Quail legs
The miniature leg quarters of quail with dark juicy meat, fine bones and tender skin, marinated and sauteed, grilled and roasted, as a canape and a snack with wine and beer.
Quail legs are the miniature leg quarters of quail with dark juicy meat of a slightly richer taste than the breast, fine bones and tender skin. They are marinated and quickly sauteed, grilled and roasted until golden, deep-fried in breading, made into confit, served as a canape and a snack with wine and beer, put into warm salads and onto skewers.
Calories, proteins, fats and carbohydrates per 100 g of product
Quail legs, Raw: Calories 192.0 kcal, Proteins 19.6 grams, Fats 12.1 grams, Carbohydrates 0.0 grams per 100 g of product.
Recipes with this ingredient
French quail legs are an exquisite dish that embodies the sophistication of French cuisine. Traditionally, the French value subtle aromatic combinations, and this recipe is a testament to their gastronomic mastery. Tender quail meat infused with the aromas of Provençal herbs, rosemary, and thyme is complemented by the spiciness of Dijon and grain mustard. Garlic reveals its flavor in melted butter and mustard oil, adding depth to the dish. The final touch is cognac, which adds noble notes. The legs turn out appetizingly browned with a rich and multifaceted taste where the softness of quail meat harmonizes with the spiciness of the spices. They are served with a sauce that perfectly complements the rich flavor palette. This dish is suitable for special occasions when you want to impress guests with a true French masterpiece.
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