Roast Quail with Fresh Figs Recipe

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Ingredients:

Serving

1 medium onion, finely chopped
2 celery ribs, finely chopped
1 large garlic clove, finely chopped
1/2 stick (1/4 cup) unsalted butter
1/3 cup veal demi-glace
2 tbsp chopped fresh tarragon
1 tbsp fig balsamic vinegar
3/4 cup chopped walnuts (2 oz)
2/3 cup soft dried mission figs (1/4 lb), stems discarded
1 cup coarse fresh bread crumbs
1/2 tsp salt
1/4 tsp black pepper
1/2 stick (1/4 cup) unsalted butter
1 pt fresh figs , stems discarded and figs halved lengthwise
1/4 cup finely chopped shallot
1/4 cup finely chopped celery
1 cup dry red wine
1 1/3 cups veal demi-glace
1 tsp arrowroot or cornstarch
2 tbsp fig balsamic vinegar
1 tbsp chopped fresh tarragon
1/2 tsp salt
1/4 tsp black pepper
12 semiboneless quail
1/2 tsp salt
1/4 tsp black pepper
2 tbsp unsalted butter
2 tbsp vegetable oil

Directions:

Make stuffing: Cook onion, celery, and garlic in butter in a 10-inch heavy skillet over moderate heat, stirring, until pale golden, about 10 minutes. Add demi-glace and boil, stirring occasionally, until most of liquid is evaporated, about 3 minutes. Stir in tarragon, vinegar, walnuts, dried figs, bread crumbs, salt, and pepper, then spread stuffing on a plate to cool.
Prepare figs and make sauce: Heat 2 tablespoons butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then brown figs, cut sides down, without stirring, about 3 minutes. Transfer figs to a bowl with a slotted spatula. Add shallot and celery to skillet and sauté, stirring, until golden, 3 to 5 minutes. Add wine and 8 to 10 browned fig halves (reserve remainder) and boil, stirring and mashing figs, until wine is reduced to a syrup, about 5 minutes. Stir in demi-glace and bring to a boil. Stir arrowroot into vinegar until dissolved, then add to skillet, whisking to incorporate. Boil sauce 2 minutes, then pour through a fine-mesh sieve into a 2-quart heavy saucepan, pressing on and then discarding solids. Stir in tarragon, salt, and pepper.
Prepare quail: Discard any disposable metal skewers from cavity of each quail, then rinse quail inside and out and pat dry. Stuff 1 quail with a scant 1/4 cup stuffing, pressing and shaping it to fill out breast. Tie legs together with string and push legs up against body. Thread cavity closed with a wooden pick. Repeat with remaining quail.
Put oven rack in middle position and preheat oven to 350°F.
Sprinkle quail all over with salt and pepper. Heat 1 tablespoon each butter and oil in cleaned 10-inch heavy skillet over moderately high heat until foam subsides, then brown 6 quail on all sides, about 10 minutes total. Transfer with tongs to a large shallow baking pan. Wipe skillet clean and brown remaining 6 quail in same manner in remaining tablespoon each of butter and oil.
Remove strings and picks from all quail, then roast quail, breast sides up, until just cooked through (check inner thigh meat will still be slightly pink), 10 to 15 minutes. Add reserved browned figs to pan for last 2 to 3 minutes of roasting.
While quail roast, return sauce to a simmer, then add remaining 2 tablespoons butter, whisking until incorporated.
Transfer quail and figs to a serving dish and pour any juices from baking pan into sauce. Serve quail with sauce.
Cooks' notes: Stuffing can be made 1 day ahead and cooled completely, uncovered, then chilled, covered. Bring to room temperature before proceeding. Figs and sauce (without remaining 2 tablespoons butter) can be prepared 1 day ahead and cooled, uncovered, then chilled separately, covered. Bring sauce to a simmer before adding butter. Quail can be browned 1 hour before roasting. Keep quail, uncovered, at room temperature.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	614.64 Kcal (2573 kJ)
Calories from fat	431.12 Kcal
		% Daily Value*
Total Fat	47.9g	74%
Cholesterol	91.52mg	31%
Sodium	840.62mg	35%
Potassium	314.44mg	7%
Total Carbs	37.25g	12%
Sugars	19.17g	77%
Dietary Fiber	7.08g	28%
Protein	11.28g	23%
Vitamin C	3.6mg	6%
Vitamin A	0.4mg	14%
Iron	2mg	11%
Calcium	117.9mg	12%

Amount Per 100 g
Calories	229.39 Kcal (960 kJ)
Calories from fat	160.9 Kcal
		% Daily Value*
Total Fat	17.88g	74%
Cholesterol	34.16mg	31%
Sodium	313.73mg	35%
Potassium	117.35mg	7%
Total Carbs	13.9g	12%
Sugars	7.15g	77%
Dietary Fiber	2.64g	28%
Protein	4.21g	23%
Vitamin C	1.3mg	6%
Vitamin A	0.2mg	14%
Iron	0.7mg	11%
Calcium	44mg	12%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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