Quail Confit with White Beans

This luxuriously tender quail recipe delivers silky, melt-in-your-mouth texture. Using classic French confit, you'll create a dish that showcases the unique qualities of wild game while remaining approachable for home cooks.

French technique meets rustic comfort

Provincial Tradition This preparation combines the elegance of quail with rustic French bean cookery, creating a satisfying dish that showcases both ingredients beautifully.

Ingredients (Serves 6-8)

• 12 quail leg quarters (or whole small quail)
• 1/4 cup kosher salt
• 2 tbsp fresh thyme, chopped
• 2 bay leaves, crumbled
• 6 cloves garlic, smashed
• 4 cups duck fat or olive oil

White Bean Accompaniment:

• 2 cups cannellini beans, soaked overnight
• 4 strips bacon, chopped
• 1 onion, diced
• 2 carrots, diced
• 4 cloves garlic, minced
• 2 bay leaves
• 4 cups chicken stock
• 2 tbsp fresh herbs (thyme, parsley)

Traditional Confit Method

1. Curing Process: Cure the quail with salt and aromatics for 8 to 12 hours. Smaller birds need less curing time.

2. Confit Cooking: Cook submerged in fat at 180°F for 1 1/2 to 2 hours until very tender.

3. Bean Preparation: Cook white beans with aromatics until creamy and delicious. Season with fresh herbs.

4. Final Assembly: Crisp the quail skin under a hot broiler, about 4-5 minutes. Serve over the warm white beans with a drizzle of good olive oil.