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Five-Spice Roasted Quail with Sweet-and-Sour Cranberry Sauce

Succulent roasted quails served with zesty cranberry sauce, spiced stir-fried potatoes, and seasonal vegetables for a festive Chinese-style feast.

PoultrySpicyChristmasRoastQuailChinese New Year
Estimated Nutrition
Calories
762.2
kcal / serving
3048.8 kcal total
Carbs
73.8g
per serving
295.2 g total
Fat
33.2g
per serving
132.8 g total
Protein
42.1g
per serving
168.4 g total
Cook Time
60
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
100
g
Soft Brown Sugar
CondimentsSauces
1
tbsp
Dark Soy Sauce
for potatoes
Fruits
300
g
Cranberries
fresh
1
piece
Lemon Juice
juice of 1 lemon
GrainsCereals
4
tbsp
Plain Flour
LegumesPulses
1
tsp
Fermented Salted Black Beans
rinsed and crushed
Liquids
1
piece
Orange Juice
juice of 1 small orange
700
ml
Chicken Stock
Meat
120
g
Bacon Lardons
oak-smoked
4
piece
Quail
cleaned
NutsSeeds
1
pinch
Salt
for boiling potatoes
0.25
tsp
Chilli Flakes
dry-roasted
2
piece
Star Anise
whole
2
tsp
Chinese Five-Spice Powder
OilsFats
1
tbsp
Peanut Oil
2
tbsp
Rapeseed Oil
for potatoes, or goose fat
Vegetables
1
kg
Waxy Potatoes
skin left on, cut into 2.5cm cubes
1
tbsp
Root Ginger
freshly grated
300
g
Carrots
baby heritage, tops removed
320
g
Cavolo Nero
washed and sliced

Method

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