Roast quail, tangled leek & potato vinaigrette - Good Food Middle East
Former restaurant chef Barney shows how to carve a small game bird – serve it with eggs and a salad, bistro-style
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Ingredients
- 2 thyme sprigs
- 2 oven-ready quail, strings removed
- olive oil, for rubbing and drizzling
- small drizzle clear honey
- 4 quail eggs
- 3 leeks, trimmed and halved lengthways
- 8 salad potatoes, like Pink Fir Apple or Charlotte, sliced
- 2 tsp wholegrain mustard
- 1 tbsp cider vinegar
- 3 tbsp walnut oil
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