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Whole Bone In Quail - 6 Per Tray
Code: G/QL01
Price: $23.70
Quantity in Basket:
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Delicate in flavor, these moist birds add class to any occasion.
Our whole quail is sold with the bone in. Each bird weighs approximately 4.5 ounces.
Each tray consists of 4 birds. This item is sold by the tray.
"I like to rub these birds with a lemon or citrus zest, herbs, kosher salt, fresh
cracked pepper. Rub the inside cavity as well as under the skin. Roast on a rack, first
on high heat 450, then turn down to 325." - Chef Le Blanc
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All Natural, De-Boned Quail, (Semi-Boneless) - 6 Quails Per Tray
Code: QL02-CV-CWZ-FS
Price: $27.00
Quantity in Basket:
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Our quail is tender and juicy; great for stuffing! This item is sold with the
rib cage removed and the leg bones intact, semi-boneless.
Each tray consists of four birds that weigh approximately 4.5 - 5 ounces each.
"I have two favorite methods:
One is to skewer them so they are in the open butterfly position. Herb marinate
and grill skin side down until the skin is crispy, then flip over and finish.
My other favorite is to stuff them with our duck foie gras sausage. Take the meat
out of the casing, sweat some shallots, add some chopped fresh herbs, mix and fill
the centers, shaping the bird back to its natural shape. Roast on a rack, first
on high heat 450, then turn down to 325 until the stuffing is 165." - Chef Le Blanc
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Boneless Quail Breast (Six 1.5 oz. pieces per tray)
Code: G/QL03
Price: $15.00
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These double breasts are completely boneless, skin on. Each one is slightly
larger than a silver dollar and weighs approximately 1.5 oz. Easy to cook too!
Sold by the tray that consists of 6 double boneless breasts.
"These are one of my favorite products! They are so versatile! I used to
pan sear them skin down for 3 minutes until brown, then flip them over for a minute.
They can be split and put on skewers for a hors doeuvre or over a salad.
One of my favorite dished was 'Birds of a Feather.' A quail breast, duck breast,
and sliced ostrich!" - Chef Le Blanc
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Quail Eggs
Code: G/QL04
Price: $12.00
Quantity in Basket:
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A classic garnish! Our quail eggs are sold 18 to a tray; charged by the tray.
"This classic garnish will add class to any cold seafood salad. I drop them in
boiling salted water for two minutes. Pull out, cool in cold water. Shell and slice.
Place on top of any cold seafood dish such as crab, crawfish or lobster.
They also jazz up any salad, such as a baby spinach salad with a warm Berkshire
bacon dressing with poached quail eggs." - Chef LeBlanc
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