Honey-glazed Quail Salad

Alan Coxon's honey-glazed quail is served with apple, watercress and chicory salad and drizzled with fruity orange and Dijon mustard dressing
By Alan Coxon
Honey-glazed Quail Salad
  • Rating:
  • Serves: 6
  • Cook Time: 15 minutes
  • Prep Time: 15 minutes
  • Effort: medium


  • 6 quail
  • 1 tbsp butter, melted
  • 1 tbsp honey

For the dressing

  • 80 ml fresh orange juice
  • 2 tbsp Dijon mustard
  • 80 ml hazelnut oil
  • 2 tbsp honey

For the salad

  • 3 red apples
  • handfuls flat leaf parsley
  • 1 red chicory, leaves separated
  • 1 green chicory, leaves separated
  • large handful rocket
  • 40 g watercress
  • 1/2 red onions, thinly sliced
  • 100 g roasted hazelnuts, skinned and roughly chopped


1. Preheat the grill to hot. Brush the quails with butter and cook, turning frequently, until browned all over - this should take 7-10 minutes.

2. Preheat the oven to 200C/gas 6. Quarter each quail to give 2 breast and 2 leg pieces, and arrange on a baking tray. Lightly brush with honey and warm through in the oven for 2-3 minutes.

3. For the Dijon mustard and honey dressing, whisk the orange juice, mustard, hazelnut oil and honey together.

4. For the salad, combine the ingredients in a salad bowl and add enough dressing to moisten.

5. To serve, divide the salad between 6 serving plates. Arrange 2 quail breasts on each plate and top with the remaining salad and quail's legs. Spoon over the extra dressing and serve straight away.

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