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Think of this as a more sophisticated take on a turkey dinner. Quail is a game bird that is raised in captivity, and while typically better known for its eggs, its meat is full of flavor. Quails are raised free-range providing a flavor profile more assertive than chicken or turkey, but much less so than the the truly wild birds like partridge, grouse (Pigeons!) and woodcock.
Quail’s strong flavor minimizes the need to dress it up, often pan fried with nothing more than salt and pepper. Quails are typically served semi-boned, a technique used on all small birds, which removes the bones from the breast but leaving the meat connected to the thighs, making them easier to eat.
The birds will come stuffed and trussed with the bread pudding already inside. The bread pudding is made using eggs mixed with bread to make a custard, which are not used in a normal stuffing. This creates a smooth, somewhat refined textures. The truffles add another layer of decadence. The quail will need to be pan fried and then roasted for about 8 min to fully cook...quite simple. The Quail comes semi-boneless and are approved 4oz. each (each serving comes with two).
A Velouté is simply a stock thickened with a Roux (animal fat and flour), to which mushrooms are added. Baby Kale finish the dish, which are cooked "Ripassato in Padella" or Italian for "Flash in the Pan," as they are added to hot oil for a seconds and immediately removed.
Time to Cook: 30 min.
Cook by Day: Monday
Items included (serves 2)
4x Stuffed Quails (2 per serving)
Pudding - bread, egg, milk, truffles
*Menu items subject to slight variation based on the availability of fresh ingredients; Picture is not necessarily representative of final dish
Meal Contains (including add-ons): Milk, Wheat, Egg. We store, portion, and package various meal kits containing all eight (8) major allergens (milk, wheat, egg, soy, fish, shellfish, peanuts, and tree nuts) and cannot guarantee that cross-contamination will not occur between kits.
Add-on Checkout Items
Cook it for me!