6 quail, cleaned out and oven-ready
6 cloves garlic
1.5 T olive oil
1 t cayenne pepper
1 T lemon juice
3 T soy sauce
6 T dijon mustard, coarse-grained
Combine all of the ingredients but the quail.
Brush each quail all over generously with this sauce.
Cover the quail lightly with plastic wrap and refrigerate them for 24 hours.
Preheat the oven to 425F.
Roast the quail, brushing sauce for about 25-40 minutes.
Adapted from DiplomaticKitchen.com, originally based on Nigel Slater’s Kitchen Diaries.
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