Boneless Quail Breasts
Six 20-Piece Packs (120 Pieces Total)
Quail’s light colored meat is tender and succulent with a delicate, sweet and distinctly nutty flavor. These boneless quail breasts (aka quail breast filets) are easy to cook and easier to eat than whole quail.
Quail meat is enjoyed in a host of European, Middle Eastern, and even Southeast Asian cuisines, and pairs well with a variety of spices and flavors.
These quail have been air chilled, a method preferred by chefs because it better preserves the bird’s flavor, lets the meat absorb marinades better, doesn’t add water weight, and is more environmentally friendly (produces less contaminated water) than water chilling, which is used for most poultry.
Store boneless quail breasts in your freezer until you need them, then thaw as many packs as you want to cook.
RECIPES & TIPS
Boneless quail breasts cook quickly and can be simply seared until cooked through. Their small size makes them perfect for appetizers & high end hors d’oeuvres.
Try preparing quail with nuts (pistachios, walnuts, pine nuts, chestnuts or blanched almonds), fruit (grapes, figs, pears or pomegranates), piquant spices like cinnamon, ginger, saffron, green cardamom or cumin, or other ingredients like chilies, soy sauce, honey, thyme, brandy, Dijon mustard or wild mushrooms.