Main meal
Quail with juniper and bay
A whole bird each, on the table in half an hour, and small enough that the skin crisps everywhere rather than only on top.
1gnet carbs
30gfat
33gprotein
406kcal
Per serving35 minServes 2
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Ingredients
For the whole dish · serves 2
- Quail11 oz
- Juniper berrieseight, crushed
- Lemon½
- Butter1 oz
- Bay leavestwo
- Sea saltto taste
Served with
The side the app pairs with it. Tap Swap in the app for another that fits.
Braised kale with coconut milk and ginger
+4g net · 135 kcal · 20 min · together 5g net, 541 kcal
Method
6 steps · 35 minutes
- Heat the oven to 425F. Small birds need a hot oven or they dry out before they color.
- Crush the juniper with the flat of a knife and rub it into the skin with salt and the softened butter.
- Push a bay leaf and a piece of lemon into each cavity.
- Brown the birds breast-down in a hot ovenproof pan for 3 minutes, then turn them over.
- Roast 15 minutes. The juices at the thigh should run clear, and a quail is small enough that another five minutes is five minutes too many.
- Rest them 5 minutes and eat with your fingers — there is no dignified way and no better one.
Macros are per serving and are estimates worked out from the ingredients. Keto Tracker AI is a food logging tool and does not give medical advice; talk to a doctor before changing your diet.
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