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Post by woolybanana on Jan 23, 2022 17:21:30 GMT 1
How do you debone and stuff a quail, svp? ( No rude comments, please!) Had one last night and was very impressed, stuffed with langoustine flesh and spinach.
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FFS
Member
As usual, in front of my laptop when I'm here
Posts: 2,797
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Post by FFS on Jan 23, 2022 17:28:11 GMT 1
With a small knife. The stuffing with langoustine and spinach would put me off.
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ibis
Banned Member
Posts: 1,376
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Post by ibis on Jan 23, 2022 17:33:25 GMT 1
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Post by woolybanana on Jan 23, 2022 17:33:25 GMT 1
It was surprisingly tasty. I think I would have done it with a liver flavour of some sort. It was served with fregola pasta what I yave nevr tasted before. Lubberly.
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Post by woolybanana on Jan 23, 2022 17:37:15 GMT 1
Thanks for the link; what a load of fuss for such a small bird, so wont be doing that! |
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FFS
Member
As usual, in front of my laptop when I'm here
Posts: 2,797
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Post by FFS on Jan 23, 2022 17:43:13 GMT 1
That's a pretty thorough explanation.  |
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Post by spectrum on Jan 24, 2022 8:07:52 GMT 1
Try boiling and shelling a couple of dozen Quail eggs!
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Le-Dolly
Member
La Souterraine (23) depuis '05.
Posts: 422
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Post by Le-Dolly on Jan 24, 2022 11:26:55 GMT 1
By far the easiest way to de-bone a quail is a combination of both spatchcocking and boning. Cut out the spine from the underside as per spatchcocking then de-bone using a small sharp knife. Remove the wings and leave the legs as a whole. Stuff with one's choice and truss. Paint with oil and roast at a high heat, 240°C for about 12 mins, then remove from oven and allow to rest, covered in foil, upside down (breast side down) for five or six mins. Serve.
This by far the simplest method to de-bone a quail, or for that matter a poussin, pheasant or perdrix (can't remember the name in English). I taught the other half this method and even she, who has no patience for fiddly stuff, can do each bird in under four mins.
Bon Appétit
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