How to make roasted quail with grapes and forest mushrooms (Autumn easy quail recipe idea)

[@spencermargolis3892]

I’m in French class at my high school and it’s really cool getting to listen to a real Frenchman speak about cooking. Ce weekend, je vais cuisiner ce plate

[@misterwolf9227]

2:14 in culinary college, I took french cooking. we had to prep the quail and part of prepping was to debone two quails and make a duc sel with pine nuts and pisitachio nuts. and stuff the quails. that was like mid 80''s

[@femalism1715]

I made this for dinner tonight. It was exquisite and likely to become a family favourite "go to" meal. Merci, merci, merci!

[@Hapidjus_]

Thanks for making the french cuisine approachable! Greetings from Australia/Germany

[@FrenchCookingAcademy]

Thanks 🙂

[@zarinsammavalvala5990]

U r a very pleasant n a good teacher. I like your explaining the recipes very much. Thank you.

[@jeanku]

I was looking for recipes for quail and my friend you upload this beauty... Thank you, cause this looks amazing.

[@danielwilson1105]

Oh wow. What a recipe. I will try this one in autumn.

[@butopiatoo]

Thank you CHEF!!!!

[@keetrandling4530]

Looks delicious, but driving me nuts that the pin feathers didn't get pulled by the butcher. Of COURSE the grapes are peeled, this is FRENCH cooking!

[@MrChefgiannis]

He should bearnd them with the blow torch. And rub them after with a lemon to take out the bad taste

[@halaomari7312]

@@MrChefgiannis I use a new tweezer and pluck them my self....

[@jjhobibpink21bbgot76]

i cooked this many times already because they love it.

[@thewanderingwindycity06]

Love this! Your channel is nothing but beyond awesome content! Thanks for all that you do!

[@FrenchCookingAcademy]

My pleasure glad you like it 🙂

[@brainwashingdetergent4322]

Your filming techniques are of such quality, that I can nearly smell what you are cooking.

[@ratgrl81]

Nice. I need to try this with our quail.

[@andysbg77]

Magnifique!!!!

[@johnroquemore9128]

Another well done presentation. Looks good. I would like to try this someday myself.

[@harrisonroman8264]

Looks delicious, will be making this for sure.

[@paulhughes3961]

My mouth was actually watering while I watched you cook.

[@Samprasad12]

Thanks cooked your way . Came out great

[@annemonekristen1964]

J‘adore! J’aimerais bien le goûter. It’s so french to me to mix sweet with savory. Thanks for this recipe!

[@FrenchCookingAcademy]

These grapes with cognac 😋😋😋😋

[@georgegebara5230]

thank you .love it

[@InspirationSaveurCulinaire]

Hummm yummy yummy

[@MrChefgiannis]

Bravo Erick very good channel!

[@wemblyfez]

Speaking of game season, I’d love to see what you would do with sanglier, one of my favorites of the season. This caille looks delicious, a must try soon.

[@chocol8tsundae]

Looks delicious!!

[@yudhayanni4885]

So yummy

[@КонстантинКонстантин-б5ж]

Браво!

[@hunterj985]

Thanks again! Although I kind of feel like I'm cheating when I follow your recipe's, when my company ask where I learned to cook, I tell them "The French Cooking Academy;)"

[@FrenchCookingAcademy]

🙂🙂👨🏻‍🍳👍

[@COOKINGFROMTHELOFT]

Absolutely amazing Stefane! Merci bien for making such an elegant dish so accessible!!!

[@chrystalelizabeth]

We are getting some quails for next spring 😍😍 I can't wait to try this !!

[@FrenchCookingAcademy]

Yes 🙂👍

[@yahyasarfaraz1231]

Good job 👍

[@bkm2797]

Looks delicious, thank you Stephan.

[@jodiaxenva5643]

Excellent Quite Much Fine Quality French Cooking Great Recipe ,,👌

[@tscherl]

4:12 kinda bondage :) Thanks for your work! Watching your videos since a few years and it’s always a pleasure.

[@gladysma308]

8:20 after searing all sides, put quails in oven for maximum 10 to 12 min 400f 9:46 sauce

[@DStrayCat69]

Fantastic recipe :-)

[@FrenchCookingAcademy]

Thanks 🙂👨🏻‍🍳

[@miloscvoimsus1118]

Wow, Я Could Eat Bce Three of Them!

[@patrickun7096]

Yummy!!!!

[@ChezJohn]

That looks really good Stephan. 👏👏👏

[@sentinel_2551]

thanks

[@jorgenogjessiejorgensen5767]

Great.

[@oceanbaby4521]

This was a spectacular dish I loved watching it... My husband and I chuckled when you tied their tiny legs together😂🤣. I'm gonna try this for Thanksgiving. I wanted something different to serve! Thanks Stephan, Cheers!👩🏽‍🍳🍷♥️😋 P.S. whomever dislikes this video must suffer from gastrointestinal issues 🤣😂

[@artboxfashion4042]

I will definately try this but are no quail here, so game hen and chanterelles will have to do. This dish slightly reminds me of Ortelan, and they are eaten whole, bones and all. I tend to use herbs on my poultry such as a sprig of rosemary or thyme under the skin, but this dish doesnt need it as bacon flavors it. I like the sauce and presentation. Well done!

[@ronschlorff7089]

Yes, bacon does "flavor" things!!…... A cell phone wrapped in bacon would be delicious!! ;D LOL.

[@rodneywatkins4731]

Wow, just wow. Time to buy quail

[@FrenchCookingAcademy]

Glad you liked it 🙂👨🏻‍🍳👍

[@garybryant1701]

I'm trying this for sure! When did you remove the strings?

[@Omikron1112]

Mr Quail you are required :D

[@normantrombon]

These are some new pans, aren’t they? I’m having trouble keeping up with you, chef! But such a good way to serve the quail. Tasty little birds. I’d have cut that grape in two, the one that went inside. And I much prefer Armagnac, since even before I played the jazz festival in Marciac and stayed at a little farmhouse in Maubourget... (pretentious, moi)??

[@delphzouzou4520]

Nice. I played for the cinema festival in Cognac and they offered us a bottle of the finest VSOP Cognac. Plus an unlimited and unreasonable amount of free shots for the whole 2 days. :)

[@ronschlorff7089]

Nice!! When I was in Nice in 2002, that was very Nice also,... I mean tres pleasant aussi! : )

[@KevinRobinson-ub7wp]

What wine do you suggest with this?

[@shubhamrawat685]

Please make a video how to make pollo ala pungi soup

[@grandpacavendish4422]

Looks great, Stephane. I always referred to poultry prepared with grapes, as Veronique. Would that be a different method? I will be trying this soon. Thanks. Ed

[@ronschlorff7089]

I used to live in a forest (Lake Tahoe) but moved to the Desert (AZ) recently, so I can't get the mushrooms here, but the quail (Gamble's) are abundant. So got one ingredient in my backyard! Actually will get all from the market; my wife would not want me to shoot her pet birds, they're too cute!! :D LOL. Very nice dish, could game hens substitute? After all, a quail is just a very small chicken!! In the avian family Phasianidae, along with pheasants, partridges,.... and other tasty birds!

[@aidanclarke6106]

Older birds may need to be cooked for a very long time (2h for a hen or rooster) so not all recipes are adapted.

[@TheGheseEffect]

Stephen, can you please point me to a resource that has food portioning guides for food like poultry, beef, owful, veggies, etc? I feel like you had a video on this already but I can not find it Stephen help!!!

[@visalakshmiray4408]

what is the stock made of? @French Cooking Academy

[@GrizzAxxemann]

How did those left over pin feathers taste on the skin?

[@musicfeedsthesoultg5318]

What is that peeling technique called again? I know how to do it but never knew it had a name lol.

[@Anglianpheuksudbury]

Looks fantastic as usual, I’m going to try this with partridge , do you think it will work?

[@aidanclarke6106]

Yes this recipe works well with quails, partridges, pigeons

[@aidanclarke6106]

Lisa Renée de Ville - Yes, they are delicious. BTW they are raised in farms, we don't shoot the flying rats you can find in towns 😋

[@stogies3]

@Lisa Renée de Ville squab

[@ronschlorff7089]

@@stogies3 a bit gamer than quail but good too. I've had wild Band-tailed Pigeon, a common forest bird in northern California!!

[@christophweiers3688]

„Chihuahua Chicken“ that‘s what I like to call them! I like to use a blowtorch on the skin of the quail before barding! It will burn all the quills and little feathers. I don‘t like to have a mouthfull of feathers while eating the delicious flesh! Otherwise a classic delicious French recepie! Thank you for the demonstration!

[@TartanJack]

Going to try this with Cornish game hens... easy to get frozen here in the US. So I'm confused.... are you in France? in Australia? da Bronx?

[@GrizzAxxemann]

French Expat living in Australia, but went back to France for a year and went on tour.

[@ronschlorff7089]

@@GrizzAxxemann True, but I've never once heard him say: "Crikey" or "G'day"!! ; )

[@Mrbigglesworth2]

At 12:50 there’s a gnat on his grapes 🤢 to the left.

[@hennayatsu6969]

Yes there is !

[@moniquem783]

I don’t see it. I went back to the time mentioned at least 5 or 6 times.

[@MindbodyMedic]

Know a guy who raises quail for hunting, I have the means to do so as well but its difficult to actually get selling to gamekeepers as they usually have long term arrangements/relationships set up already.

[@artboxfashion4042]

Are you familiar with duck au vin over a charcoal fire?

[@hennayatsu6969]

First cut, meat seems a bit pink.

[@幸せの花-m6b]

Can we use pigeons instead NB:yes, we eat pigeon in Egypt

[@aidanclarke6106]

Yes it is also delicious with pigeons.

[@rustydog1236]

Now just where in the h--- is anyone supposed to get quail?

[@ronschlorff7089]

@Lisa Renée de Ville Right, also some specialty markets but it would be a search in certain small towns, but use a small chicken, game hen!

[@a_martynovich]

Wow, your quail is incredibly fat. The quails which we get here are very slim, almost like diet food. I don't know if such kind of quail is good for roasting. What if I try this recipe with a duckling? Will it work?

[@TheGheseEffect]

Ah?

[@arielmiles8208]

Does Ralph have quail? Haha jk

[@moshewertz813]

Speak french

[@furiousstyles1778]

Weird. In a bad way.

[@klefdnb]

Very, very poor technique. You don't add the grapes to the pan, but what really saddened me is the quail going to the pan when the sauce is not done. 😢. He tried to baste the quail like turkey but it's not cooking juices. It's the cognac sauce 😭. Edit: wow the quail is extremely overcooked.