Difficulty:[usr 1]
Dress the poultry by cutting the legs before the joint and cutting the fins at the first joint. Personally, I cut the neck for the quails.
Cut raw in stab and incise the blanks up to the joint of the wing.
Cut raw in stab
Open the chest of poultry…and fold the fins inwards.
Turn the birds over and flatten them to give them the characteristic frog shape.
Pepper with Espelette pepper, sprinkle with dried tarragon.
Wet with white armagnac, add a glass of water,
Set the oven to 210°C, put the quails in the oven for about twenty minutes, turning them over and basting them during cooking, they must be golden brown.
