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Oct 17, 2010 06:41 PM

Quail Leg Hors D'Oeuvre Recipes???

Looking for a great recipe for Quail Leg Hors D'Oeuvres for a cocktail party. Any advice is appreciated.

I found one for Bourbon Peach Glazed Quail Legs which sounds wonderful and is my leading candidate.

Or thought of trying to adapt Thomas Keller's Ad Hoc Fried Chicken recipe to quail legs... but would have to fry in the afternoon and reheat, and am afraid it would lose its crunchiness (NOT frying during the party)....

Have also seen marinated/bacon wrapped, but no recipes that go with them.

Quail legs seem like the ideal cocktail snack.... Any ideas?!? Thanks!

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  1. Confit! Break down your quail ahead of time and confit the legs, then reheat and serve. You've got the breast meat for other things (meatballs, seared apps), and the carcasses are the basis for sauces.

    If you want to make something "classic" repurpose confit with pommes à la sarladaise into an hors d'oeuvre.