Roast Quail & Peach Salad

Hey guys, today’s recipe is a bit of a change, being a bit leafier than usual.

Two quails, spatchcocked and roasted with peaches and clementine orange juice.  The fruit adds a sweet, fragrant taste to add something more to your salad!


Feel free to swap out the leafy greens I used – I’m simply a fan of Swiss chard, but spinach or kale would work just as well. Quails are actually quite cheap at the moment where I live (Canada), I got 5 for $8 ish.

You will need:

  • 2 fresh quail, spatchcocked. (Slice up alongside the spine, from tail to neck. It’s ok to cut through the rib bones. Split open like a butterfly. Easy right?)
  •  Juice of one large clementine orange
  • 2 ripe peaches, sliced
  • Sea salt & pepper
  • Coconut oil/butter
  • Salad veggies of your choice – I used Swiss Chard and Sweet English mini cucumbers.

Step one:

Preheat oven to 375. Grease a roasting pan with butter/coconut oil.

Step two:

Arrange the peach slices (laying flat) and place the split open quail, insides down, on the peaches.

Pour the clementine juice over the quail, making sure it’s distributed evenly. It’ll help the skin crisp up. Season generously with salt and pepper. Place in oven for about 35-45 mins, or until skin pulls away from the flesh and leg bones.

Serve with pan juices and peaches,  on top of leafy greens.

Note: You can blend the roasted peaches with the pan juices for a really yummy salad dressing! I didn’t do it this time, because sleep deprivation. But it’s delicious.




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