Heat a large oven-proof skillet over medium heat. Add olive and swirl to coat the bottom of the pan. Add 1 pat of butter. Add the carrots, ginger, shallots, onion and carrots to the pan. Season with salt and pepper. Sauté vegetable mixture for 2-3 minutes to soften.
Add rice and cook for another 1-2 minutes. Add stock, cover and place in oven. Cook for 20 minutes.
Meanwhile, combine soy and honey in a small bowl. Then brush the top side of the quail with the mixture. Season with black pepper.
Place the quail on the hot grill, top side down. Brush second side with soy-honey mixture and again season with black pepper. Sear both sides 1-2 minutes only for color. Transfer the seared quail onto a shallow roasting dish and place in the same oven for 10 minutes. Remove from pan and rest on platter.
In a small sauté pan over medium heat, add the remaining butter, and garlic. Cook for 1-2 minutes. Garlic should have a light brown color. Season with salt and pepper. Add the parsley and lemon juice, whisking to blend completely.
Place a mound of rice on the center of the plate. Place the quail on top of rice. Drizzle butter sauce over quail. Serve immediately.
Search or Browse Recipes
Course
Cuisine
Occasion
Theme