The quail is part of the pheasant family and is mostly sourced from France. Nowadays they are almost exclusively commercially farmed before being taken to the poulterer The birds are slaughtered at six to ten weeks. The meaty body is about the same size as a thrush. The quail is a migratory bird and their numbers in the wild are decreasing rapidly every year. In the wild, the quail can be found in Central, South, and East Europe and in Africa. The quail are only hunted in the southern countries from September to October.
Basic techniques: Boiling, roasting, grilling, barbecuing, confiting, marinating, deep-frying.
Flavour combinations: Miso, lemon, dashi, ginger, Jerusalem artichoke, lentils, mushrooms, Szechuan pepper, hoisin, celeriac, apple, bay leaf.