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A roasted quail with golden, crispy skin is served on a bed of fresh mixed salad greens, including arugula and spinach, with a glossy glaze on the bird.

Honey Glazed Spatchcock Quail

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Air-fried until perfectly crisp, these quails are coated in a tangy-sweet honey vinegar glaze and served over fresh greens for an easy, elegant dinner.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 2
Course: Main Course
Cuisine: Italian, Mediterranean
Ingredients Equipment Method Notes

Ingredients
  

  • ½ cup honey
  • ¼ cup vinegar
  • 2 quail
  • Salt to taste
  • Greens to serve

Equipment

  • Air Fryer
  • Tongs
  • Basting brush
  • Small saucepan

Method
 

Honey Glaze
  1. In a small saucepan over medium heat, warm the honey, stirring frequently. Watch carefully to prevent burning.
  2. Once lightly caramelized, add the vinegar and reduce by ⅓, stirring until slightly thickened.
Quail
  1. Preheat air fryer to 450°F.
  2. Season quail with salt and cook for 5 minutes skin-side up.
  3. Remove and generously brush with the honey glaze.
  4. Return to the fryer for 2 minutes, brush again, and finish cooking until the skin is crisp and lacquered.
To Serve
  1. Plate over greens, drizzle with remaining glaze, and serve immediately.

Notes

Storage: best served right away while the glaze is glossy and the skin is crisp. Leftover quail keeps in the fridge for a day or two, reheat in the air fryer or oven to bring the skin back, the microwave will make it soggy.

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