Quail

Quail

Description of Quail

Quail meat is delicious and mild in taste. A true delicacy. Our quails come from European poultry farms.

 

 Vacuum-packing ± 300 grams.

The most delicious flavour combinations with Quail

Cook the quail whole in the oven. First rub it in with mixed spices, lemon zest, garlic and oil; or maybe you'd prefer a stuffing of apple and fennel or prunes and Calvados? You can also preserve the legs in duck fa, so they'll be deliciously tender, and roast the fillet. Delicious in a salad.

 

Write Your Own Review

You're reviewing: Quail

Ingredients

100% Quail

 

Nutritional values

per 100g

Energy kcal

134

Energy kJ

561

Fat

4.5

Saturated fat

1.3

Carbohydrates

0

Sugars

0

Protein

21.8

Salt

0.1

Roast the quail in a frying pan for about 5 minutes on each side until golden brown. Either roast the quail for 5 minutes more in a preheated oven at 180⁰C or keep the quail in the pan and roast delicious and brown by turning it over regularly for 15 minutes. It is important for poultry to be thoroughly cooked. Maintain a core temperature of at least 70⁰C.

Spicy oven-roasted quail with couscous

4 Servings

 

Ingredients
Preparation
  • 4 quails
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • ½ tsp ground chilli
  • grated zest of 1 lemon
  • 2 cloves garlic, crushed
  • 1 tbsp soy sauce
  • 1 tbsp mustard
  • 1 tbsp of olive oil
  • 4 shallots, sliced into rings
  • 25g butter
  • 200g couscous, cooked
  • 1 tsp Ras el Hanout spice mixture
  • 1 bunch of each of the following: fresh coriander, fresh mint, roughly chopped
  • 1 lemon, cut into wedges
Preheat the oven to 220°C. Mix the spices, lemon zest, garlic, mustard, soy sauce and oil, and rub the quail in with this mixture. Put it in a roasting pan and roast for about 20-25 minutes until ready. Meanwhile, fry the shallots in the butter, put the couscous and herbs in the pan and heat.
Serve the quail with couscous and sprinkle with fresh herbs. Serve with lemon slices.