persimmon quail

I think of seasons in fruit terms: spring for strawberries, summer for white nectarines, and fall is for sweet persimmons, singling the end of another year and time to brace for the winter cold.

Day one of staycation. After a long nap to recover from a night of interrupted sleep, i set out to pick up whatever unconventional birds i could find for dinner with parents, and in-season fruits to satisfy the much needed sugar high on a post call day.

beautiful persimmons
beautiful persimmons

I found some quail at Managuan’s meat locker at Kensington market, something I haven’t worked with before. I decided to incorporate this bright fruit in the quail dish.

sweet paprika from Hungary

I had some sweet paprika from Hungary so I decided to use them. Nothing ever goes wrong with the flavour combo and paprika and cumin in my books.

image

Served with green beans and my trusted duck fat roasted potatoes.

persimmon glazed quail
 
Prep time
Cook time
Total time
 
Ingredients
roasted quail
  • quail
  • salt and pepper
  • fat or oil of choice
  • spices of choice (cumin, paprika)
persimmon sauce
  • shallot
  • persimmon
  • soy sauce
Instructions
persimmon sauce
  1. sauté diced shallot until soft
  2. add sliced permission with water and a dash of soy sauce
  3. simmer for 15 min
  4. blend
quail
  1. preheat oven to 400
  2. generously season with salt/pepper/spices (paprika and cumin)
  3. heat oil in pan and brown all sides
  4. place in oven tray and bake for 20 min
  5. take out and brush glaze
  6. broil for 10 min