📝 About This Recipe
Experience the pinnacle of French farmhouse luxury with this succulent Quail Confit, where delicate poultry is slowly poached in liquid gold. Unlike its larger duck cousin, quail offers a refined sweetness and tender texture that absorbs the nuances of garlic, thyme, and peppercorns beautifully. This traditional preservation method results in meat that literally falls off the bone, finished with a quick sear for a skin that shatters like glass.
🥗 Ingredients
The Quail and Cure
- 8 pieces Whole Quails (semi-boneless or whole, patted dry)
- 2 tablespoons Kosher Salt
- 1 tablespoon Light Brown Sugar
- 1 tablespoon Black Peppercorns (toasted and lightly cracked)
- 6 sprigs Fresh Thyme (leaves stripped and chopped)
- 3 Dried Bay Leaves (crumbled)
The Confit Bath
- 3-4 cups Duck Fat (rendered; enough to fully submerge the birds)
- 8 pieces Garlic Cloves (smashed)
- 1 whole Star Anise (for a subtle aromatic depth)
- 2 strips Orange Peel (pith removed)
For Finishing
- 1 teaspoon Flaky Sea Salt (for garnish)
- 2 tablespoons Fresh Parsley (finely minced)
👨🍳 Instructions
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1
In a small bowl, combine the kosher salt, brown sugar, cracked peppercorns, chopped thyme, and crumbled bay leaves to create your curing mix.
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2
If using whole quails, use kitchen shears to split them down the backbone (spatchcock) so they lay flat, or separate them into legs and breasts if preferred.
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3
Rub the cure mixture evenly over all surfaces of the quail. Place them in a single layer in a glass baking dish, cover tightly with plastic wrap, and refrigerate for at least 12 hours, but no more than 24 hours.
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4
After curing, rinse the quail thoroughly under cold running water to remove excess salt. Pat them very dry with paper towels; moisture is the enemy of a good confit.
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5
Preheat your oven to 225°F (107°C). Low and slow is the secret to the perfect melt-in-the-mouth texture.
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6
In a heavy-bottomed ovenproof pot or Dutch oven, melt the duck fat over low heat until it reaches approximately 150°F.
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7
Carefully submerge the quail into the warm fat. Add the smashed garlic, star anise, and orange peel. Ensure the meat is completely covered by the fat.
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8
Cover the pot with a piece of parchment paper touching the surface of the fat, then seal with a tight-fitting lid.
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9
Place in the oven and cook for 2 to 2.5 hours. The quail is ready when the meat is tender and starting to pull away from the bone, but not disintegrating.
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10
Remove the pot from the oven. Allow the quail to cool in the fat for about 30 minutes at room temperature.
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11
If serving immediately, carefully lift the quail out of the fat using a slotted spoon. If storing, keep them submerged in the fat in a sealed container in the fridge for up to 2 weeks.
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12
To finish, heat a cast-iron skillet over medium-high heat with two tablespoons of the poaching fat.
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13
Place the quail skin-side down in the hot skillet. Sear for 2-3 minutes until the skin is deep golden brown and incredibly crisp.
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14
Flip briefly for 30 seconds to warm the underside, then transfer to a warm plate.
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15
Garnish with flaky sea salt and fresh parsley before serving.
💡 Chef's Tips
Always rinse the cure off thoroughly or the final dish will be unpleasantly salty. Save the leftover duck fat! Strain it and keep it in the freezer; it's liquid gold for roasting potatoes. Ensure the quail is completely submerged in fat during cooking to prevent the meat from drying out or 'frying'. If you don't have duck fat, a high-quality extra virgin olive oil can be used for a lighter, Mediterranean-style confit. For the best skin, let the cooked quail chill in the fridge for an hour before searing; the cold skin crisps up faster without overcooking the meat.
🍽️ Serving Suggestions
Serve atop a bed of creamy polenta or silky cauliflower purée to soak up the juices. Pair with a bright Frisée salad tossed in a lemon-shallot vinaigrette to cut through the richness. A glass of earthy Pinot Noir or a bold Rhone Valley red complements the gamey notes of the quail. Serve with a side of French green lentils (Lentilles du Puy) simmered with mirepoix and a touch of Dijon mustard. Accompany with caramelized balsamic figs or a tart cherry compote for a fruit-forward contrast.