Quail is often used in special-occasion and holiday meals, so I've made this quail recipe with rum and apple great for special occasions. Refined yet simple, and with flavor to spare.

– 8 quails, plucked and cleaned – 2 tablespoons lemon juice – 2 tablespoons of soy sauce – 12 spring onion bulbs, peeled – 1 tablespoon of salt (divided) – ¼ teaspoon of black pepper (freshly-cracked, or ground) – 3 tablespoons of vegetable oil – 1 teaspoon of sugar (white, granulated) – ⅓ cup of golden rum – 3 sprigs of curly parsley, minced finely – 2 fuji apples, peeled and cut into thin wedges


Separate the spring onion bulbs from the leaves. Use the leaves for another dish. Stuff the quails with the spring onions bulbs (save the leaves for another dish). After stuffing the quails, drizzle them with the lime juice and soy sauce, then season them with a teaspoon of salt and pepper. Let the quail marinate in the refrigerator for two to 4 hours.

 Step 1:

Remove the marinated quail from the fridge, and pat them dry on the outside with paper towels. Heat the oil in the skillet over medium-high heat. Add the sugar and let it heat until it turns dark brown. Add the quails (careful with splatters!), and stir until they are golden brown all over.

 Step 2:

Add 3 tablespoons of water and cook covered over medium heat until almost all the liquid has evaporated. Flip the quails and add another 3 tablespoons of water, and cover again. Repeat this until the quail breasts are cooked through, which may take 35 to 60 minutes depending on the quality of the meat.

 Step 3:

Add the rum, ¼ cup of water, parsley, and apple and cook over low heat for 5 minutes and you have about a cup of liquid in the pot. Remove from the pot and serve.

Step 4:

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