Truffled quail with lavender honey

By Katie Ardington
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  • 4 quails
  • 1 tablespoon (30 ml) lavender
  • 1 cup (240 ml) honey
  • 1 black truffle
  • 3 tablespoons (45 ml) butter, softened
  • 1/4 cup (60 ml) soy sauce
  • Salt and pepper


  1. In a small saucepan, bring honey up to a very low simmer over medium heat.
  2. Add lavender and set aside for 30 minutes to infuse.
  3. Shave eight thin slices of truffle with a very sharp knife or a truffle shaver.
  4. Using your fingers, gently separate the skin from the breast meat.
  5. Season the quails with salt and pepper.
  6. Smear a pea sized amount of butter on your finger and smear over the top of the quails.
  7. Place two slices of truffle inside of the skin of each of the quails.
  8. Preheat oven to 400 F (205 C).
  9. Lightly brush quails with soy sauce and place in the oven for eight to ten minutes.
  10. Remove from oven and roll each quail in lavender honey and serve.

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