Honey Plum Roasted Quail Legs

served with purple brussel sprouts, baby cauliflower

4 Quail Legs

1 Tbsp Olive Oil

Salt, Pepper to taste

1/2 Tbsp Cooking Oil

1/2 Shallot, Finely Chopped

1 Garlic Clove, Minced

1/2 C. Water

4 Plums, Sliced into 1/2" cubes

1 Tbsp Honey

1 Tsp. Lime Juice

1/2 Tsp. Allspice 

Pinch of Salt

Preheat oven to 375 degrees. Place quail legs in oven safe pan. Drizzle with olive oil then sprinkle with salt and pepper. Place in oven for 15 minutes, flipping half way through. 

Meanwhile, heat oil in a small saucepan over medium heat. Add the garlic and shallot. Cook, stirring occasionally, until shallots are tender, about 3 minutes. Stir in the water, plums, honey, lime juice, allspice and salt. Bring to a boil, reduce to low, and let simmer until sauce thickens, about 20 minutes. 

Coat a bit of the glaze on the quail legs and place back in oven on low broil for another 5 minutes. 

Serve with remaining sauce and choice of roasted vegetables. I served with purple brussel sprouts and baby cauliflower that had been roasted with olive oil at 375 degrees for 15 minutes. 

Served with a 2016 Merlot from Washington.