French Jumbo Quail
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Twice the size of the average quail. Imported from France. Free-range, antibiotic- and hormone-free. An exclusive at D'Artagnan, and favorite of restaurant chefs.
Just the facts
- Jumbo Coturnix breed
- No antibiotics of hormones from birth
- Older than the average quail on the market for a bolder flavor
- Fed minimally-processed cereal grain
- Air chilled for full, concentrated flavor
- Dry plucked and waxed to remove pin feathers
- Silky smooth and dry skin that cooks up crispy
- Shipped within 24 hours of processing for optimum freshness
- Ships in an uncooked state
- Product of France
- For best taste on fresh products, use or freeze within 3-5 days of receipt; for frozen products, use within 1-2 days after thawing
Here’s something unique for the game bird enthusiast: French Jumbo Quail.
In many ways this is a super quail. Larger (twice the size!) and tastier (twice the flavor!) than the average quail. All of this, and French too!
The quail are air-chilled, which contributes to the flavor concentration, and leaves skin that cooks up nice and crispy. Processed by hand with a special technique that involves dry-plucking and waxing to remove all the pin feathers, this leaves the skin silky smooth.
Raised on a small farm in the Southwest of France, these quail are an exclusive at D’Artagnan. Our chef clients have been serving them for some time, and getting rave reviews. Now it’s your turn to experience the tender texture and incredible flavor of our French quail.
Quail is versatile; whether baked, roasted, pan-seared, grilled or braised, it will take all types of seasoning and marinades well. Be careful when cooking – quail can dry out if overcooked. It's best to cook them quickly, and leave them medium rare.
Cooking & Serving
Cooking Methods: Roast, Pan-Roast, Braise, Grill
Cooking Tips: Quail is versatile and will take all types of seasoning and marinades well. After seasoning, whole quail are easy to stuff and pair wonderfully with bread, grain, or sausage stuffing. Stuffed birds need to be cooked slightly longer than unstuffed. Be careful not to overcook. If using a dry heat method, like roasting, pan-roasting, or grilling, cook quickly until meat is slightly firm to the touch and juices run clear. Basting or brushing with fat will help keep the quail moist.