New Year roasted quail

1 . Stage

Let's prepare the quails. I took on the basis of 2 quail per person, since one bird weighs 150 grams (very tiny). Peel the grapefruit and remove the membranes, they give a bitterness. You can take an orange instead of a grapefruit, it will taste even better and add sweetness to the quails, unlike the spiciness of a grapefruit. Prepare the garlic and thyme sprigs.

2 . Stage

Salt and pepper the quails inside and out. Be careful with the salt on the outside, as the glaze will be salty!

3 . Stage

Inside each bird, put a slice of grapefruit (orange), some garlic and a small sprig of thyme.

4 . Stage

To make the birds look nice when you serve them, tie the legs together with twine or culinary thread.

5 . Stage

Place the quails on a baking tray with the remaining grapefruit (orange), garlic, and sprigs of thyme or rosemary between them. Pour a tablespoon of vegetable oil over each bird. Cover the tray tightly with foil and put in a preheated oven to 180°C for 35-40 minutes.

6 . Stage

While the quails are roasting, make a glaze of oyster sauce, olive oil, ginger, spicy ajoram and thyme leaves. If you replace the oyster sauce with soy sauce, add 1 tsp of honey to the glaze for sweetness. Do not salt the glaze!

7 . Stage

Grate the ginger on a fine grater and mix all the ingredients for the glaze.

8 . Stage

After 40 minutes, take the quails out of the oven while they are still not very pretty. Increase the temperature of the oven to 200⁰C. If there is a convection mode, turn it on.

9 . Stage

Glaze the quails with the glaze. Put them in the oven heated to 200°C for 10-15 minutes.

10 . Stage

The birds are ready! You can serve them!