Warm Soy-glazed Quail Salad

Name: Warm Soy-glazed Quail Salad
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: Serves 4
Cuisine: French
Ingredients: sea salt and freshly ground black pepper; sea salt and freshly ground black pepper; 1 handful of flat-leaf parsley leaves, chopped; 1 handful of Croûtons; 2 small or 1 large head of chicory (Belgian endive), sliced crossways; ½ tsp Szechuan peppercorns, toasted and crushed; 1 tbsp soy sauce; 4 quails, about 140g/5oz each, gutted and cleaned; 1 tbsp clear honey; 2 tbsp rice wine vinegar; leaves from 1 thyme sprig; 2 tbsp olive oil; 4 quail’s eggs; 12 baby courgettes (zucchini), sliced into thin ribbons using a vegetable peeler; 250 g/9 oz duck or goose fat; 250 g/9 oz duck or goose fat

Preparation info

Serves
4

Difficulty
Medium
Ready in
1 hr 10

Appears in

French Countryside Cooking

By Daniel Galmiche

Published 2021

About

Quail is very tasty and delicate – and yet, it is also very much underrated. In France, it is very popular on restaurant menus, but also at home. The best birds come from the region of Anjou in the Pays de Loire, just next to Brittany. In this recipe I use Asian flavours, as they complement the quail very nicely.

Ingredients

4 quails, about 140g/5oz each, gutted and cleaned
250 g/9 oz duck or goose f

Europe
France
Anjou
Mediterranean

Method

Prepare the quails by removing the legs and breasts from each one (or ask your butcher to do this for you). Wrap each leg tightly in cling film (plastic wrap) and then kitchen foil. (Leave the breasts to one side, covered.) Spoon the duck fat into a saucepan over a low heat until melted and starting to shimmer. Add the foil-wrapped legs and return the fat to a shimmer. Cook