Quail
A small bird with a distinctive flavour, roasted whole or braised. Its size makes careful cooking important to avoid dryness; bones are not counted as consumed food.
What it offers and why to use it
A small bird with a distinctive flavour, roasted whole or braised. Its size makes careful cooking important to avoid dryness; bones are not counted as consumed food. Marinate in the fridge and roast or braise until the meat is cooked through. Check each bird with a thermometer, not just exterior colour.
A small bird with a distinctive flavour, roasted whole or braised. Its size makes careful cooking important to avoid dryness; bones are not counted as consumed food.
From shopping to cooking
Choose
Buy cleaned, chilled birds of similar size. Check for remaining feathers and confirm their origin.
Store
Keep refrigerated at 4°C or below, separate from ready-to-eat foods. Follow the supplier’s use-by date and thaw in the fridge.
Prepare
Marinate in the fridge and roast or braise until the meat is cooked through. Check each bird with a thermometer, not just exterior colour.
How to make the most of it
Good pairings
Pairs with pulses, potatoes, onions and stewing vegetables.
How to substitute it
Do not swap for another cut without adjusting time, fat and edible yield.
Recipes with quail
Roast quail with potatoes, pork belly and lemon
Gluten-free
Orange-roasted quail with Hasselback potatoes
Gluten-freeIs any information missing? You can report a nutrition or practical correction.
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