Grilled Quail with Plums & Hibiscus Pickled Shallots
Grilled quail may be small, but it packs a punch in flavor and presentation, making it an impressive centerpiece for any dinner. The skin crisps beautifully over high heat while the meat stays tender and juicy, creating a perfect balance of texture and richness. Complemented by sweet, caramelized plums, each bite delivers a mix of savory and fruity notes that feel both elegant and approachable.
The addition of hibiscus-pickled shallots adds a subtle floral tang that cuts through the richness of the quail, while a bed of baby kale and a sprinkle of creamy blue cheese brings freshness and a hint of indulgence. This recipe turns a simple grill night into a sophisticated experience, layering flavors and textures that are as fun to serve as they are to eat.
Quail vs. Chicken and Turkey: A Flavorful Comparison
Quail stands out among poultry for its concentrated flavor and tender texture, offering something distinct from the more familiar chicken or turkey. Here’s how it compares:
- Flavor: Quail has a richer, slightly gamey taste, while chicken is mild and turkey can be lean and subtle.
- Cooking Time: Quail cooks in minutes, making it perfect for quick meals or elegant weeknight dinners, unlike the longer roasting time needed for larger birds.
- Presentation: Each quail is a self-contained portion, ideal for plated dishes, whereas chicken and turkey often require carving or serving in pieces.
- Texture: Quail meat is delicate and juicy, with skin that crisps beautifully, in contrast to chicken or turkey which can dry out if overcooked.
- Culinary Adventure: Quail invites creative pairings, from bold fruits to aromatic herbs, making it a fun way to explore new flavor combinations compared with more traditional poultry.
Grilled Quail with Plums & Hibiscus Pickled Shallots
Ingredients
For the pickled shallots:
- For the hibiscus pickled shallots:
- 1⁄3 cup red wine vinegar
- 2 tablespoons dried hibiscus flowers
- 1 tablespoon sugar
- 1 teaspoon kosher salt
- 3 large shallots
For the rest:
- 2 teaspoons ground sumac
- 2 teaspoons kosher salt
- 1⁄2 teaspoon ground ginger
- 1⁄2 teaspoon freshly ground black pepper
- 1⁄4 cup rice oil or other neutral-flavored oil
- 6 semi-boneless quail (about 1 1⁄2 lb total)
- 4 small plums (1⁄2 lb total), halved and pitted
- 6 oz baby kale
- 1 tablespoon extra-virgin olive oil
- 2 oz Point Reyes Bay Blue cheese or other mild, creamy cow’s milk blue cheese, crumbled
- 4 teaspoons aged balsamic vinegar
Instructions
To pickle the shallots:
To make the pickling liquid, in a small pot, combine the red wine vinegar, hibiscus, sugar, and salt, and bring to a boil over high heat. Remove from the heat and let sit for 10 minutes. Meanwhile, slice the shallots into 1/4-inch-thick circles, separate into rings, and put into a small bowl. Strain the pickling liquid through a fine-mesh sieve held over the shallots. Stir to combine and let sit for at least 1 hour, or preferably overnight. Refrigerate until ready to use.
To grill the quail and the plums:
- Prepare a gas or charcoal grill for direct cooking over high heat. Brush the grill grate clean.
- In a small bowl, stir together the sumac, salt, ginger, pepper, and rice oil. Coat the quail with this mixture. Toss the plums with 2 teaspoons salt. Place a plum half in the cavity of each quail, with the skin side of the plum touching the breast side of the quail.
- Place the quail, breast side down, on the hottest part of the grill. Place the remaining plum halves, flesh side down, on the grill at the same time. Cook the quail and plums for 2 minutes.
- Meanwhile, on a serving platter toss the kale with the olive oil and 1/2 teaspoon salt, coating evenly. Let sit while the quail are cooking.
- Flip the quail and plums and cook for 2 minutes longer, then flip the quail back to the breast side for 1 more minute. Remove both the quail and plums from the grill and arrange them directly on top of the kale. Let rest for 2 minutes.
To serve:
Garnish the platter with the pickled shallots and blue cheese and drizzle with the balsamic vinegar.
Quail and Wine: Finding the Perfect Match
The rich, savory flavor of grilled quail calls for a wine that can stand alongside without stealing the spotlight. A Merlot or Pinot Noir brings soft tannins and ripe red fruit notes that complement the lightly gamey meat and the sweet-tart plums, letting each flavor shine.
For a brighter contrast, a Chardonnay lifts the golden sear on the skin and adds a hint of citrusy brightness to balance the hibiscus pickled shallots. Matanzas Creek’s wines bring just the right mix of fruit, freshness, and personality, turning each bite and sip into a playful, elevated experience.
