Recipe: Marinated Quail With Olives, Cinzano, Potatoes and Fennel [edit]

Step 1

Prepare one day ahead: Wash and pat dry quail. Combine honey, 1 cup olive oil, balsamic vinegar and fresh black pepper in a large mixing bowl until well mixed. Toss quail in and mix until well coated. Allow to marinate overnight in refrigerator or for 2 hours at room temperature.

Step 2

Light barbecue or preheat broiler.

Step 3

In a 12- to 14-inch saute pan, heat 4 tablespoons olive oil over medium-high heat. Drain potato cubes and shake dry. Add potatoes to hot oil and saute until light brown, stirring constantly (about 4 to 5 minutes). Add olives, fennel and garlic and continue cooking 4 to 5 minutes until fennel is softened but still firm. Add Cinzano, flame and boil 2 minutes until reduced by half. Remove from heat and add butter. Set aside.

Step 4

Season quail with salt and pepper. Cook quail on barbecue or under broiler until medium, watching carefully not to burn the skin (about 3 minutes on each side, depending on heat source).

Step 5

Bring potato mixture to a boil and stir until butter is incorporated yet vegetables are very moist.

Step 6

Place quail in center of warm serving plates, pour potato mixture over and serve immediately.

Step 7

This recipe yields 4 servings.