Quail ham

Delicious to serve as an amuse-bouche or as a component in a starter.

Creation by Gijs Kemmeren, GK Foods, Raamsdonksveer, the Netherlands.

Quail ham

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As needed


quail legs



brine, 7% salt






bay leaf






brown caster sugar



cardamom pods

Preparation method

  • Remove the thigh bone from the quail legs and remove any skin.
  • Brine the legs for fifteen to thirty minutes in the brining liquid.
  • Rinse the legs under running cold water and pat dry.
  • Tightly roll the meat in cling film
  • Boil the legs in poultry stock at 80°C for about 40 minutes.
  • Set aside to cool and remove the cling film.

Serving suggestions

  • As part of a hot composition. Coat the leg in breadcrumbs and deep fry briefly.
  • As part of a cold composition with components of apricot, courgette, potato, or fennel.
  • As an amuse-bouche with a kohlrabi and coriander dipping sauce.

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