Poultry Breast Recipes

Quail Breasts Four Ways

Four Easy, Approachable, Delicious Quail Recipes A sauce adds luxurious richness & creaminess to the quail breasts, while a gremolata balances the sauce out with big bright, bitter, or spicy flavors.  Here’s the same concept taken in four different &
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Romesco Quail Breasts

  Red Romesco Quail Breasts with Orange & Almond Gremolata Savory, tangy & creamy with a bit of a kick, romesco sauce is a delightful accompaniment to plump, moist fried quail breasts.  An orange, shallot, almond & parsley gremolata adds
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Tandoori-Fried Quail Breasts

  Tandoori Fried Quail Breasts w/ Mango Gremolata In this dish we’ve paired plump, moist spiced quail breasts with tandoori-spiced yoghurt and a tangy-spicy mango & chile gremolata.  The heat level here is balanced to be on the milder side,
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Ajo Blanco-Inspired Quail Breasts

  Fried Quail Breasts with Saffron Ajo Sauce & Grape Gremolata A riff on the flavors of the famous Ajo Blanco chilled soup in Spain. We’ve added saffron to bring a warm golden color to the sauce – so it’s
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Duck, Shiitake & Radicchio Salad

Duck, Shiitake & Radicchio Salad with Orange-Ginger Vinaigrette Radicchio is a purple leafy vegetable that’s quite bitter.  Here it helps balance out the richness of duck meat and rendered duck-skin cracklings.  A sweet/tangy/rich ginger, orange & duck fat vinaigrette helps
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Quail Breasts w/ Honey-Mustard Sauce

  Quail Breasts with Honey-Mustard Sauce Delicate, tender & tasty, boneless quail breasts are tailor-made for appetizers.  While they’ll pair beautifully with a wide variety of more complicated sauces, this one couldn’t be easier. Wine Pairing: Spanish Garnacha Ingredients:                            Makes
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Truffle-Stuffed Roast Chicken Salad

  Truffled Roast Chicken Salad with a Warm Truffle Vinaigrette Hearty, but not heavy, this is one of the most luxurious salad recipes we’ve developed. The star? seared & pan-roasted chicken breasts with a savory secret – slices of truffles
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Quail Breasts & Eggs w/ Black Garlic & Romanesco

  Quail Breasts & Eggs w/ Black Garlic Puree & Charred Romanesco Boneless quail breasts are an easy-to-cook, elegant protein choice for upscale appetizers.  Here’s a fine dining-style one balancing them with a sweet/savory black garlic puree, the luxurious creaminess
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Quail Breasts Tarator w/ Pomegranate Gremolata

  Quail Breasts on Tarator Sauce with Pomegranate Gremolata   The nut-based tarator sauce is typically served with fried food (often mussels) in Turkey. It’s lovely here with fried quail, and we added a pomegranate, parsley & lemon zest gremolata
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Kung Pao Quail Breasts

  Savory, spicy & umami packed, this recipe swaps the traditional chicken pieces for boneless quail breasts.  Delicious!   Wine Pairing: Riesling   Ingredients:                                          Makes 2 Servings 24 Boneless, Skin on Quail Breasts 2 tbsp Vegetable or Canola Oil 1
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Guinea Fowl Breasts w/ Truffle Butter & Prosciutto

Prosciutto-Wrapped Guinea Fowl Breasts with Black Truffle Butter & Microgreen Salad This dish balances the delicate soft texture of sous vide guinea fowl, richness of the prosciutto, rich earthiness of the truffle butter, balanced with a bright microgreen salad. We
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Duck Breasts w/ Cherry Red Wine Onion Sauce

Duck Breasts w/ Cherry Red Wine Onion Sauce Succulent duck in a buttery, tart, sweet onion wine sauce over grilled zucchini & green beans. This dish is a real crowd pleaser. Wine Pairing: Oregon Pinot Noir Ingredients: Makes 4 Servings
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