Roasted Quail with celery root puree and sauteed asparagus

Posted on March 2, 2012


Quail is a tiny game bird that consists mostly of dark meat.  This meal will impress your guests and delight your kids because it is just so adorable.  If you are serving this as a main course without appetizers, plan on having at least two quail per person.  If you can’t find quail, try cornish game hen, which are larger, and available at most supermarkets.

For quail:


4 quail

1 Tbsp olive oil

1 tsp chili powder

1 tsp paprika

1/2 tsp sea salt

1/2 tsp pepper

1/4 tsp cayenne

Preheat oven to 375.  Remove any organs from quail and pat dry.  Rub quail with olive oil and spices, and let marinate on counter for 30 minutes.  Bake quail for 45 minutes, or until skin appears golden brown and crispy.

Celery root puree:

1 large, or two small celery roots

2-3 garlic gloves

1 Tbsp duck fat or butter

1/4 cup almond milk

I make the celery root just like I do mashed potatoes.  Peel celery root, and cut into bite sized pieces.  Place root and garlic in a sauce pan and cover with water.  Boil until root is tender, and can be cut easily with a fork.  Drain water.  Add almond milk, duck fat or butter, and salt and pepper to taste.  Whip with an electric mixer, or in a food processor.

Sauteed asparagus:

1 bunch fresh asparagus

1-2 slices duck bacon

2 garlic cloves

1 Tbsp duck fat or butter

1 Tbsp fresh lemon juice

1/2 tsp red pepper flakes

Heat duck fat or butter in pan until melted.  Finely chop bacon, and cook until it starts to crisp, and fat begins to render out.  Meanwhile prep asparagus by discarding any woody stems.  Cut remaining asparagus into 2 inch long pieces.  Add garlic to pan and saute just until fragrant (not brown).  Add asparagus and pepper flakes and toss to coat.  Add lemon juice, and saute tossing frequently, until asparagus is tender.

* Quail, duck bacon and duck fat can all be found at D’  If you don’t want to spend the money for duck, (though I personally think it’s well worth the extra cost) uncured pork bacon would be tasty as well.

Posted in: Today's recipe