roasted quail with watercress salad

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I felt inspired for a dinner with a different kind of salad…why not watercress salad?  It is a really fancy way to use watercress in place of romaine or baby spinach.  Placing these quail while still hot on a bed of watercress will slightly wilt the watercress.  I made a quick soy sauce and lime dressing and toss in a few grape tomatoes to finish off the dish.  The quail was marinated in a soy sauce and chinese five spice powder.

Roasted quail

6 quails (can be found packaged in frozen section)

1/2  tsp of chinese five spice powder

1 tbsp soy sauce

1 tsp oyster sauce

salt and pepper to taste

1 tbsp honey or sugar

Mix the ingredients and marinate quail overnight either in ziploc bag or casserole pan.  Remove the quail from marinade and roast for 45 minutes uncovered at 375 degrees.  May baste with marinade half way through.  Eat with rice or salad.