Ingredients
quail legs
1/4 c. honey
1/2 tsp. dry mustard
1 Tbsp. paprika
1 Tbsp. butter-flavor sprinkle
1 c. flour
1/4 tsp. salt
1/2 tsp. pepper
1/4 c. canola oil
Method
Sources
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RecipeNLG
dataset
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Gathered
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RecipeNLG
Gathered
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Compact sous vide circulator with app — Bluetooth control, 1100W
French double cream Brie — baked Brie, cheese boards, sandwiches
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Small tongs for appetizers, garnishing, plating, buffet service
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As an Amazon Associate, Foodgeist earns from qualifying purchases.
Compact sous vide circulator with app — Bluetooth control, 1100W
French double cream Brie — baked Brie, cheese boards, sandwiches
Thin lentil wafers — fry, roast, or microwave for crispy accompaniment
Small tongs for appetizers, garnishing, plating, buffet service
Smoked mussels — appetizer, pasta, rice, charcuterie boards
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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In medium bowl, put quail legs and honey. Stir to coat legs. Mix all dry ingredients together in large plastic bag. Add quail legs and shake to coat. Saute legs on medium heat until golden brown. Watch carefully so as not to burn. Drain on paper towels and serve warm as an appetizer with a dipping sauce.