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Jalapeno Bacon Wrapped Quail Legs

Ingredients

  • 2 pkg. quail legs frozen (these are legs/thigh combined)
  • 3-4 jalapeno peppers seeded and cut into small strips
  • 1/2 c. jalapeno or hot pepper jam
  • 1/2 c. peach hot pepper jam I used peach habanero, melted
  • 1 lb. bacon cut in half, precook a little
  • good balsamic or balsamic glaze I used a fig balsamic I had
  • micro green for salad
  • Olive oil and balsamic for drizzling over salad and plate.

Instructions

  1. Thaw the quail legs and pat dry with paper towels.
  2. Cut the bacon in half and precook the bacon in microwave or skillet until it has started to draw up and rendered some of the fat.
  3. Lay a piece of the precooked bacon out, top with a quail leg and put a strip of the jalapeno on top and roll bacon around leg and fasten with tooth pick.
  4. Brush the leg with the jalapeno jam and bake at 400° until the bacon is brown and starting to crisp. We cooked ours about 3-4 minutes per side and flipped to cook the other sides. Remove from oven and brush with the peach haberno jam.
  5. Drizzle some balsamic on the plate, put a few bacon wrapped legs on each plate. Put a little of the micro green salad in the middle and I dotted the plate with more of the peach haberno jam.

For the Salad:

  1. Take a little olive oil and balsamic and drizzle over the micro greens and toss. I also added a squeeze or lime.

Recipe Notes

When I had these at Jack Allen's Kitchen the plate had a micro green salad in the middle and dots of balsamic vinegar around the edge of the plate. At Christmas I didn't have either of those at our rental house. When I make these again, I will update the picture.