Hopefully you’ve been playing along at home, and now have a nice batch of cured lemons to start experimenting with. If not, you can catch-up in no time – just check out this video recipe for Thomas Keller’s cured lemons posted last week.I ended up using these lovely lemons in a super-simple, but really gorgeous roast quail recipe. This would make a great special occasion first course, and really shows off the unique flavor of the preserved lemons. The recipe is stark, because I really wanted to taste what the lemons could do.I usually don't tell you how to eat, but here I'm going to. You want to make sure each bite of quail has at least a tiny piece of the preserved lemon mashed on to it.
You
can gauge your own personal tolerance for how much of the condiment to
use, but it totally makes the bite. The way just a little bit draws out
the flavors of the meat is a lot of fun.I know many of you will ask, so I'll tell you right up front, you can find quail. Higher-end stores like Whole Foods will carry them frozen, and any decent poultry purveyor can find some for you. If all else fails, you can simply order them online.