Fresh Quail, French Large (Red Label) x 2

French Red Label Quail is a pack of two large French Red Label quail. These birds are raised to the highest quality standards in France. Label Rouge certification guarantees breed, diet, welfare and rearing conditions. As a result, these quail are considerably larger and more flavourful than standard farmed quail. Furthermore, each bird is a generous single portion. In particular, the dark, delicate flesh has an intensity of flavour that makes quail one of the most rewarding small birds to cook.

About Free-Range & Label Rouge Game Birds

Free-range and Label Rouge birds occupy a unique position. They sit between domestic poultry and fully wild game. They are raised with far more space, a natural diet and a longer growing cycle than standard commercial poultry. As a result, the meat develops a flavour and texture that is considerably more complex than a standard chicken or farmed duck. In particular, Label Rouge is the French quality certification for poultry. Furthermore, birds raised to this standard must meet strict criteria for breed, diet and rearing. Furthermore, the slower growth cycle produces a firmer flesh and a more pronounced flavour. However, these birds are still considerably more forgiving to cook than fully wild game. Additionally, they suit a much wider range of cooking techniques and flavour pairings.

The free-range and Label Rouge birds here come from producers who prioritise welfare and flavour. As a result, quality above yield is the guiding principle throughout. As a result, these are birds of genuine quality — not simply a premium-priced version of the ordinary. In particular, guinea fowl has a subtly gamey character that makes it one of the most versatile and interesting birds to cook. Furthermore, quail — despite its small size — delivers an intensity of flavour that belies its delicate appearance. Moreover, both birds reward simple, confident cooking. Season generously, cook with care and let the quality of the bird do the rest.

How to Cook & Serve

To get the very best from French Red Label Quail:

• Spatchcock by cutting along the backbone and pressing flat. This produces even cooking and a beautiful presentation.
• Season generously and cook in a hot pan or griddle for 4 to 5 minutes per side until golden and cooked through.
• Alternatively, roast whole at 200°C for 18 to 22 minutes — cover the breast with a rasher of bacon to prevent drying.
• Furthermore, quail is outstanding when marinated in harissa, preserved lemon or soy and ginger before cooking.

Perfect Pairings

French Red Label Quail pairs beautifully with:

• A warm salad of bitter leaves, grapes, walnuts and a sherry vinegar dressing
• A light Pinot Noir, Gamay or a chilled glass of aged white Burgundy
• Braised Puy lentils or soft polenta alongside
• Roasted grapes and a thyme and honey glaze for a classic French preparation

Storage: Keep refrigerated and use by the date shown. Remove from packaging and bring to room temperature for 30 minutes before cooking. These birds also freeze well — freeze on the day of delivery for best results. Furthermore, defrost thoroughly in the fridge overnight before use. Delivered fresh and oven-ready.

However you cook it, this exceptional bird brings a depth of flavour to the table. Moreover, it is a genuinely exceptional bird that rewards confident cooking. Moreover, taking the time to cook game well is one of the great pleasures of the kitchen.