Gastronomixs

Quail ham

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

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

Quail ham

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 2,950 components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!

Ingredients

 

 

quail legs

1

l

brine, 7% salt

2

 

cloves

1

 

bay leaf

5

 

peppercorns

20

g

brown caster sugar

2

 

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.

Previous page