Crispy quail skin
Creation by Ollie Schuiling, Restaurant Kasteel Heemstede, Houten, the Netherlands.
Would you like to view this page?
To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!
After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 4,300 components and hundreds of compositions!
Free two-week trial
Do you already have an account? Log in now!
Ingredients
|
As needed: |
|
whole quails |
|
|
|
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.