Blackened Quail With Watercress Sauce

By Bryan Miller

Updated July 27, 2015

Total Time
10 minutes
Rating
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Ingredients

Yield:4 - 5 servings

  • 1 teaspoon salt

  • 1 teaspoon freshly ground black pepper

  • ½ teaspoon ground cayenne pepper

  • ¾ teaspoon freshly ground star anise

  • 8 to 10 quails

  • Olive oil to saute the quails

  • Watercress sauce (see recipe)

Ingredient Substitution Guide

Preparation

  1. Step 1

    Mix all seasonings in a small bowl. Sprinkle over the quails on all sides.

  2. Step 2

    Heat a heavy skillet over high flame and add enough olive oil to cover in a thin layer. Saute the quails for about 8 minutes, flipping once or twice, until they are golden brown. Serve with watercress sauce.

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