Cooking Methods: Grill, Pan-Sear, Roast, Pan-Roast, Braise

Cooking Tips: Our semi-boneless quail is easy - and quick - to cook. Quail is versatile and will take all types of seasoning and marinades well. After seasoning, semi-boneless 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.

Serving Tips: Our Jambon de Bayonne is one of our most versatile products. Besides being an excellent addition to any charcuterie board or cheese plate, the thinly sliced ham works in any recipe that calls for prosciutto. Somewhat sweeter than its Italian cousin, our Jambon de Bayonne is an excellent item to keep handy in the kitchen. It makes a wonderful sandwich filling, pizza topping, or snack. You can wind it around summer melon or winter figs for an easy canape. Or use it as a flavorful wrap for white fish, veal chops, or chicken breasts. Jambon de Bayonne can also be crisped in a lightly oiled pan and crumbled over salads, potato dishes, or soups. Just note, the hams saltiness is concentrated when it’s cooked.

Cooking Tips: Use duck fat to sauté mushrooms or vegetables, to roast potatoes, in place of oil in salad dressings, and for pan-searing steaks and chops. Rub duck fat over the skin of lean game birds, chickens, or turkeys before roasting for a burnished, crispy finish. Mix duck fat with peanut oil in a 1:3 ratio for extra-tasty fried chicken. You’ve got to have duck fat to confit. Slow cook duck, chicken, or turkey legs, even garlic in duck fat for tender and tasty results. Unlike butter or olive oil, duck fat can be recycled several times, just strain the fat in a fine sieve and store it in the refrigerator. Duck fat also keeps well in the freezer. Take it out an hour before cooking to soften, or use a hot spoon to scrape off a portion.

Cooking Tips: Use demi-glace as a base for meat sauces, stocks, soups, and braises. For a delicious pan sauce in minutes, sweat some chopped shallots in pan-drippings, add fresh herbs and deglaze with demi-glace. Add a small knob of black truffle butter to finish. Mix one container of demi-glace in 2 cups of water and use in place of beef, lamb, or veal stock in your favorite recipes.