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Quail Confit Stuffed with a Forcement of Apricot & Cranberry Confit Cooked with Porcini Mushrooms, Truffle oil & Sage

Description  

We think this is the little darling of our product range. We work with the fabulously passionate husband and wife couple Ellie & John Savoury, who have an amazing business in Norfolk, check out www.norfolkquail.co.uk.  Their business was born out of a love of great food too, Norfolk Quail was established to provide an English alternative to intensively farmed and imported French quail meat. Plus theirs are the only birds to have “Free to Fly” status.

Quail meat is becoming increasingly popular in Great Britain and is used by many ‘celebrity chefs’ as seen on television in recent years. An extremely versatile meat; it can be roasted, barbecued, pan fried or baked; used on its own, or served in salads, risottos, curries and pies, it has many uses. Quail is a small bird, sweet and succulent and packed with flavour.

We take an individual quail, stuff the cavity with our unique forcemeat recipe, containing items such as apricots, fresh tarragon, cranberries, chicken stock and confit cook. The Chef quickly pan sears the delicate birds on either side then into a hot over for 6/7 minutes, cooked to perfection. Quail volumes are not quite the same as say poultry, so mostly this these products are specifically made to order.

Product Details  

  • Name

    Quail Confit Stuffed with a Forcement of Apricot & Cranberry Confit Cooked with Porcini Mushrooms, Truffle oil & Sage

  • Order Period

    Order 1 week in advance if possible to avoid disappointment

  • Note

    The majority of our products are cooked to order, delivering the freshest product with maximum life.

  • More Info

    We are happy to discuss bespoke orders, subject to volume specific meat availability, price on application.