Small Poultry

Tapas of Floc and honey lacquered quail

Tapas of Floc and honey lacquered quail
Imprimer la recette
Servings Prep Time
4 people 10 min
Cook Time
5 min
Servings Prep Time
4 people 10 min
Cook Time
5 min
Tapas of Floc and honey lacquered quail
Imprimer la recette
Servings Prep Time
4 people 10 min
Cook Time
5 min
Servings Prep Time
4 people 10 min
Cook Time
5 min
Ingredients
  • 6 Marie Hot quail breasts or legs
  • 100 g acacia honey
  • 15 cl balsamic vinagar
  • 20 cl red Floc de Gascogne
  • Pine nuts or sesame seeds
Servings: people
Ma recette
  1. On the plancha, cook the pieces of quail seasoned with salt and pepper. Put to one side.
  2. Heat the honey, and when it changes colour, add the balsamic vinegar. Bring to the boil and then deglaze with the red Floc de Gascogne. When the caramel thickens, coat the pieces of quail in the sauce and sprinkle with sesame seeds or pine nuts.
  3. Serve warm.
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Oven roasted corn-fed spring chicken

Oven roasted corn-fed spring chicken
Imprimer la recette
Servings Prep Time
2 people 5 min
Cook Time
45 min
Servings Prep Time
2 people 5 min
Cook Time
45 min
Oven roasted corn-fed spring chicken
Imprimer la recette
Servings Prep Time
2 people 5 min
Cook Time
45 min
Servings Prep Time
2 people 5 min
Cook Time
45 min
Ingredients
  • 1 Marie Hot corn fed spring chicken (approx 500-600g)
  • Salt and pepper
  • olive oil
  • 1 sprig of thyme
  • 1 sprig of rosemary
  • 2 cloves of garlic or 1 onion
Servings: people
Ma recette
Preparation :
  1. Cut 2 garlic cloves (or the onion) in half and place inside the cockerel with the thyme and rosemary. Season inside with salt and pepper. Baste the spring chicken with olive oil, and then season the skin with salt and pepper (so that the seasoning remains on the skin).
  2. To maximize the tenderness of the meat, place the spring chicken in a non-preheated oven, and then bring the temperature to 200° C and cook for 35- 40 minutes (7 min per 100g). To obtain juices after cooking, baste occasionally with cold water. If the skin browns too quickly, lower the temperature.
  3. Serve hot with sautéed potatoes.
My tips :
  1. For a nice crispy skin: Position the spring chicken on one side and cook for 10 minutes, before turning over and cooking on the other side for a further 10 minutes. Finish cooking with the spring chicken positioned on its back, basting frequently. The hot fat poured over the skin will make it crispy. Check for doneness: To check for doneness, insert a small sharp knife at the junction of the bone located between the drumstick and thigh fat. If the juices run clear, and not pink, the poultry is cooked.
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My cockerel cuts with summer vegetables

My cockerel cuts with summer vegetables
Imprimer la recette
Servings Prep Time
4 people 30 minutes
Cook Time
40 minutes
Servings Prep Time
4 people 30 minutes
Cook Time
40 minutes
My cockerel cuts with summer vegetables
Imprimer la recette
Servings Prep Time
4 people 30 minutes
Cook Time
40 minutes
Servings Prep Time
4 people 30 minutes
Cook Time
40 minutes
Ingredients
  • 2 Marie Hot cockerels
  • 1 aubergine
  • 2 courgettes
  • 1 yellow pepper
  • 1 red pepper
  • 1 large shallot
  • 2 medium tomatoes
  • Chives
  • Fresh parsley
  • Coriander
  • Peanut oil
  • Salt
Servings: people
Ma recette
  1. Clean, rinse and chop the shallots, aubergine, courgettes and pepers into pieces. Cut the cockerels into 4 pieces each. In a wok, put 2 tablespoons of oil and let the cockerel pieces brown. Keep to one side.
  2. Add another 2 tablespoon of oil and fry the copped vegetables for 3minutes over high heat, stirring occasionally so the vegetables do not stick.
  3. Add 3 pinches of coriander and salt and stir. Add the tomatoes, chives and chopped parsley and cook another 3 minutes over a low heat.
  4. Add the cokerel pieces, cover and cook over low heat for 15 minutes.
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