Gastronomixs

Peking quail

A variant on the famous Peking duck.

Peking quail

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Ingredients

5

 

quails

2

l

water

50

g

honey

50

g

water

Preparation method

  • Pluck the quail and remove the innards.
  • Rinse the cavity under running water.
  • Bring the water to the boil.
  • The quail can be blanched in two different ways: the quail can either be submerged in boiling water for two to three minutes after which it is taken out of the pot and set aside to dry on a towel. Alternatively, the quail can be suspended over the pot with boiling water, using a ladle to spoon the boiling water over the quail. Continue pouring the boiling water over the quail for four minutes and then place on a towel to dry
  • Bring the water and honey to the boil. Ladle this mixture over the still-warm quail. Continue pouring the boiling water over the quail for four minutes.
  • Store the quail in a cool and airy space for at least six hours.
  • Preheat the oven to 220°C.
  • Bake the quail for approximately fifteen minutes until cooked through and crisp.

Serving suggestions

  • Serve with hoisin sauce, black bean paste, and wheat pancakes.
  • As part of a further preparation as an addition to a warm quail salad.
  • As part of a further preparation, such as a filling for spring rolls.

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