These Frenched quail legs (aka “lollipop quail legs” or “quail tulips”) have had their bones scraped clean down to the bunched leg meat, giving them a unique presentation and a natural handle. Each leg has a single bite’s worth of meat. They’re perfect for appetizers or hors d’oeuvres and are often fried & served similarly to chicken wings.

Quail’s light colored meat is tender and succulent with a delicate, sweet and distinctly nutty flavor.

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 frenched quail legs in your freezer until you need them, then thaw as many as you want to cook.

Thawing Tips

Frenched quail legs are frequently fried in the style of chicken wings to make upscale appetizers.

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, cardamom or cumin, or other ingredients like chilies, soy sauce, honey, thyme, brandy, Dijon mustard or wild mushrooms.

Quail Recipes