BBQ marinated quail, chicken, duck and with preserved lemon and harissa
Recipe by Neil Perry from Chefs Christmas
Ingredients
- 2 whole Quails
- 1 small whole Chicken
- 1 small whole Duck poached
- 1 Turkey breast
- chermoula
- 1 preserved lemon
- 1 large clove Garlic
- Extra Virgin Olive Oil
- 2 fresh Lemons
- sea salt
- freshly ground White pepper
- Your favourite Harissa
Method
- Preheat your bbq.
- To make the preserved lemon salsa, remove the rind only from the preserved lemon with a sharp knife (leave all pith behind). Cut the rind into a very fine dice and place in a bowl. Finely chop the garlic and add it to the bowl. Add the juice of 1 fresh lemon, a good splash of olive oil, a tiny pinch of salt and a good grind of pepper. Mix and set aside.
- To prepare the quails, remove the wing tips and neck, and butterfly them gently by splitting them down the backbone.
- To prepare the chicken, remove the breast (keeping the breast plate in tact) and cut each into 2. Remove the legs and thighs and cut each piece into 2.
- Prepare the duck in the same way.
- Cut the turkey breast into 3 even slices.
- Coat all pieces of poultry liberally in the chermoula.
- Place the poultry skin side down on the char grill of your bbq and cook until just done and well coloured. Remove them to a warm place to rest.
- Pile all the barbecued poultry onto a large platter, add a squeeze of lemon juice and a liberal serving of both preserved lemon and harissa.
Notes & Tips
Chermoula recipe can be found here
