Sautéed Quail Breasts and Thighs en Civet

Preparation info
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By James Peterson

Published 2007

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If you cut up the quail ahead of time, there is no last-minute carving. You can even brown the breasts, skin side down, ahead of time and then roast them in the oven just before serving. The “en civet” means that you are including the giblets in the sauce by pureeing them with butter in a food processor and working the butter through a strainer. If you don’t want to bother with all the sauce-making advice, just sauté the breasts and thighs until they are firm to the touch (unlike squab, qua