CookEat Recipe
Roast Quail on Fried Bread Canapés
Quail roasted with thin pork-fat breast coverings and served on golden fried bread canapés with watercress.
Method
Steps
Step 1
Heat the oven until briskly hot. Use six commercially cleaned raw quail with heads removed. Remove both whole legs from each bird, following the leg removal in this preparation, and wipe the birds dry. Lay one thin slice of fresh uncured pork backfat over each breast.
Step 2
Sprinkle half a teaspoon of salt evenly over all six birds and put them in a small roasting pan. Roast for about fifteen minutes, continuing as needed until a food thermometer in the thickest breast, away from bone, reads at least 165°F.
Step 3
While the quail roast, cut six slices from a stale sandwich loaf, each one and a half inches thick. Trim the corners to make rounded pieces two inches long by one and a half inches wide. Scoop an oval bed lengthwise in each piece so it can support a bird.
Step 4
Heat canola oil for deep-frying in a suitable fryer within its fill limits and operating instructions. Fry the bread pieces until golden, drain thoroughly and reserve six hot bread canapés.
Step 5
Put one quail on each of the six bread canapés, decorate the dish with a little watercress and serve promptly.
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