The flesh of quail is pale and delicate, and is certainly worth trying. The birds, which are tender and juicy, weigh 125-185g each. They look small but, like pigeon, have a lot of meat on the breast. Some people find eating whole quail very fiddly, and some butchers and supermarkets are selling part-boned quail, ready for stuffing or already stuffed, which makes them a bigger mouthful. These part-boned quails have the breast bone and rib cage removed but have the legs intact so that when stuffed they will retain the original shape of the bird.
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Asian Recipes **
