Achiote-Rubbed Roasted Quail with...Achiote-Rubbed Roasted Quail with Pineapple-Habanero Gastrique

Tender semi-boneless quails marinated in earthy achiote and bitter orange, served over a velvety toasted pepita purée and finished with a sharp, spicy fruit glaze.

Ingredients

Cooking Instructions

1. 01

   In a small bowl, whisk together the achiote paste, bitter orange juice, and microplaned garlic to create a marinade. Coat the quails thoroughly and refrigerate for 30 minutes.

2. 02

   To make the gastrique, combine pineapple juice, minced habanero, and agave nectar in a small saucepan. Simmer over medium-low heat until reduced by two-thirds into a thick, syrupy glaze.

3. 03

   For the pepita purée, place toasted pepitas, warm chicken stock, and cumin in a high-speed blender. Process until completely smooth, then pass through a chinois or fine-mesh sieve for a silky texture. Season with salt to taste.

4. 04

   Preheat a cast-iron skillet over medium-high heat with a touch of neutral oil. Sear the quails breast-side down for 3 minutes until deeply browned, then flip and transfer the skillet to a 400°F (200°C) oven for 8-10 minutes.

5. 05

   Remove quails from the oven and let them rest for 5 minutes. This ensures the juices redistribute for maximum tenderness.

6. 06

   To plate, spread a generous circle of the pepita purée on each dish. Place the roasted quail on top, drizzle with the pineapple-habanero gastrique, and garnish with pickled red onions and micro-cilantro.