Crispy quail skin

Creation by Ollie Schuiling, Restaurant Kasteel Heemstede*, Houten, the Netherlands.

Crispy quail skin

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As needed:


whole quails




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.

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