Fig-and-Balsamic-Glazed Quail |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Call ahead to be sure your butcher has quail on hand. For a delicious alternative to quail, use Cornish hens and follow our directions under Try This Twist! below. Ingredients:
1 (11.5-oz.) jar fig preserves |
1/2 cup dry red wine |
3 tablespoons balsamic vinegar |
2 teaspoons country-style dijon mustard |
1/2 teaspoon coarsely ground pepper |
8 (3.5-oz.) semi-boneless quail |
kitchen string |
1 teaspoon kosher salt |
2 tablespoons dry red wine |
Directions:
1. Preheat oven to 450°. Bring first 5 ingredients to a boil in a small saucepan over medium-high heat; reduce heat to low, and simmer 8 to 10 minutes or until slightly thickened. Reserve half of fig mixture; cover and chill. Let remaining fig mixture stand at room temperature.
2. Tie ends of quail legs together with string.
3. Place quail on an aluminum foil-lined jelly-roll pan or in a shallow roasting pan, and sprinkle with salt.
4. Bake at 450° for 10 minutes. Brush quail generously with room-temperature fig mixture. Reduce oven temperature to 400°. Bake quail 30 minutes or until leg meat is no longer pink, basting with fig mixture every 10 minutes.
5. Place reserved chilled fig mixture in a small saucepan; stir in red wine, and cook over low heat, stirring often, 2 minutes or until thoroughly heated. Serve quail with sauce.
6. Note: To make ahead, prepare recipe as directed through Step 3. Cover and chill up to 8 hours. Let stand at room temperature 15 minutes before proceeding with Steps 4 and 5.
7. TRY THIS TWIST!
8. Fig-and-Balsamic Glazed Cornish Hens: Substitute 4 (1 1/4- to 1 1/2-lb.) Cornish hens for quail. Prepare Step 1 as directed; omit Step 2. Rinse hens with cold water, and pat dry. Place hens, breast sides down, on a cutting board. Cut hens through backbone using kitchen shears to make 2 halves. Proceed with recipe as directed in Steps 3 through 5, increasing second bake time (at 400°) to 45 minutes. Let stand 10 minutes before serving. Hands-on time: 20 min.; Total time: 1 hr., 40 min.
|
|