Quail breast smoked on hay

The aroma and taste of the hay transforms the quail into a delicious piece of poultry.

Creation by Gijs Kemmeren, Herberg de Kop van ’t Land restaurant, Dordrecht, the Netherlands.

Quail breast smoked on hay

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quail fillets on the bone



brine, 7% salt






bay leaf






brown caster sugar



cardamom pods



hay, fresh

Preparation method

  • Brine the quail with the spices in the brining liquid.
  • Rinse the hay three times in clean water and dry in the oven at 140˚C.
  • Remove the quail from the brine and rinse in cold water. Pat the fillets dry.
  • Smoke the quail on a mix of hay and soaked woodchips for about ten minutes. Do not let the temperature exceed 40˚C.
  • Fry the skin until crisp in a frying pan and put in the oven to cook until done if needed.
  • Remove the fillets from the carcass.

Serving suggestions

  • As part of a warm composition with roast celeriac and shallots.
  • As part of a cold composition with pickled mushrooms and fennel.

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