Roasted Norfolk Quail with Pancetta & Apricot 

by Ellie Savory



6 fresh quail
12 slices of pancetta (or thinly sliced smoked bacon)[reserve 2 for stuffing]
75g dried apricots (roughly chopped)
1 large onion finely chopped
2 thick slices white bread crumbed
1 large Organic free-range egg
25g butter
grated zest of 1 lemon
1 tbsp chopped fresh parsley
1tsp chopped fresh thyme
25ml cooking oil

Prepare the stuffing

In a pan fry together chopped onion, bread crumbs, chopped bacon.
Remove from the heat and add the chopped apricot, butter, lemon zest, parsley and thyme and lightly season with salt and black pepper.

Leave to rest for while preparing the quail meat. At the last minute mix the egg into the mixture.

Prepare and roast the quail

Pre-heat the oven to 200 degrees or Gas 8.
Place the remaining pancetta under the grill until crisp.
Season and then pan fry each quail in a little cooking oil to seal.
Allow the meat to cool for a moment so that you can handle it and then using a dessert spoon or fingers stuff each quail with the stuffing mixture until full, but not bursting. Then place on a roasting tin and into the oven for 20-25 minutes.
Remove the quail from the oven and cover, allow to rest on a warm clean dish while making gravy from the cooking juices and vegetable water.

Serve with seasonal vegetables and crisp pancetta.


Norfolk Quail Ltd
Highfield Farm
Great Ryburgh
Norfolk, NR21 7AL                     


[email protected]
Phone: 01328 829249
Mobile: 07775 997599

Norfolk Quail • Ethically Farmed