Servings: 4 to 6
With ground ginger in the seasoning rub and fresh ginger in the glaze and butter, this bird really earns its title. The bold Asian-influenced flavor pairs especially well with the rich meat of the quail.
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You can substitute 4 squab or poussin, 2 game hens, or even 2 small chickens for the quail, though cooking times will differ. These birds should be spatchcocked before seasoning, and don’t need to be skewered. The seasoning rub and glaze can both be made several hours ahead; keep covered at room temperature until ready to use. The butter can be made up to 2 days ahead. Cover and refrigerate, then bring to room temperature before serving.
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