Quail Legs with Soy

This is an imaginative way of preparing quail – and with a little practice they are a quick and surefire way of surprising your guests.

Serves 2

4 quails

2 tablespoons plain flour

sunflower oil, for deep-frying

mixed green salad leaves

For the soy dressing

100ml light soy sauce

15g butter

1 teaspoon cornflour, mixed with a little water

First cut off the legs from the quails – pull a leg away from the carcass and cut through the loose skin, then free the leg (thigh and drumstick) by pulling against the joint to dislocate the thighbone. Using the tip of a sharp knife, bone out the thigh by cutting the flesh around the bone, keeping it within the skin. Leave the bone attached to the drumstick. Trim around the base of each drumstick, then push the meat up the bone so the drumstick looks a little like a lollipop.

Dust the legs with flour, then deep-fry them in the oil, heated to 180°C, for about 5 minutes or until golden. Remove and drain on kitchen paper. Keep hot.

Heat the soy sauce with the butter in a small saucepan and bring to the boil. Add the cornflour and stir until thickened.

Place some salad leaves in the centre of each bowl or one large serving bowl. Toss the legs in the soy dressing to coat, then add to the salad and serve.

Quail Legs with Soy