Quail legs
Small bone-in, skin-on quail pieces suitable for browning and finishing with gentle cooking.
What it offers and why to use it
Small bone-in, skin-on quail pieces suitable for browning and finishing with gentle cooking. Cook thoroughly to 74°C at the centre, measuring away from the bone.
Small bone-in, skin-on quail pieces suitable for browning and finishing with gentle cooking.
From shopping to cooking
Choose
Buy chilled or frozen pieces and allow for bone in the purchased weight.
Store
Refrigerate at 4°C or below, separate from ready-to-eat foods; follow the use-by date and thaw in the fridge.
Prepare
Cook thoroughly to 74°C at the centre, measuring away from the bone.
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 legs
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