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D’Artagnan semi-boneless quail are “sleeve boned” by hand, leaving only the drummette of the leg and the wing bones intact. A stainless steel “grill pin” is inserted, which makes the quail easy to handle and to stuff.
Quail works well with all types of seasonings and marinades. Being a naturally lean bird, they are best cooked quickly, using high heat and left medium rare, to help keep them moist and tender. Try them roasted, grilled, broiled or sautéed, or prepare as you would any poultry or game bird.
We like to stuff lean quail with foie gras and mushrooms, but wild boar sausage will also work well with these versatile little birds. Serve them individually as an appetizer, along with a very cold Rosé and fresh figs or other seasonal fruits. Or serve them as a pair for an elegant main course.
"New Jersey chef, Dennis O'Keefe, presents a simple and savory solution to the question: How to prepare quail? As with most small birds, quail loves marination and quick cooking."
"This marinade of olive oil, garlic, rosemary and lemon juice also works with poussin, squab and baby pheasant."
"A purée of pomegranate juice, garlic and mint makes a fresh marinade for quail, which is served with a bitter greens and fig salad."
"According to chef Mario Batali, the secret to caramelized and crispy quail skin is a touch of sugar in the marinade. Here, he uses honey and balsamic vinegar. "
"A pair of Gascon specialties--foie gras mousse and Armagnac--transform these quail into a singularly lavish prelude to a grand dinner. The birds are incredibly simple to prepare."