Crispy quail skin
Creation by Ollie Schuiling, Restaurant Kasteel Heemstede*, Houten, the Netherlands.
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Ingredients
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As needed: |
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whole quails |
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salt |
Preparation method
- Carefully remove the skin from the quails.
- Use a pallet knife to scrape the fat off the skin.
- Stretch the quail skin over a small rack and secure with wooden pegs.
- Sprinkle with salt and bake for about 20 minutes at 170°C.
- Drain on some kitchen towel and pat dry.
Serving suggestions
- As a crispy garnish in a starter, entremets, or main course with quail.
- As a basis for a snack or amuse-bouche.