Name: Quail Confit with White Beans
Cuisine: American
Ingredients: 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 quail with salt and aromatics 8-12 hours; - Shorter cure due to small size; - Rinse thoroughly, pat completely dry; 2. **Confit Cooking**:; - Cook in 180°F fat for 1.5-2 hours; - Quail should be very tender; - Store covered in fat if not using immediately; 3. **Bean Preparation**:; - Cook beans with aromatics until creamy; - Season with herbs and pepper; - Keep warm for service; 4. **Final Assembly**:; - Crisp quail skin under broiler

Curing Process:
- Cure quail with salt and aromatics 8-12 hours
- Shorter cure due to small size
- Rinse thoroughly, pat completely dry
Confit Cooking:
- Cook in 180°F fat for 1.5-2 hours
- Quail should be very tender
- Store covered in fat if not using immediately
Bean Preparation:
- Cook beans with aromatics until creamy
- Season with herbs and pepper
- Keep warm for service
Final Assembly:
- Crisp quail skin under broiler
- Serve over warm white beans
- Drizzle with good olive oil

Rustic Presentation: Serve family-style in large serving dish

Quail Confit with White Beans

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