Difficulty: Easy
As a seasoned chef, I start by dressing the quails: cut the legs just before the joint, trim the wing tips at the first joint, and remove the neck.
Score the breast meat deeply and incise up to the wing joints. Open the chest cavity and tuck the wings inward.
Flip the birds over and flatten them into the classic spatchcock (frog) shape for even roasting.
Season generously with Espelette pepper and sprinkle with dried tarragon. Splash with white Armagnac and add a glass of water.
Preheat the oven to 210°C. Roast the quails for about 20 minutes, turning and basting occasionally until golden brown and perfectly cooked.
