Quail breast, legs, crispy quail egg, jus
Quail breast, leg, crispy quail egg, English carrots, Cumberland sauce.
Marinated Quail in oil, thyme, sage and fresh parsley.
When I cook my Quail breat I always cook whole bird. This will stop breast from shrinking and all the juices will stay in the meat.
Get the frying pan nice and hot, put bird breast side down. Cook till golden, crispy brown, around 3-4 min on each side.
Cook in the oven on 185c and cook for 10-12min.
Take out of the oven. Cut out the breasts and take of the legs, leave to rest.
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