Small of size but big in flavour, quail is served at Benedicts in Norwich by chef-patron Richard Bainbridge. Accompanied by barley risotto, his stuffed, boned and reshaped quail dish puts a whole roast bird on a plate in diner-friendly form. Michael Raffael explains.
Plenty of chefs use quail eggs in their kitchens, but not too many use quails. In their wild state, these birds, which are smaller than a poussin, aren't native to the UK, and on the continent they are an endangered species. A few poultry farms in northern Provence still rear them for the table.
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