Quail

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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.


Confit quail legs

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Confit quail legs
Roast quail with lemon

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Roast quail with lemon
Kentucky quail

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Kentucky quail
Classic roast quail

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Classic roast quail
Crispy quail skin

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Crispy quail skin
Quail in a salt crust

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Quail in a salt crust
Quail with miso

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Quail with miso
Quail with mushroom butter

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Quail with mushroom butter
Quail stock

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Quail stock
Quail farce

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Quail farce
Quail ham

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Quail ham
Mark Best's Peking quail

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Mark Best's Peking quail
Quail breast smoked on hay

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Quail breast smoked on hay
Peking quail

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Peking quail
Quail rouleau

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Quail rouleau
Salt and pepper quail

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Salt and pepper quail

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