Roast quail, salad paysanne and fried quail's egg Recipe

A rustic French classic of quail, frisee lettuce, lardons, walnuts, croûtons and fried quail egg.

  • Preparation
  • Cooking time
  • Rest time
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Les ingrédients

Pour people
  • Quail breast(s) : 6 whole
  • Curly endive(s) : 1 whole
  • Banana shallot(s) : 1 whole
  • Walnut kernel(s) : 50 g
  • French stick : 100 g
  • Smoked bacon cube(s) : 100 g
  • Garlic clove(s) : 2 whole
  • Flat leaf parsley : 0.25 bunch
  • Olive oil : 50 cl
  • Maldon salt : 2 pinch(es)
  • Freshly ground black pepper : 2 Turn
  • For the vinaigrette
  • Maille Dijon mustard : 10 g
  • Red wine vinegar : 30 ml
  • Olive oil : 120 ml
  • Walnut oil : 30 L
  • Maldon salt : 1 pinch(es)
  • For the garnish(es)
  • Quail's egg(s) : 6 whole
  • Sunflower oil : 100 ml
  • Maldon salt : 1 pinch(es)



    Season the quail with a little olive oil, salt and pepper.

    Peel and finely dice the banana shallots and garlic cloves. Pick the leaves from the parsley and roughly chop. Break the walnuts into small pieces.
    Pick the salad leaves. Discard all of the dark green leaves and then wash and spin the yellow and white leaves in a salad spinner.

    Heat a frying pan until hot and add a splash of sunflower oil. Add the quail breast skin side down and cook for a minute, turn over and add the bacon cubes, cook until crisp and golden brown. Remove from the pan place on kitchen paper to absorb any excess oil and allow to rest.

    For the croutons: Cut the French stick into small pieces. Heat a frying pan until hot and add the croutons. Cook until crisp, remove from the heat and then add the garlic. Stir and then mix in half of the chopped parsley. Place the croutons on kitchen paper to absorb any excess oil.


    Put the Dijon mustard in a mixing bowl with the red wine vinegar. Whisk together with the salt. Slowly add the olive oil whilst continually whisking to create a smooth dressing. Finish the vinaigrette with the walnut oil.

    For the eggs: Break the eggs using a serrated knife and separate into small cups or containers. Heat a frying pan over a low heat and add the sunflower oil. When the oil is warm carefully add the quail's eggs one at a time, making sure they stay separated. Cook until the white of the egg is set. Remove from the heat and season with a sprinkle of sea salt.

    To assemble the salad: Place the frisee in a bowl, season with salt and pepper and add the shallot and remaining chopped garlic and parsley. Add the dressing and use tongs to mix the salad leaves and coat them with the dressing. Add the croutons, lardons and walnuts and mix though the salad.

    Place the salad leaves in a bowl, making sure that each bowl has some lardons, croutons and walnuts. Carve the quail into 6 slices across the breast and place on top of the salad and then finish with the fried quail's egg.

Chef's tip

«Replace the quail's eggs in this recipe with a poached duck egg and for a vegetarian alternative try goats cheese instead of the confit duck and remove the bacon.»

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