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quail comfit

albiston

By albiston
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albiston

albiston

Posted
Posted

I was reading about comfit in general in the Larousse gastronomique yesterday and while going through the list of meats traditionally used for this preparation I couldn't help thinking that whole quails could make a good comfit too.

Just wondering if anyone has already tried this and how the genereal process hould have to be modified for the quails, expecially in regards to cooking time I'd think.

If not, is there any particular reason for this?

Thanks.

Il Forno: eating, drinking, baking... mostly side effect free. Italian food from an Italian kitchen.
Suzanne F

Suzanne F

Posted
Posted

The one time I tried, I was doing it on top of the stove and didn't pay attention. Oops, deep-fried quail. :blush: Delicious, but . . .

The only reason I haven't done it since is that they are pretty much a specialty item here and not easy to get. But if I did, I would use semi-boneless quail (can you get them that way there?), or at least I would spatchcock them before salting -- the better for salt penetration and removal of excess moisture. As for cooking time, well, that's what thermometers are for, to check that the internal temp. is right. :biggrin:

albiston

albiston

Posted
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Posted
or at least I would spatchcock them before salting -- the better for salt penetration and removal of excess moisture.

spatch...what? Could you explain that in simple words for a bloody foreigner :biggrin: ?

Il Forno: eating, drinking, baking... mostly side effect free. Italian food from an Italian kitchen.
Jinmyo

Jinmyo

Posted
Posted
or at least I would spatchcock them before salting -- the better for salt penetration and removal of excess moisture.

spatch...what? Could you explain that in simple words for a bloody foreigner :biggrin: ?

Spatchcock: cut out backbone and flatten.

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Serving fine and fresh gratuitous comments since Oct 5 2001, 09:53 PM

albiston

albiston

Posted
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Posted
Spatchcock: cut out backbone and flatten.

Thanks!

Il Forno: eating, drinking, baking... mostly side effect free. Italian food from an Italian kitchen.
hathor

hathor

Posted
Posted
The one time I tried, I was doing it on top of the stove and didn't pay attention. Oops, deep-fried quail.  :blush: Delicious, but . . .

The only reason I haven't done it since is that they are pretty much a specialty item here and not easy to get.  But if I did, I would use semi-boneless quail (can you get them that way there?), or at least I would spatchcock them before salting -- the better for salt penetration and removal of excess moisture. As for cooking time, well, that's what thermometers are for, to check that the internal temp. is right. :biggrin:

Suzanne: Dynasty market is Chinatown has very cheap quail. We can have them every day now if we so desire!

There's not enough fat on the bird...would you confit the quail in duck fat?

could be a very interesting experiment!

-Judith Klinger
World-Eats.org

Aroma Cucina's Cooking Simply: The Italian Way

albiston

albiston

Posted
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Posted
There's not enough fat on the bird...would you confit the quail in duck fat?

could be a very interesting experiment!

I was actually thinking of goose fat, since it's rather easy to find it here in Germany. Do you suggest duck fat for a particular reason?

Il Forno: eating, drinking, baking... mostly side effect free. Italian food from an Italian kitchen.
hathor

hathor

Posted
Posted
There's not enough fat on the bird...would you confit the quail in duck fat?

could be a very interesting experiment!

I was actually thinking of goose fat, since it's rather easy to find it here in Germany. Do you suggest duck fat for a particular reason?

Just because I was thinking of duck confit. No special reason. I usually can come up with some rendered duck fat in my refrigerator... goose would be just as tasty and interesting.

I'm wondering why Suzanne wants to take out the bones.... bones add flavor. Maybe because they would be tiny, and the bird meat would fall apart? I just lvoe quail....now, I'm hungry.... :biggrin:

Just as a by-the-way: I've noticed that European quail tend to be much bigger than U.S. quail. Could make a difference in how we approach this project!

-Judith Klinger
World-Eats.org

Aroma Cucina's Cooking Simply: The Italian Way

Suzanne F

Suzanne F

Posted
Posted

I wasn't so much thinking that the bones would be a problem -- just that it would work better if you could open out and flatten the pieces. Bones are very good indeed!

The last time I made duck confit, I didn't have quite enough duck fat to cover. So I added the chicken fat I had. Still not enough. Added the processed lard. Still . . . finally topped the whole thing up with olive oil. It tastes fine. :biggrin: The only fats I won't use are beef and lamb, because they are just too strong. :sad:

And hathor -- thanks for the tip about Dynasty. I could do with some quail now. :biggrin:

culinary bear

culinary bear

Posted
Posted

Martin Wishart at Restaurant Martin Wishart in Edinburgh, Scotland, serves an amuse-bouche of a deep-fried bonbon of confit quail...

I enjoyed it immensely...

Allan Brown

"If you're a chef on a salary, there's usually a very good reason. Never, ever, work out your hourly rate."

MobyP

MobyP

Posted
Posted

Isn't there a French Laundry dish of quail stuffed with foie gras and then confit'd?

Would anyone know of a recipe?

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Redsugar

Redsugar

Posted
Posted

Larousse Gastronomique supplies the method for Cailles Confites:

“Decaptitate 4 plump qualis, putting the heads aside for another use. Season the birds with salt & freshly ground pepper. Flame in a frying pan with Armagnac….” I can transfer the remainder of the instructions to you, upon request.

Recommendation: Quails – which look like tiny perfect chickens – usually weigh about ¼ lb. each, so a home cook may prefer to serve two birds per person. Advise everyone at the table not to rush when dining on quail, as the meat is tasty & succulent – but fairly methodical to eat (unless, of course, it’s been spatchcocked).

I serve quail with an orange-&-brandy sauce; inside each cavity I place orange rind, crushed juniper berries, and a thyme sprig. Snow peas & wild rice for accompaniments.

"Dinner is theater. Ah, but dessert is the fireworks!" ~ Paul Bocuse

docsconz

docsconz

Posted
Posted
Martin Wishart at Restaurant Martin Wishart in Edinburgh, Scotland, serves an amuse-bouche of a deep-fried bonbon of confit quail...

I enjoyed it immensely...

It sounds good, but I am curious. What constitutes a "bonbon"of confit quail? Specifically, what makes it a bonbon in this instance?

John Sconzo, M.D. aka "docsconz"

"Remember that a very good sardine is always preferable to a not that good lobster."

- Ferran Adria on eGullet 12/16/2004.

Docsconz - Musings on Food and Life

Slow Food Saratoga Region - Co-Founder

Twitter - @docsconz

albiston

albiston

Posted
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Posted
Larousse Gastronomique supplies the method for Cailles Confites:

“Decaptitate 4 plump qualis, putting the heads aside for another use.  Season the birds with salt & freshly ground pepper.  Flame in a frying pan with Armagnac….”  I can transfer the remainder of the instructions to you, upon request.

Thanks for the information. Iwas just wondering: is that in an older edition of the book or in the French one? The recipe is not in my 2001 UK version from hamlyn.

Il Forno: eating, drinking, baking... mostly side effect free. Italian food from an Italian kitchen.
Adam Balic

Adam Balic

Posted
Posted

Alberto - I think that quail would be fine and the confit process would enhance their flavour. I have tried pheasant, wood pigeon and partridge. All are fine (pigeon was tender for a change) and they would be very good as part of a choucroute garni  I am thinking. Pickled cabbage shouldn't be a problem in your neck of the woods. :wink:

The Art and Mystery of Food

albiston

albiston

Posted
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Posted
Alberto - I think that quail would be fine and the confit process would enhance their flavour. I have tried pheasant, wood pigeon and partridge. All are fine (pigeon was tender for a change) and they would be very good as part of a choucroute garni  I am thinking. Pickled cabbage shouldn't be a problem in your neck of the woods. :wink:

Adam-Depends. Which pickled cabbage? I'm surprised no one in Germany has yet thought about creating a sauerkraut sommelier figure :laugh: .

The choucroute sounds intriguing and a great idea for the colder days to come, but not for the occasion I'm going to prepare the quails for. If I served sauerkraut to my wife during a romantic dinner for just the two of us, I think she'd probably throw it at me. Not that she doesn't like it, on the contrary (she is German after all!) but it just isn't her idea of a special dish :smile: .

Il Forno: eating, drinking, baking... mostly side effect free. Italian food from an Italian kitchen.
Adam Balic

Adam Balic

Posted
Posted

Dude - think how much she would love your more if you could make pickled cabbage into a special dish :smile: .

RE: Species of pickled cabbage. In Australia we get whole pickled heads and sliced stuff. Pickling varied with the ethnic origin of the picklers. In Scotland we get it is jars. Have been meaning to make my own, aan I have actually got the brining crock. But I am saving this effort for a special meal... :wink:

The Art and Mystery of Food

albiston

albiston

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Posted
Dude - think how much she would love your more if you could make pickled cabbage into a special dish :smile: .

Good point. On the other hand, on certain occasions it's nice to stay light :wink: and choucroute doesn't really fulfill this requirement. Or maybe I still haven't mastered the art of kraut :smile: .

Il Forno: eating, drinking, baking... mostly side effect free. Italian food from an Italian kitchen.
Jon Tseng

Jon Tseng

Posted
Posted

Yes a good idea. I think quail comes up confited fairly often in posh restaurants (at least in UK) as a posh/dinky alternative to confit duck (proof, as ever, that there are no new ideas in cookery...)

It is especially useful for the legs, which can tend to be a bit tough if cooked their own if you are not careful. Confiting allows you to ensure they go melting tender.

I suppose in theory all of this logic applies to game too (or, at least, wild duck) but I don't think I've seen it yet

cheers

J

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helenas

helenas

Posted
Posted
The last time I made duck confit, I didn't have quite enough duck fat to cover. So I added the chicken fat I had. Still not enough. Added the processed lard. Still . . . finally topped the whole thing up with olive oil. It tastes fine.

Recently i made a confit of quails using olive oil only, in fact i used a recipe for coddled pork from Wolfert's last book including the marinade overnight part (spatchcocked in crushed peppercorns and wild fennel): it came out great.

Poblano Gambit
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