Keep quail breasts frozen until you are ready to cook them. We recommend thawing & preparing all the breasts in each 6-breast pouch at once, rather than thawing & refreezing.
Quail breasts can be briefly roasted, grilled, or sautéed over high heat. Take care not to overcook them (they’re often served medium-rare). If desired you can marinate them ahead of time or wrap them in bacon (which you can serve with the quail or discard after cooking) for extra moisture and flavor.
Flavors commonly paired with quail include nuts (almonds, pistachios or chestnuts), aged balsamic vinegar, wild mushrooms, citrus (particularly lemon), pomegranate, thyme, grapes or raisins, bacon, and brandy.
How to Brine Meat & Poultry