Quail
Coturnix coturnix · quail · caille
Quail: what every chef needs to know
Few ingredients rival Quail when it comes to being a small game bird from the pheasant family weighing 90–160g per bird. The meat is darker than chicken, with a nutty flavour and higher fat and iron content. In commercial kitchens, quail is used both whole and boned. Boned quail can be stuffed with a farce or mushroom mixture. Quail eggs are a classic luxury amuse. Farmed quail is available year-round from suppliers. Wild quail has a season from September through November in the Netherlands per the Nature Conservation Act. The small portion size (1 whole bird per person, or 2 for a main course) makes quail ideal for elegant brasseries and fine dining. Quail requires, like all poultry, a core temperature of minimum 75°C (167°F) per EU poultry directive.
Quail: nutritional values per 100g (raw)
Based on unprocessed product. Source: NEVO 2023 (RIVM/WUR) — the Dutch food composition database, managed by RIVM and Wageningen University.
Nutritional values are indicative for unprocessed raw materials. Preparation method, variety and origin may affect values. Source: NEVO 2023 (RIVM/WUR).
Quail: classic dishes
Proven preparations from the professional kitchen — from haute cuisine to global restaurant classics. Use as inspiration for menu development and recipe costing.
roasted quail with grapes, Cognac and fresh thyme. classic French bistrogerecht where the zoetigheid of the grapes the nutty flavour of the poultry accentueert.
Boned quail filled with Parmigiano risotto and dried mushrooms. Trussed and braised in veal stock. Popular in modern Dutch fine dining.
Quail marinated in za'atar, lemon, garlic and olive oil, grilled over charcoal. A traditional Levantine dish, popular in Lebanon and Jordan as part of a meze spread.
Quail: preparation techniques
Exact temperatures and times for HACCP compliance. Core temperature is leading for poultry and pork.
Baste every 5 minutes with clarified butter. Core temperature 75 °C. Rest 5 minutes before carving.
Spatchcock the quail after removing the backbone. Even browning, faster cooking.
Poultry sous vide: always 65 °C or above. Sear briefly on high heat afterwards for colour.
Stuff with mushroom farce or risotto. Truss the legs together. Baste with veal stock.
Quail: HACCP storage and food safety
Based on Codex Alimentarius (WHO/FAO) and EU Regulation 852/2004. Consult your national authority (NVWA/FDA/FSANZ) for applicable local standards.
Quail: global seasonal overview
Availability per climate zone — Northern Europe, Mediterranean and warm climate. Relevant for purchasing planning and international menus.
Farmed quail is available year-round from specialist suppliers. Wild quail has a statutory hunting season in the Netherlands from September through November (Nature Conservation Act). Wild quail has a more intense flavour than farmed.
Quail: EU-14 allergen information
Full overview compliant with EU Regulation 1169/2011 (Annex II). Raw material information — always verify with your supplier for processed products and possible traces.
Raw material information (unprocessed product). Processed products may contain traces. EU Regulation 1169/2011 Annex II.
Quail: wine pairings
Every wine recommendation is verified via at least 4 independent sources: wine specialists, sommeliers and culinary authorities. Serving temperatures conform to Wine Enthusiast and Vintec guidelines.
The delicate, nutty flavour of quail calls for a wine with silky tannins and red-saute notes. A Burgundian Pinot Noir is the classic pairing: elegant, with sufficient acid structure to support the light game bird without overpowering it.
- Gevrey-Chambertin (Côte de Nuits)
- Volnay (Côte de Beaune)
- Pinot Noir Willamette Valley (Oregon, VS)
For stuffed quail with mushrooms or truffle forcemeat, a rich, floral Viognier with apricot and jasmine notes is an ideal match. The full body of Condrieu completes the earthy, nutty flavours of the stuffing.
- Condrieu (Rhône, Noord)
- Château-Grillet (Rhône)
- Languedoc Viognier (IGP)
Wine advice is for culinary information purposes only. Wines and appellations are exemplary; availability varies by region and supplier.
Frequently asked questions about Quail
How many quail per person?
As a starter or intermediate course: 1 whole bird (90–130g). As a main course: 2 whole birds, or 1 larger farmed specimen (130–160g). A boned stuffed quail weighs more due to the stuffing and is generally sufficient as a main course.
Can I serve quail rosé?
No. Quail is poultry and falls under the legal obligation to reach a core temperature of minimum 75°C (167°F) (EU Regulation 852/2004, Codex CAC/RCP 14-1976). Serving poultry rosé is not permitted without explicit documentation in the HACCP log and supplier guarantee.
How do I bone a quail?
Cut along the backbone and run your finger along the ribs to free the meat. Pull out the carcass while keeping the meat intact. This requires practice: work from the back towards the breast using a small, sharp boning knife.
At what temperature should you store Quail?
Store Quail at 0 to 4 °C, compliant with EU Regulation 852/2004 and Codex Alimentarius guidelines.
How do you prepare Quail professionally?
The primary professional technique for Quail is Oven roasting at 200 °C for 12 to 15 min. Always verify core temperature with a calibrated probe thermometer.
Does Quail contain allergens?
Quail is free from all 14 EU declarable allergens under EU Regulation 1169/2011 Annex II. Always verify with your supplier for processed variants.
Legal disclaimer: For informational purposes only
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Informational character
The information on this page has been compiled exclusively as reference material for professional kitchen staff. KitchenNmbrs does not provide legal, medical or commercial advice. Data on preparation techniques, storage temperatures, HACCP guidelines and allergens is based on publicly available professional sources and applies to the raw ingredient in its unmodified state.
Your responsibility as operator (FBO)
Under EU Regulation 1169/2011 (Food Information Regulation) and EU Regulation 852/2004 (HACCP Hygiene Regulation), the Food Business Operator (FBO) is solely and exclusively responsible for:
- Providing accurate, up-to-date and complete allergen information to the end consumer;
- Determining allergens in the finished product based on current supplier documentation;
- Maintaining and documenting a demonstrable HACCP management system;
- Controlling cross-contamination risks within their own production environment;
- Compliance with local food safety authority requirements.
Allergen information: Limitations
The allergen information on this page relates to the ingredient as such. The actual allergen composition of your purchase may differ due to:
- Varying suppliers, production facilities or growing regions;
- Cross-contact during production, transport or storage ("may contain");
- Changed product formulations not yet reflected in public sources;
- Processing or preparation in your own kitchen that introduces new allergens.
Always verify allergens against the current specification sheets (spec sheets) from your supplier. Orally or informally provided allergen information is not legally valid under EU Reg. 1169/2011.
Milk allergen and lactose intolerance
The EU-14 allergen "Milk (including lactose)" covers two distinct conditions, both of which require declaration: (1) cow's milk allergy, an immunological reaction to milk proteins (casein, whey), and (2) lactose intolerance, an enzymatic deficiency (lactase) preventing digestion of milk sugar. Both groups must be informed separately on the menu. Lactose-free is not the same as milk-protein-free: a guest with cow's milk allergy may still react to lactose-free products.
Limitation of liability
KitchenNmbrs B.V. excludes all liability for direct or indirect damages arising from:
- Use of the information on this page as the basis for commercial or operational decisions;
- Allergic reactions, food poisoning or other health incidents involving guests or staff;
- Inaccuracies resulting from changed product compositions by third parties (suppliers);
- Non-compliance with food safety laws and regulations.
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Official sources and authorities
Legal basis: EU Reg. 1169/2011 Annex II (EU-14 allergens) · EU Reg. 852/2004 (HACCP) · Local food information legislation as applicable
