Definition: Quail with grapes

Quail

Whether cooked in cognac, glazed or served with apple compote, quail always makes our mouths water. Be curious and discover this unique bird!

What is a quail?

Quail are small migratory birds about 15 cm long and weighing between 200 and 300 grams. They look a bit like partridges. A farmed quail eats up to 40 grams of food per day and needs a lot of water. At 6 weeks old, a quail can already lay eggs, which are highly prized in cooking.

Origin and discovery of the quail

The origin of this small bird is somewhat unclear. Some claim that quail come from Asia. Others believe they originated in Africa. The Egyptians were the first to breed quail for food. Nowadays, quails are hunted as game, and they are easy to kill. Instead of flying, quails prefer to run away. As a result, quails have been on the French menu for a very long time. However, their small size and low energy content have led to them being abandoned in favour of other poultry such as chicken and turkey.

Cooking and preparing quail

There are many recipes based on quail. Allow about two to three quails per person. Although its flesh is tasty and delicate, it is still lean, which means it dries out quite quickly. It therefore needs to be cooked in a fairly moist environment to avoid serving dry quail to your guests.

How to prepare quail? There are many recipes to choose from, such as quail glazed with black cherry jam served with roasted vegetables, quail stuffed with foie gras, or the more traditional quail with mushrooms. You can also make a quail tagine. Whatever you choose, let your inspiration guide you!

Storing quail

Once the quail has been prepared, you can store it in the refrigerator. However, it must be consumed quickly, within two days at most, as it spoils quickly.

Where can you find quality quail?

You can hunt quail during the hunting season or order them directly from breeders such as Martinaa. Even easier, buy them pre-cooked in supermarkets.

Nutritional information per 100 g:

Protein: 25.1 g – Carbohydrates: 0 g – Fat: 10.9 g – Sodium: 52 mg – Water: 60 mg – Magnesium: 22 mg.

Quail farms:

http://www.le-martinaa.net/2012/04/elever-ses-cailles.html

http://www.labellecaille.com/content/8-guide-elevage-de-cailles

http://www.lacarcailleuse.ch/eshop/

Quails glazed with balsamic vinegar, verjuice and grapes

Recipe for quail glazed with vinegar and honey, served with grapes and verjuice. Proof that game birds can be easily cooked. An ideal dish to accompany delicate, fruity reds, such as wines from the Loire region.

Preparation: 20 minutes

Cooking time: 30 minutes

Ingredients (serves 4):

4 quails, gutted (190 g to 200 g each)

4 cloves of garlic

10 cl verjuice

Espelette pepper

Muscat grapes

5 cl single cream

Thyme, bay leaf

Balsamic vinegar

Liquid honey

4 potatoes

Preparation:

Preheat the oven to 200°C.

Boil the potatoes in water.

Cut off the heads and necks of the quails, setting aside the necks. Check carefully that there are no feathers left, and if there are, singe them off with a blowtorch.

Mix four tablespoons of honey and two tablespoons of balsamic vinegar.

Peel the garlic and crush it with a knife. Stuff the quails with the garlic and Espelette pepper, then place them in the dish and glaze them with the honey and balsamic vinegar mixture. Season with salt and pepper, then bake for 25 to 30 minutes.

Wash and deseed the Muscat grapes. Then cut the grapes in half.

Collect the cooking juices from the quails, add the quail necks and bring to the boil. Add the grapes, verjuice, single cream, bay leaf and thyme. Leave to reduce. Remove the bay leaf, thyme and necks from the juice. Season with salt and pepper.

Plating:

Cut the quails lengthwise. Remove the garlic.

Mash the potatoes with a fork and place them in the centre of the plate. Drizzle the potato with the juice and add more around the potato. Arrange the quail on top of the potato.

Other recipes and video at: http://www.750g.com/recettes_cailles.htm

Caroline's stuffed quail.

Caroline's stuffed quail

Serves 4

4 quails, 2 chicken fillets, 2 slices of bread, 20 cl of milk, 75 g of foie gras, 400 g of tuberous chervil, 20 cl of single cream, 1 egg, 1 bag of lamb's lettuce, a few slices of dried duck breast (optional), salt, pepper.

Soak the bread in the milk and preheat the oven to 200°C.

Wash and peel the tuberous chervil. Cut it into very thin slices using a mandolin and place the slices in individual ovenproof moulds. Mix the cream, egg, a pinch of pepper and salt. Pour the mixture into the four moulds. Set aside.

Blend the chicken fillets with the breadcrumbs (drained beforehand). Season with salt and pepper. Add the diced foie gras. Gut the quails and stuff them. Close the quails using a toothpick.

Bake the quails and gratins for 20 minutes.

Serve with a salad seasoned to your liking and topped with dried duck breast bacon bits.