Quail (4 whole birds, about 6 oz each) – wild, farm‑raised, or bobwhite quail

1 tbsp coarse salt for dry‑brine

Marinade: 2 tbsp lemon juice, 2 tbsp orange juice, 1 garlic clove minced, 1 tsp fresh thyme, 1 tsp cracked pepper, 1 tbsp olive oil

Optional aromatics: celery leaves, rosemary sprigs

Equipment: kitchen twine to truss the birds, small bowl, zip‑top bag, paper towels, rimmed baking sheet or cast iron skillet, instant‑read thermometer

Keep the quail out of the fridge only long enough to work; cold flesh is firm and easy to handle.

If you shot wild quail, pluck feathers carefully, keeping the skin intact. Remove any stray shot.

Rinse quickly, pat dry, and pull out any leftover stuff in the cavity (hearts, gizzards).

Sprinkle salt over every surface of the plucked quail; don’t forget the cavity.

Set the birds on a rack in the fridge, uncovered, for 1 hour (up to 8 hours). This draws moisture out so you get that crispy and golden brown crust championed by Hank Shaw.

In a bowl, whisk lemon juice, orange juice, olive oil, minced garlic clove, thyme, and pepper.

Slip the birds into a bag, pour the marinade on, seal, and massage to coat.

Marinate 30 minutes. Longer acid baths can toughen delicate white meat.

Place a cast iron skillet or heavy sheet in the middle rack; start the oven at 450 °F (230 °C). This hot and fast blast browns skin fast.

While the oven climbs, remove quail, blot with paper towels—wet skin won’t brown.

Tie legs and wings snugly against the body. Trussing keeps thin parts from burning.

Lightly oil the skin; sprinkle cracked pepper.

Working quickly so the pan stays scorching, lay birds skin side up in the skillet.

Cook the quail for 5 to 10 minutes (size and oven variance matter).

Mid‑roast, rotate the pan for even color. Look for deep brown patches and clear juices.

Insert a probe into the thickest breast; aim for 150 °F. Quail reach fully cooked juiciness after a brief rest.

Transfer to a plate, tent loosely with foil, rest 5 minutes. Carryover raises temp to 155 °F.

Deglaze the hot skillet with ¼ cup stock or white wine; scrape browned bits.

Swirl in 1 tbsp cold butter for shine. Spoon over carved birds.

Pair with roasted root veg, wild rice, or a crisp salad.

Garnish with a few celery leaves for color. Sit down and eat quail while it’s piping hot.