Roast Quail with Wilted Spinach

Made with Mizkan Sesame Sauce and Dressing

Sesame Sauce and Dressing


  • 2 quails
  • 300g washed spinach
  • Salt and pepper
  • Three tbsp Vegetable oil
  • 1 tbsp of butter
  • 125ml Muscat (or other sweet wine)
  • 100ml chicken stock
  • 2 tbsp sesame dressing


  1. Reduce the wine until sticky, add the chicken stock and reduce again until only 75ml remains.
  2. Whisk in the sesame dressing, bring to the boil and then set aside.
  3. Whilst the wine is reducing heat a small pan with the vegetable oil.
  4. Season the quail inside and out with salt and pepper.
  5. When the pan is piping hot add the quail and brown on all sides. Add the butter and lower the heat.
  6. Keep basting the quail with butter until cooked and golden (about 8-10 minutes).
  7. Remove the quail and pour off the fat.
  8. Add spinach and toss until wilted.
  9. Place the spinach on a plate next to the quail and drizzle the sauce over the top.