Quail

Name: Quail — a small game bird, weighing only 150 to 250 g, with delicate, mildly gamey flesh and thin skin. It is usually cooked whole, grilled, roasted or fried, with one or two birds per person, and quail eggs are also eaten.

Description

Quail have been eaten since ancient Egypt, and are farmed in many countries, particularly Japan, China, France and the United States. They are the smallest of the commonly eaten birds, and the meat is tender, lean and somewhat sweet, with a flavour between chicken and pheasant. Farmed quail are widely available, usually sold whole, sometimes boned, in packs of two to six.

Quail is cooked in many cuisines: spatchcocked and grilled with herbs in the Mediterranean, braised in the Middle East, fried in Southern United States cooking, and glazed in Chinese cooking. The small size means that it is quick to cook, and easily overcooked.

Main nutrition value

Quail is a good source of protein, iron, B vitamins and selenium, and is moderately lean, with most of the fat in the skin.

How best to be consumed

Quail is cooked quickly, and eaten with the fingers.

1. Spatchcock (flatten) the bird, marinate in olive oil, lemon, garlic and herbs, and grill or roast at 200°C for 15 to 20 minutes.
2. Cook until the juices run clear and the thigh reaches at least 74°C.
3. Stuff with herbs, rice, or fruit, and roast whole, for a festive dish.
4. Serve with salad, flatbread, rice or potatoes, one to two birds per person.
5. Take care of the small, fine bones when eating.

Overconsumption could cause…

Quail is healthy in moderation.

1. Food poisoning from Salmonella and Campylobacter, which are common on raw poultry, so cook it to 74°C, avoid washing raw poultry (which spreads bacteria), and keep it away from ready-to-eat food.
2. Small, sharp bones, which can be a choking hazard, particularly for children.
3. Gout flare-ups in people with gout, since meat and especially organ meats are high in purines.
4. Lead shot fragments in wild-shot game birds, which is a concern for children and pregnant women, though farmed quail do not have this problem.

GroupsTurkey and DuckPoultry and game birdsHigh proteinLow sodiumRich in seleniumFresh

Related foodsTurkey Mince / Ground TurkeyWhole TurkeyTurkey BreastGooseWhole DuckDuck Breast

Wikipedia — Quail as food, used for origin, naming and history: https://en.wikipedia.org/wiki/Quail_as_food