Quail and Beans with Salted Butter & Whisky
Because my local supermarket had this batch of frozen quail legs on offer some weeks ago, I bought a fair amount of it then. Last time I prepared the quails in a flavorful grape and cilantro sauce. Yum! Love quail? Then you might also like my quail legs wrapped in bacon with miso risotto…
Sure you can prepare this recipe with fresh whole quails. You can slice them in half which will make it easier for the birds to brown nicely. Count one quail per person.
- 10 quail legs
- 9 oz canned white beans (250 g), drained weight
- 2 tbsp salted butter
- 2 tbsp whisky
- garlic powder
- 2 bay leaves
- Add half of the salted butter to a large non-stick frying pan and place it over medium-high heat. Once the oil is hot, add the quail legs to it. Season with a little pinch of pepper and garlic powder.
- Fry the legs on one side for 4 to 5 minutes until golden. Then turn them over and lower the heat to medium. Bake the legs for another 4 to 5 minutes.
- Then remove them from the pan and place them on a clean plate until needed later. Don’t wipe the pan clean but leave the flavorful browned bits in it for the sauce. Add the bay leaves and the rest of the salted butter to the pan and place it over medium heat.
Then add the drained white beans, the whisky and another pinch of pepper and garlic powder.
- Stir the beans and bake them for 5 minutes until warmed through. Then add the browned quail legs back to the pan.
- Stir and cook for another 5 minutes. Then check the seasoning and add extra pepper to taste if necessary. Divide the beans and quail legs over deep plates. Drizzle with the remaining melted butter in the pan and serve immediately.