Maggie Beer

Apricot Stuffed Quail

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Step 1: Preheat oven to 220C.

Step 2: Cook onion in three tablespoons of Extra Virgin Olive Oil until golden. In a bowl, mix apricots and onion with breadcrumbs, parsley and orange, allow to cool.

Step 3: Mix together Vino Cotto and one tablespoon of Extra virgin olive oil to make marinade. Brush over the quail and season with salt.

Step 4: In a fry pan take the butter to nut brown, add one tablespoon of Extra Virgin Olive Oil to inhibit burning, then turn to medium heat and add the quail. Gently brown quail on all sides, for approximately 3 minutes, using tongs to move quail around in pan. Don’t burn the butter, complete this step gently.

Step 5: Gently push the apricot stuffing into each quail.

Step 6: In a 220°C oven, onto a baking tray, lay the quail on their sides, 6 minutes first side, turn over for another 5 minutes, pull out of the oven and allow to rest for 10 minutes.

Step 7: When all the mustard apricots are gone be sure to use the remaining syrup as a glaze for a ham, a rack of lamb or pork roast.


  1. You'll need to make: 60g 3 tbspn Dried Apricots In Verjuice Syrup
  2. 160g 2 onions finely diced
  3. 1 cup breadcrumbs
  4. 1 orange zested
  5. 20ml 1 tbspn Vino Cotto
  6. 440g 2 quails
  7. 1/2 tspn salt

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