All you need to know to cook delicious quail dishes at home…
How to cook the perfect roast Norfolk quail:
- Having first removed any packaging, pat skin dry with a paper towel to dry skin as much as possible, this will help to crisp the skin
- Preheat oven to 200°C
- Rub a little rape seed oil into the skin of the bird and season with salt and pepper (Option/tip) Dress the cavity with a knob of butter a few sprigs of fresh thyme, rosemary, and parsley and a whole clove of garlic avoiding packing too tightly so that the air can still flow.
- Place on or in a roasting tray
- Cook in the middle of the oven for 10 minutes until the skin is crisp and golden and the knob of butter in the cavity has melted.
How to confit the quail legs:
- Preheat oven to 65°C
- Extract the legs from the birds carefully, using a knife.
- Rub a little clarified butter over the legs and season with a little salt and pepper.
- Place on or in a roasting tray and cover with foil.
- Cook in the middle of the oven for 4 to 6 hours until the legs are cooked through and are still moist.
How to spatchcock Norfolk quail:
- Using a sharp knife or shears, cut the quail bird in half from neck to tail and removing the back bone, keel bone and wish bone.
- Heat a pan or griddle with a little oil and a knob of butter and seasoning to a medium/high heat.
- Place both halves of the bird onto the pan/griddle and cook on each side for approximately 2 minutes.
- The outside skin should be crispy and a little charred and the inside moist. This can be served pink, or cook more thoroughly to your liking.
How to brine quail meat:
Makes about 1L
Ingredients: 100g coarse sea salt, 50g demerara (brown) sugar, 1 Tbsp honey, 2 bay leaves, 8 black peppercorns, 4 cloves.
Method: Place all the ingredients in a medium non-reactive saucepan with 1 litre of water. Slowly bring to the boil, stirring as you go to dissolve the salt and sugar. Remove from the heat and allow to cool before using.