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HONEY GLAZED QUAIL LEGS WRAPPED WITH BACON ON SPINACH LEAVES

Ingredients

Serves 10 pax

1 pkt      Brisbane Valley quail leg, bone-in
1 pkt      Huber’s streaky bacon
3 tbsp    Breitsamer Honig Thyme honey
100 g    Huber’s baby spinach
1 tbsp    Pomace olive oil
Salt & pepper to tase

Cooking Method

1. Season quail legs with salt and pepper. 
2. Wrap quail legs with a strip of bacon and skewer with toothpicks to hold in place. 
3. Sear quail legs with a touch of olive oil in a pre-heated non-stick pan and glaze with honey until quail legs are cooked. 
4. After removing quail legs from pan, sauté baby spinach. 
5. Serve quail legs with baby spinach

Recipe by Chef Clement
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We Recommend

  • Streaky Bacon, sliced
       $3.00/100g
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