‘Roasted’ Quail


  • 6 quails, butterflied
  • 35 g ( oz) egg white (about 1 egg)
  • 125 ml (4 fl oz/½ cup) pouring (single) cream
  • sea salt flakes
  • 1 quantity glaze
  • vegetable oil, for deep-frying


Working with one quail at a time, lay one, skin-side up, on a work surface with the legs closest to you. Take the inside of the top of a leg and gently pull towards you to remove it, taking care to leave the leg skin attached to the body. Repeat with the other leg. Set aside.

Remove the bones from the underside of the breasts but do not separate the pair of fillets. Refrigerate until required.

Using a sharp knife, remove the leg meat from the bones. Roughly chop and place in a food processor with the egg white and cream. Season with salt and process until smooth. Pass through a drum sieve (tamis). Transfer to a piping bag fitted with a 1 cm (½ inch) plain nozzle and refrigerate until chilled.

Working with one pair of quail breasts at a time, place the breasts, skin-side down, on a work surface. Pipe a 1 cm (½ inch) thick line of purée widthways across the breasts. Using the edge of the skin as a guide, roll the breasts up around the filling to form a cylinder. Lay a piece of plastic wrap on a work surface and brush all over with the glaze. Roll the plastic wrap tightly around the quail and tie off the ends to secure.

Heat a saucepan of water to 60°C (140°F). Poach the quail cylinders for 30 minutes. Scoop out and remove the plastic wrap.

Heat the oil in a large deep saucepan or deep-fryer to 180°C (350°F). Deep-fry the quail for 1 minute or until crisp all over. Remove using tongs and drain on paper towel. Slice widthways into 3 equal pieces. Serve immediately.