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!