Pan-Fried Quail in Maple Syrup and Cider Vinegar

Main Courses / Poultry / Recipes with Maple Syrup

Preparation Time:
Cooking Time:
4 portions
Metric Imperial


  • 4 quail, deboned
  • Salt and pepper
  • 3 tbsp canola oil
  • 2 French shallots, minced
  • 1 clove garlic, minced
  • 1/4 cup cider vinegar
  • 1/2 cup maple syrup (preferably amber syrup for its rich flavour)
  • 2 tbsp Dijon mustard
  • 1 tsp fresh thyme, chopped
  • 1 tsp fresh rosemary, chopped
  • 1 pinch dried hot pepper
  • 1/2 lemon, juice and zest


  1. Preheat oven to 190° C (375° F).
  2. Season quails well with salt and pepper. Heat oil over medium-high in an ovenproof skillet. Sear quail on flesh side (2 – 3 minutes) and set aside.
  3. Reduce heat to medium and sauté shallot and garlic 2 minutes. Deglaze pan with the cider vinegar, then the maple syrup. Add the mustard, thyme, rosemary, and hot pepper, and cook for 1 minute.
  4. Return quail to the pan. Add the lemon zest and juice. Place in oven for 15 minutes, basting quail 2 or 3 times during roasting.

The Quebec Maple Syrup Producers are not in any way responsible for the identification or presence of allergens in recipes or for the classification of any recipe as vegetarian or vegan.

Recipes by Marc-André Royal


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Recipes with Maple Syrup

More about Maple

Maple syrup comes in four classifications, according to colour and taste.

At the start of sugaring season, syrup is generally clear, with a lightly sweet taste. It becomes darker and caramelized as the season goes on.

An unopened can of maple syrup keeps for many years.

Once the can is opened, syrup should be kept in an airtight container in a cool place.

100% pure maple butter contains no butter or dairy.

Like all 100% pure maple products, maple butter comes from the sap of the maple tree… and that’s all.