Directions:
- Marinate quail in remaining ingredients 2 hours.
- Heat oven and tray to 220c.
- Remove quail from marinade, strain and reserve.
- Place quail skin-side down on heated tray and cook for 10 minutes.
- Turn and cook a further 5 minutes (or until cooked to your liking) to crisp and brown skin.
- Meanwhile heat marinade to boiling and cook on a low heat to reduce by half.
- Serve quail with a little of the syrup spooned over.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 93.9 Kcal (393 kJ) | ||
| Calories from fat | 18.09 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.01g | 3% | |
|---|---|---|---|
| Cholesterol | 151.92mg | 51% | |
| Sodium | 32.16mg | 1% | |
| Potassium | 73.66mg | 2% | |
| Total Carbs | 17.64g | 6% | |
| Sugars | 10.84g | 43% | |
| Dietary Fiber | 1.17g | 5% | |
| Protein | 2.86g | 6% | |
| Vitamin C | 11.7mg | 20% | |
| Iron | 1.4mg | 8% | |
| Calcium | 40.1mg | 4% | |
| Amount Per 100 g | |||
| Calories | 118.42 Kcal (496 kJ) | ||
| Calories from fat | 22.81 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.53g | 3% | |
|---|---|---|---|
| Cholesterol | 191.58mg | 51% | |
| Sodium | 40.55mg | 1% | |
| Potassium | 92.89mg | 2% | |
| Total Carbs | 22.24g | 6% | |
| Sugars | 13.67g | 43% | |
| Dietary Fiber | 1.47g | 5% | |
| Protein | 3.6g | 6% | |
| Vitamin C | 14.8mg | 20% | |
| Iron | 1.8mg | 8% | |
| Calcium | 50.6mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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