Cajun style confit quail

Quail legs lend themselves perfectly to confit. This way, they get a uniform appearance and a distinctly spicy flavour.

Makes 80 pieces.

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No allergens or dietary requirements.

Ingredients

25

g

chili powder

25

g

mild paprika powder

10

g

onion powder

10

g

garlic powder

5

g

cayenne pepper

10

g

ground cumin

10

g

basil

10

g

oregano

10

g

thyme

5

g

parsley

10

g

black pepper

25

g

chili powder

35

g

cane sugar

125

g

coarse sea salt

40

quails

as needed

sunflower oil

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