Joe Roshkovsky
Exquisite Quail Confit with Roasted Garlic and Thyme
Quail Confit is a luxurious and savory dish that features tender, flavorful quail slow-cooked in its own fat, with the aromatic enhancement of roasted garlic and fresh thyme. This traditional French dish is known for its rich taste and melt-in-your-mouth texture, making it the perfect choice for an elegant dinner or special occasion.
Ingredients:
– 4 quail, cleaned and prepared
– 4 cups duck fat (or substitute with vegetable oil)
– 6 cloves garlic, peeled and smashed
– 8 sprigs fresh thyme
– 1 tablespoon kosher salt
– 1 teaspoon black peppercorns
– 1 bay leaf
– Optional: Fresh greens for serving
Instructions:
Step 1: Prepare the Quail
1. Rinse the quail under cold water and pat them dry with paper towels. Rub each quail with kosher salt and let them rest in the refrigerator for at least 1 hour to season and firm up.
Step 2: Slow-Cook in Duck Fat
2. Preheat the oven to 250°F (120°C). In a large, oven-safe pot, melt the duck fat over low heat.
3. Add the smashed garlic cloves, fresh thyme sprigs, black peppercorns, and bay leaf to the melted duck fat.
4. Submerge the quails in the pot, ensuring they are fully covered by the fat. If necessary, add more fat or oil to cover.
5. Place the pot in the preheated oven and cook for 2-2.5 hours until the quail are tender and cooked through. The meat should easily pull away from the bones.
Step 3: Finish and Serve
6. Carefully remove the quails from the pot and let them rest on a paper towel-lined plate to drain off the excess fat.
7. Optionally, to crisp the skin, you can briefly sear the quails in a hot skillet until golden brown.
8. Serve the quail confit warm, paired with fresh greens or a side of your choice, garnished with additional fresh thyme if desired.
This dish is a celebration of flavors, with the succulent quail and aromatic herbs creating a memorable dining experience.
