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Quail is a white meat with a delicate flavour, ideal for roasting, grilling, stewing and gourmet dishes. Rich in high-quality protein, it lends itself to various cooking methods, whilst always retaining its juiciness.
A whole quail is the complete bird, cleaned and ready to cook, weighing approximately 220 g. It has dark, delicate meat rich in protein, with an intense flavour despite its small size. It should be grilled, fried or roasted, ensuring the meat remains tender and juicy. It is ideal for gourmet dishes, tapas or exquisite starters.
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Consumption Benefits
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Yes. Its delicate flavour and low-fat content make it ideal for sophisticated dishes in professional kitchens.
Quail meat must reach 74° C internally to ensure the elimination of microorganisms and comply with food safety standards.
Quail meat is suitable for roasting, grilling, stewing and making broths. These are the ideal cooking methods as they preserve its juiciness and delicate flavour.