Peking Quail with Lemon

A dish that takes a bit more time to enjoy - but thats where the pleasure lies!

Details

  • Preparation Time: 6 minutes
  • Cooking Time: 35 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 4 pieces Game meat, quail

  • 3 spoons Honey

  • 3 spoons Vinegar, apple

  • 3 pinch Spices, pepper, black

  • 2 pinch Salt, table

  • 3 pieces Lemon, fresh, without shell

  • 2 piece Egg, fresh

Steps

  1. Preheat the oven to 180 degrees Celsius. In a separate bowl, mix 2 tablespoons of apple cider vinegar and honey. Rinse the quails under running water and dry them thoroughly with paper towels or a clean kitchen cloth. Then season them to taste with pepper and salt and rub them with the prepared mixture of vinegar and honey.

  2. Thoroughly wash the lemons. Slice one lemon thinly and arrange the slices over the quails. Cut the other two lemons into quarters and stuff them into the quails. Place about 0.5 dl of oil in a baking dish and arrange the quails in it. Bake in the preheated oven for about 25 minutes.

  3. Meanwhile, carefully place the eggs in a cup and cover them with water, lightly salted. Place the cup on the stove and cook the eggs over moderate heat until the water boils. Then cook them for another 5 minutes. Remove the boiled eggs from the cup and place them in a bowl of cold water. Once cooled, peel the eggs carefully and slice them.

  4. Remove the quails from the oven and drizzle them with a third tablespoon of vinegar. Serve on plates, garnish with egg and lemon slices, and present to your guests.

Nutrition Information (Per 100g)

  • Calories: 193 kcal
  • Fat: 10.91 g
    • Saturated Fat: 2.73 g
  • Carbohydrates: 4.73 g
    • Sugars: 4.45 g
  • Protein: 17.27 g
  • Fiber: 0.09 g

Advice

Its best to use an organic lemon, whose peel is not treated with pesticides. If organic lemons are not available, immerse the lemon in boiling water for a few minutes and wipe it well to remove the wax, which contains toxins.