Recipes for Stuffed Quail with Pea Purée, Thai Basil Oil • Grilled Quail with Blueberry Compote • Risotto Cakes with Quail Eggs
Having a Quail of a Time with Manchester Farms.
I used to be able to get quail at our local farmers market but the poultry farmer went on to new adventures. So, you can imagine how happy I was when a representative from Manchester Farms reached out to me and asked if I wanted to try their quail for a blog post. Knowing that they are the largest and oldest quail farm in the United States (since 1974), I said, “Yes, of course!”
Note: All my opinions and recipes are my own and, other than the receiving their products, I was not paid for this post.
The package I received from Manchester Farms included natural, semi-boneless quail, and lots of beautiful quail eggs — a favorite of mine. The quail come frozen and in perfect condition even during Tucson’s brutal summer; they are four to a package, and are ready for you to work your culinary magic. For those who haven’t worked with quail, “semi-boneless” means the leg/thigh combination and wings are still intact with their bones, but all the breastbones and backbones have been removed.
Manchester Farms offers: all-natural, antibiotic-free bone-in whole quail, semi-boneless quail, quail halves, quail breasts (I am planning to order these), quail legs, and quail wings — all of these are available either natural or marinated. Also, they have quail “knots,” which are boneless half quail, and they come natural or brined. And, perfect for your hors d’œuvres spread, are the bacon-wrapped quail breasts. Their quail eggs come in cartons of 15 (not a baker’s dozen but a covey’s dozen!), and they sent me a pair of quail scissors (a wonderful tool that I did not have).
Quail scissors, you ask? If you have ever tried to crack a raw quail egg, you already know why you need quail scissors. The internal membrane of a quail egg is very stubborn, and the curiously-shaped quail scissors cut off the top perfectly. I wouldn’t use them for hard-boiled eggs; the scissors are more for raw eggs, which helped me make perfect sunny side up eggs to top my risotto cakes. Quail eggs are wonderfully creamy and rich.
I created several new recipes using the quail and eggs, three of which I share below:
Stuffed Quail with Pea Purée, Thai Basil Oil — I used Thai flavors to create a beautiful entrée for special occasions: a stuffing of ground pork, shiitake mushrooms, ginger, and lime zest, in a soy, sesame, and lime-infused peanut butter purée finished with a Thai basil oil.
Grilled Quail with Blueberry Compote — a grilled dish that can be on the table in 20 minutes: simply grilled quail with salt and pepper served with a blueberry compote that has a zing — made with honey, balsamic vinegar, thyme, and chile pepper.
Risotto Cakes with Quail Eggs — a great recipe when you have leftover risotto. These are crispy risotto cakes topped with a sunny side up quail egg.
Coming soon, I’ll be sharing recipes for Doro Wot, a traditional Ethiopian chicken dish with eggs, and a version of my Mom’s Potato Salad, both with quail eggs.
The quality of both the quail and the eggs was outstanding. I chatted with Tucson chef Devon Sanner (Zio Peppe, the Lodge at Ventana Canyon), and he told me he, too, orders quail from Manchester Farms. That’s quite an endorsement coming from one of the finest chefs I know.
I’ll definitely be ordering more quail, and if you are a fan of quail, definitely check out all that Manchester Farms offers.
3cupsfresh or frozen peasif using frozen, thaw beforehand
1cupchicken broth
1 1/2teaspoonssoy sauce
1tablespoonlime juicezest it in advance for the stuffing
Stuffing
1/2poundground pork
4ouncesshiitakesstemmed and finely chopped
2tablespoonscoarsely grated ginger
2tablespoonschopped chives
finely grated zest of a lime
1/4teaspoonThai chile powder
salt
Quail
4semi-boneless quail
neutral oil
Instructions
Make the Thai Basil Oil
Purée the basil, oil, and salt, then filter through a fine-mesh sieve into a bowl or measuring cup with a spout, pressing on the solids to get as much flavor as possible into the oil. Discard solids and set oil aside.
Make the Pea Purée
Melt butter together with the sesame oil and add minced shallot; cook until the shallot is clear. Add the peas and broth, and cook until the peas are soft — about 5-7 minutes. Do not let them turn olive green. Purée and push the mixture through a fine-mesh sieve into the same pot. Add the soy sauce and lime juice and mix well. Keep warm while you make the quail.
Make the Stuffing and Finish the Quail
Preheat the oven to 350°F. Combine the stuffing ingredients seasoning well with salt, and stuff into the four quail, tying the legs with kitchen string, then cut the string ends short. Season on both sides with salt and pepper. Place an oven-proof skillet over medium-high heat and, when hot, add the neutral oil. Brown the quail well, starting breast side down, then flip and brown the other side. Transfer the skillet to the oven and roast for 10 minutes (internal temperature of 155°F). Remove quail from the skillet and set on paper towels to drain while you prepare the plates. Cut and remove the strings.
Divide warmed pea purée among four plates (about 1/2 cup per plate) and rotate plates to distribute the sauce. Carefully place a quail on each plate, then drizzle the Thai basil oil over the pea purée; top the quail with a sprig of Thai basil. Serve immediately.
Place berries in a medium saucepan and add honey, vinegar, chile powder, and dried thyme. Stir and place over medium heat. Bring to a boil and reduce heat to a gentle boil; cook for 10 minutes, or until thick and most of the berries have popped. Set aside; it will thicken as it cools.
Grill Quail and Finish
Pat the quail dry, and stuff each cavity with two sprigs thyme. (I wrap a pair of sprigs around my finger, then put the ring of thyme in the cavity.) Brush both sides of the quail with olive oil then season well with salt and pepper. Let sit at room temperature for 10-15 minutes.
Heat grill to high. When it is ready, reduce heat to medium and oil the grates. Place the quail, breast side down on direct heat for 3 minutes, then flip and cook 3 minutes longer, or until done.
Arrange them on a platter. Stir the compote, transfer to a serving bowl, and serve on the side with the quail.
Notes
Serves 4 as a main course, and 8 as a first course.
1/4cupgrated Parmigiano-Reggianoif risotto didn’t have cheese
salt and freshly ground black pepperto taste
panko or traditional dry breadcrumbsas needed
olive oilas needed
butteras needed
4quail eggs
lettuce greens for serving
extra virgin olive oil and vinegaroptional
Instructions
In a medium bowl combine the leftover risotto, chicken egg, and Parmigiano-Reggiano (if needed). Season with salt and pepper.
Place a thin, even layer of panko or traditional bread crumbs — about 9-inches square — on a piece of parchment paper. Place a 4-inch ring mold in one of the four corners of the crumbs and spoon a fourth of the risotto mix into the mold. Tamp it down so that it will hold together, and even out the top. Sprinkle the top with breadcrumbs and press to make them adhere. Gently remove the ring mold, and move it to another corner, and repeat with another fourth of the risotto. Make two more risotto cakes in the same fashion.
Heat a skim of olive oil in a 10- or 12-inch nonstick skillet over medium-high heat. Using a broad spatula, gently place all four risotto cakes in the skillet and cook until golden brown on the bottom (you can see browning on the edges) — about 5-6 minutes. If a cake breaks, you can gently but firmly reshape it. If they come out looking more like randomly-shaped patties, don’t worry; they will still taste great! When the bottoms are browned, gently turn them over and cook 5-6 minutes longer until the other side is golden brown.
While the second side is cooking, melt some butter in the bottom of a 9-inch nonstick skillet over medium heat. Break the quail eggs into the pan (it is best to use quail egg scissors) and let them cook sunny side up, until the whites are fully cooked and the yolk is somewhat firm. (Unlike chicken eggs, little white spots will not appear to let you know the yolk is done.) Season with salt and freshly ground black pepper.
Plate each rice cake on a bed of lettuce (season with oil and vinegar, if you like), and top with a sunny side up quail egg.
Wow!!! You’ve worked hard on this!!! I’ve used pheasant before and that’s small enough for me. I really admire your patience! Love the pea purée with the Thai basil and the grilled quail with the blueberry compote. Delicious and beautiful presentations. I cannot even imagine dealing with quail eggs! You deserve an award!
It was really fun for me, Mimi. I had so many wonderful quail to work with that and enjoyed trying different flavor combinations. The first time I ever made quail, when I was very young and just out of college, it was benefit for the children’s museum. I stuffed them with apricots and sausage, then roasted them. The theme was “Cinderella‘s Ball.“ I thought that the dish sounded rather medieval or Renaissance and would be perfect for the occasion. Those quail had bones… it would be much easier to make them with these semi boneless quail.
They all looks amazing. And so very elegant. I haven’t made quail in ages but it’s a fine bird for eating. I can see one of these—probably the quail with pea purée in my future. Perhaps after Labor Day. Hard to imagine a better way to celebrate the coming of the fall season.
Thank you so much, Frank!I used to make quilt quite frequently when we had a local rancher who had them at the farmers market. I’m glad to know about Manchester Farms so I can get some on a regular basis! I think you would really love the quail with the pea purée. The stuffing really adds to the whole dish and it’s a wonderful way to present quail.
How fabulous, what a great gift and delicious recipes! There’s a butcher in the Boqueria who sells very cheap quail, I often spatchcock them and put them in a marinade for barbecuing. I keep meaning to do a post on quail or partridge en escabeche.
It all looks scrumptious!!! One of my brothers is a quail hunter, so perhaps I’ll get the opportunity to try one of the quail recipes. All of the recipes sound very enticing — I think my favorite is the risotto cakes with the quail eggs. I agree with Mimi, you really outdid yourself! The presentations are worthy of a Michelin starred restaurant!
I had a lot of fun creating these recipes for the post, Barb. The risotto cakes were leftover risotto from my halibut and mango cream post! How wonderful that your brother hunts quail. I hope he gets you some so that you can use them in a recipe. If not, you can always get some from Manchester Farms!
I didn’t cook with quail for a long time, and seeing all these options definitely makes me want to!
Hard to choose between these tasty options, and with you promising the Doro wot next, it’ll be even harder! 🙂
I am so glad the different recipes appeal. I need to work on the Doro wot to make the photos a bit better, then I will post — it is a good cold weather recipe, as it is a very warming dish!
quail scissors sound so cute. I think i’ve only had quail once – at a Greek restaurant. sadly they were dreadful! i’ve had quail eggs and they were fine. The risotto cakes look wonderful!
cheers
sherry
Thank you for these several ways to use quails and their eggs! Here in Thailand quail eggs are very common, we can buy them raw or already boiled and peeled. Side walk vendors also sell the boiled eggs fried in wonton wrappers as a snack. Unfortunately, the «birds» aren’t slaughtered; they’re only kept for their eggs.
The egg opener looks interesting, I make do with a laser-cut knife with very fine serrations which works also fine.
If you still have some quail eggs please give my thai style fried egg salad a try: https://felix.kitchen/2014/06/04/spiegeleiersalat-2/
There you can also see the laser-cut knife I use.
I am sorry you cannot get quail in Thailand, Felix. Honestly, once the rancher left the market, it is the same here. Everyone raises them for the eggs, which I love as well – they are so creamy! I have plenty of eggs left and will look forward to trying your fried egg salad. If you read this, I ma having issues responding to your email (I loved the story about Marie Louise and you cooking together) and also making comments. Maybe they are getting through but I am warned they are not. The joys of the internet!
It was so fun to open this post to find all of these incredible recipes – all so different! I can only imagine how fun it must have been for you to open the box they sent you. Like Christmas! Everything you made looks incredible and the recipes you shared are stunning. I’m especially drawn to the blueberry compote recipe, but the one with the Thai oil is a close second. You could certainly have a fine dining restaurant, David! The plates are spectacularly presented. 🙂 ~Valentina
You are so kind, Valentina. I have to admit the blueberry compote was inspired by an shared appetizer we had in Santa Fe — bruschetta with ricotta cheese and blueberry compote. The compote was ridiculously good and I immediately imagine all sorts of ways to use it, the grilled quail being the first. The part about the stuffed quail that I love so much is the stuffing itself — the shiitakes with the ginger and lime are a stellar match for ground pork. I think you should try that one, too! As for a fine dining restaurant — I will stick to cooking for Mark and our friends!
They are definitely worth trying, Jeff — the quail are quite meaty for little birds, and they are very rich… as are the eggs. There are a lot of health benefits to the eggs, too.
This quail spread looks incredibly elegant,like the kind of trio you’d expect at a fancy chef’s tasting menu, not a home kitchen. Looks like someone is having much fun in the kitchen and accidentally creating restaurant‑level dishes.
You know, Raymund, I think I was inspired by the dishes and platings at all the wonderful restaurants in Zürich. Thank you so much for your very kind compliments!
So many wonderful – actually, exquisite – recipes in one post, David! It’s hard to choose a favourite, but the stuffed quail with pea purée and Thai basil oil sounds particularly spectacular. Risotto cakes are intriguing, too.
angiesrecipes
August 15, 2026 at 5:18 amBought 4 quails and I quite enjoyed them simply roasted, and I need to try stuffing them next time. 🙂 Ain’t those eggs just amazing!!
David Scott Allen
August 15, 2026 at 1:12 pmIt’s really flavorful, Angie. I hope you can give it a try!
Mimi Rippee
August 15, 2026 at 5:25 amWow!!! You’ve worked hard on this!!! I’ve used pheasant before and that’s small enough for me. I really admire your patience! Love the pea purée with the Thai basil and the grilled quail with the blueberry compote. Delicious and beautiful presentations. I cannot even imagine dealing with quail eggs! You deserve an award!
David Scott Allen
August 15, 2026 at 1:11 pmIt was really fun for me, Mimi. I had so many wonderful quail to work with that and enjoyed trying different flavor combinations. The first time I ever made quail, when I was very young and just out of college, it was benefit for the children’s museum. I stuffed them with apricots and sausage, then roasted them. The theme was “Cinderella‘s Ball.“ I thought that the dish sounded rather medieval or Renaissance and would be perfect for the occasion. Those quail had bones… it would be much easier to make them with these semi boneless quail.
Frank | Memorie di Angelina
August 15, 2026 at 5:44 amThey all looks amazing. And so very elegant. I haven’t made quail in ages but it’s a fine bird for eating. I can see one of these—probably the quail with pea purée in my future. Perhaps after Labor Day. Hard to imagine a better way to celebrate the coming of the fall season.
David Scott Allen
August 15, 2026 at 1:08 pmThank you so much, Frank!I used to make quilt quite frequently when we had a local rancher who had them at the farmers market. I’m glad to know about Manchester Farms so I can get some on a regular basis! I think you would really love the quail with the pea purée. The stuffing really adds to the whole dish and it’s a wonderful way to present quail.
Mad Dog
August 15, 2026 at 6:35 amHow fabulous, what a great gift and delicious recipes! There’s a butcher in the Boqueria who sells very cheap quail, I often spatchcock them and put them in a marinade for barbecuing. I keep meaning to do a post on quail or partridge en escabeche.
David Scott Allen
August 15, 2026 at 1:07 pmThanks, Mad Dog — they are great on the grill, even with my simple marinade of olive oil, salt & pepper. Had fun creating the recipes for this post.
Barb
August 15, 2026 at 7:32 amIt all looks scrumptious!!! One of my brothers is a quail hunter, so perhaps I’ll get the opportunity to try one of the quail recipes. All of the recipes sound very enticing — I think my favorite is the risotto cakes with the quail eggs. I agree with Mimi, you really outdid yourself! The presentations are worthy of a Michelin starred restaurant!
David Scott Allen
August 15, 2026 at 1:05 pmI had a lot of fun creating these recipes for the post, Barb. The risotto cakes were leftover risotto from my halibut and mango cream post! How wonderful that your brother hunts quail. I hope he gets you some so that you can use them in a recipe. If not, you can always get some from Manchester Farms!
Inger
August 15, 2026 at 11:19 amI’ve had quail eggs and think they’re wonderful–and the bird looks good too. Even thought about raising quail though that would cut into my travel!
David Scott Allen
August 15, 2026 at 1:04 pmThey are so rich and creamy! Yes, I think Quail farming would get in the way of your travel travels, Inger.
Ronit Penso
August 16, 2026 at 10:32 amI didn’t cook with quail for a long time, and seeing all these options definitely makes me want to!
Hard to choose between these tasty options, and with you promising the Doro wot next, it’ll be even harder! 🙂
David Scott Allen
August 16, 2026 at 4:14 pmI am so glad the different recipes appeal. I need to work on the Doro wot to make the photos a bit better, then I will post — it is a good cold weather recipe, as it is a very warming dish!
Ronit Penso
August 16, 2026 at 4:46 pmI’ll wait patiently! I’ve tried, and even cooked quite a few Ethiopian dishes, and Doro Wot is a favorite. I’m sure it’ll be even better with quail. 🙂
David Scott Allen
August 16, 2026 at 10:03 pmOh — I should warn you that I made the Doro Wot with chicken along with quail eggs… but now I’m wondering what it would br like with quail!
Sherry M
August 16, 2026 at 9:16 pmquail scissors sound so cute. I think i’ve only had quail once – at a Greek restaurant. sadly they were dreadful! i’ve had quail eggs and they were fine. The risotto cakes look wonderful!
cheers
sherry
David Scott Allen
August 16, 2026 at 10:00 pmSorry you didn’t like the quail — I assure you mine weren’t dreadful!
FEL!X
August 17, 2026 at 6:18 pmThank you for these several ways to use quails and their eggs! Here in Thailand quail eggs are very common, we can buy them raw or already boiled and peeled. Side walk vendors also sell the boiled eggs fried in wonton wrappers as a snack. Unfortunately, the «birds» aren’t slaughtered; they’re only kept for their eggs.
The egg opener looks interesting, I make do with a laser-cut knife with very fine serrations which works also fine.
If you still have some quail eggs please give my thai style fried egg salad a try:
https://felix.kitchen/2014/06/04/spiegeleiersalat-2/
There you can also see the laser-cut knife I use.
David Scott Allen
August 18, 2026 at 4:21 pmI am sorry you cannot get quail in Thailand, Felix. Honestly, once the rancher left the market, it is the same here. Everyone raises them for the eggs, which I love as well – they are so creamy! I have plenty of eggs left and will look forward to trying your fried egg salad. If you read this, I ma having issues responding to your email (I loved the story about Marie Louise and you cooking together) and also making comments. Maybe they are getting through but I am warned they are not. The joys of the internet!
Valentina
August 17, 2026 at 9:48 pmIt was so fun to open this post to find all of these incredible recipes – all so different! I can only imagine how fun it must have been for you to open the box they sent you. Like Christmas! Everything you made looks incredible and the recipes you shared are stunning. I’m especially drawn to the blueberry compote recipe, but the one with the Thai oil is a close second. You could certainly have a fine dining restaurant, David! The plates are spectacularly presented. 🙂 ~Valentina
David Scott Allen
August 18, 2026 at 4:18 pmYou are so kind, Valentina. I have to admit the blueberry compote was inspired by an shared appetizer we had in Santa Fe — bruschetta with ricotta cheese and blueberry compote. The compote was ridiculously good and I immediately imagine all sorts of ways to use it, the grilled quail being the first. The part about the stuffed quail that I love so much is the stuffing itself — the shiitakes with the ginger and lime are a stellar match for ground pork. I think you should try that one, too! As for a fine dining restaurant — I will stick to cooking for Mark and our friends!
Jeff the Chef
August 19, 2026 at 7:34 pmWhat a nice package you received! I’ve never had quail or quail eggs!
David Scott Allen
August 21, 2026 at 8:17 amThey are definitely worth trying, Jeff — the quail are quite meaty for little birds, and they are very rich… as are the eggs. There are a lot of health benefits to the eggs, too.
Raymund
August 20, 2026 at 3:54 pmThis quail spread looks incredibly elegant,like the kind of trio you’d expect at a fancy chef’s tasting menu, not a home kitchen. Looks like someone is having much fun in the kitchen and accidentally creating restaurant‑level dishes.
David Scott Allen
August 21, 2026 at 8:18 amYou know, Raymund, I think I was inspired by the dishes and platings at all the wonderful restaurants in Zürich. Thank you so much for your very kind compliments!
Ben | Havocinthekitchen
August 30, 2026 at 5:14 pmSo many wonderful – actually, exquisite – recipes in one post, David! It’s hard to choose a favourite, but the stuffed quail with pea purée and Thai basil oil sounds particularly spectacular. Risotto cakes are intriguing, too.
David Scott Allen
September 2, 2026 at 10:15 amThanks, Ben — I had a lot of fun creating them. The stuffed quail was particularly amazing.