Bacon-Wrapped Quail
This bacon-wrapped quail with beet & sweet potato salad is sure to impress while elevating any meal or occasion!
Ingredients
For the quail
- 4 quail breasts boneless and skinless
- 4 strips applewood smoked bacon
- Black pepper to taste
- Sprig of rosemary for garnish
For the beet and sweet potato salad
- 1 beet peeled and diced
- 1 large sweet potato peeled and diced
- 2 Tbsp. olive oil
- Salt and black pepper to taste
- ¼ cup Duke’s Mayonnaise
- 2 Tbsp. rice wine vinegar
- 2 Tbsp. brown sugar
- 1 sprig rosemary chopped
- ½ red onion diced
- 1 red bell pepper diced
- 1 poblano pepper roasted and diced
For the vinaigrette
- 1 bulb black garlic
- 1 tsp. Dijon mustard
- ¼ cup rice wine vinegar
- 1 Tbsp. molasses
- 1 clove garlic
- Salt and black pepper to taste
- ½ cup olive oil
Instructions
- Preheat oven to 350°.
- Pat the quail breast dry using a paper towel. Lay out 1 strip of bacon on a pan and place 1 quail breast inside and wrap tightly. Repeat until all the quail are wrapped. Season with pepper. Bake in the preheated oven for approximately 20-25 minutes or until internal temperature of 165° is reached.
- Toss the beets and sweet potatoes in olive oil, salt, and pepper. Place on a baking sheet and roast for 30-45 minutes at 350° until fork tender. Allow to cool.
- In a mixing bowl, combine the mayonnaise, vinegar, brown sugar, chopped rosemary, salt, and pepper. Add in the cooked beets and sweet potatoes, red onion, bell pepper, and poblano pepper, and combine.
- Add all the ingredients for the vinaigrette (except olive oil) into a blender. Add salt and pepper to taste. While blending, slowly add the olive oil in until all ingredients are thoroughly combined.
- For the plating, place the beet and sweet potato salad in the center of the plate. Place the quail on top of the salad, arranging so that the quail does not overlap. Drizzle with the black garlic molasses vinaigrette. Garnish with sprigs of rosemary. Serve and enjoy.