Gressingham 2 whole quails without giblets
Quail without giblets. We might be the remarkable duck people but there's room in our hearts and on our plates for other poultry too. Our quail are a special breed from our friends the Leon family in Brittany, France, grown slowly for a tender, succulent and tasty meat. Try quail with good old roast potatoes or gratin dauphinoise and any veg you like, or visit our website for more inspiration and how-to videos. www.gressinghamduck.co.uk. The remarkable duck people. Some know us best for our Gressingham Duck®, a breed of duck that came about when the small but flavourful wild Mallard was crossed with the larger Pekin, giving a meaty, succulent duck with more breast meat and less fat. To find our more and discover a great selection of delicious duck recipes visit our website www.gressinghamduck.co.uk. Remember, if it's not from us, it's not Gressingham.
Preparation & Storage
- Make a meal worth talking about in just over half an hourReady in 35 minutes1 Brush with oil.2 Roast for 25 minutes.3 Let it rest, then serve.It's easy to cook this gamey white meatRoast quail with bacon, sage, balsamic glaze and watercress.You will need:2 quail4 rashers of bacon1 bunch fresh watercress - washed2-3 teaspoons of balsamic glaze/syrup8 leaves fresh sage1 tablespoon olive oilHalf a lemonSalt and pepperPre -heat the oven to 190°C, Fan 170°C, Gas Mark 5. Brush the quail with olive oil and lightly season with salt and pepper. Lay 4 sage leaves on to the breasts of each quail and wrap 1 rasher of bacon around each quail with the widest part of the rasher on top. Place into a baking tray, and place the 2 remaining rashers alongside the quail. Cook in the middle of the oven for 45 minutes. After approximately 20 minutes of the cooking time, remove the 2 loose rashers from the baking tray and set aside. Return the quail into the oven to complete cooking. Meanwhile, thinly slice the loose bacon and place into a mixing bowl with the watercress. When the cooking time is complete remove the baking tray from the oven and allow the quail to rest for 10 minutes. Mix the watercress with the sliced bacon, the olive oil and a squeeze of lemon. Divide on 2 plates. When the quail has rested, remove the blackened bacon from around the quail and place each bird on top of the salad. Add another squeeze of lemon and a drizzle of balsamic on each quail and also into the salad, then serve.Enjoy.
Keep refrigerated 0°C to + 4°C. Once opened, use within 24 hours. If freezing, do so on the day you buy it and use within 1 month. Defrost it thoroughly in the fridge before cooking. Don't refreeze after thawing, and use within 24 hours.