Quail is a small ground-nesting game bird in the pheasant family, which is often avoided as it can be a bit ‘fiddly’. We are introducing quail into our menu this summer and you will learn to breakdown a quail and prepare a delicious meal from each component. These skills are useful for any form of ‘bird’.
The carcasses are used to make a stock for the delicate grape, tarragon and Crémant (de Limoux of course) beurre blanc white wine sauce.
We make bonbons of the legs/thighs and slowly confit them in duck fat.
The breasts are served two ways to highlight several techniques. Firstly we gently place tarragon under the skin of some of the breasts and these are pan fried until golden brown.
The other breasts are rolled in pancetta and then cling film to form a ‘boudin’ which is cooled in the fridge for 30 minutes before panfrying. They could also be cooked sous-vide and then pan fried if you have the toys.
Serve with your favourite seasonal accompaniments …. spinach, morel mushrooms, parsnip puree, fried quail’s eggs with truffle salt are some ideas. It is open to your imagination….
Learn how to prepare and cook these delicious little birds at Cooking by the Canal du Midi this summer….