Quail Confit

Quail Confit

  • Preparation 20 min
  • Cooking 3 h
  • Marinating 24 h
  • Servings 4
  • Freezes Yes



    • 2 tsp table salt or fine sea salt
    • 1/2 tsp black peppercorns, crushed
    • 1/2 tsp juniper berries, crushed
    • 4 garlic cloves, finely chopped
    • 6 quails, about (7 oz/200 g) each, halved or quartered
    • 2 sprigs thyme
    • 2 cups (500 ml) melted duck fat, or light olive oil (see note)


Note from Ricardo

For any confit, nothing works better than duck fat. If you can’t find it, use olive oil with a very light flavour. Extra virgin olive oil is not suitable for this type of cooking because of its overwhelming taste.

Personal Note