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COUNTRY OF ORIGIN | UK |
Here’s cooking instruction for Quail Whole:
1. Preheat your oven to 400°F (200°C).
2. Rinse the quail under cold water and pat it dry with paper towels.
3. Season the quail generously with salt and pepper, both inside and out. You can also add additional herbs and spices of your choice, such as thyme, rosemary, or garlic powder, for added flavor.
4. Heat a skillet or oven-safe pan over medium-high heat. Add a small amount of oil or butter and let it melt.
5. Place the quail in the hot pan, breast side down, and sear it for about 2-3 minutes until it turns golden brown. Flip the quail and sear the other side for an additional 2-3 minutes.
6. Once the quail is seared, transfer the pan to the preheated oven. Roast the quail for about 12-15 minutes, or until the internal temperature reaches 165°F (74°C). Cooking time may vary depending on the size of the quail, so it’s best to use a meat thermometer to ensure doneness.
7. Remove the quail from the oven and let it rest for a few minutes before serving. This allows the juices to redistribute and ensures a moist and tender result.
8. Serve the quail whole as a main course, or you can also carve it into smaller pieces if desired.
Enjoy your deliciously cooked quail whole!
INGREDIENTS | N/A | ||
ALLERGY ADVICE | N/A | ||
Nutiritional information typical values per 100g,
as sold | |
Energy | 203 kCal |
Fat | 9.6 g |
of which saturates | 2.4 g |
Carbohydrate | 0 g |
of which sugars | 0 g |
Fibre | 0 g |
Protein | 29.2 g |
Salt | 0.3 g |
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Product photography is representative only. Weights and portions will be as stated.