ROAST QUAIL WITH FRESH FIGS
If you're making this entire menu, you'll want to brown the quail and figs before starting the eggs; then you can simply pop them in the oven when serving the first course.
Yield Makes 6 servings
Number Of Ingredients 29
Steps:
- 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.
- 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.
- 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.
- Do Ahead: 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.
QUAILS WITH FIGS & WALNUT SAUCE
This beautiful bird makes a nice change for Sunday lunch, it's complemented by the sweetness of figs and a nutty sauce
Provided by Diana Henry
Categories Dinner, Main course
Time 1h10m
Number Of Ingredients 16
Steps:
- To make a marinade, mix the herbs, lemon zest, brandy, seasoning and 6 tbsp olive oil in a large dish. Season the birds and spoon some marinade into the cavities. Roll them in the rest of the marinade, then cover and chill overnight.
- For the walnut sauce, whizz the garlic and walnuts together with a little salt in a small food processor until finely chopped. Add the oil in a thin stream, as though you're making a mayonnaise. Stir in 2 tbsp warm water. Season with pepper, add the parsley and set aside.
- Heat oven to 200C/180C fan/gas 6. To cook the quail, wipe any herbs from the breast area. Heat 3 tbsp olive oil in a large frying pan and, when really hot, quickly brown the birds all over, in batches, colouring but not cooking the meat.
- Put a piece of butter inside each bird and put them into a roasting tin. Roast in the oven for 15-20 mins, depending on whether you like the meat to be a little pink, adding a quarter of the vermouth after 10 mins. Put the figs in a small gratin dish in a single layer. Drizzle with the honey and balsamic, then season. Roast for 20 mins, alongside the quail, basting during cooking. The figs should be dark and tender but holding their shape. Cover to keep warm and set aside.
- Put the quail on a warm platter and cover. Put the roasting tin on the hob over a high heat. Add the rest of the vermouth, bring to the boil and bubble until there's 150ml left. Add the stock and boil until you have a slightly syrupy sauce, enough for 2 tbsp per serving of quail. Put two birds on each plate and spoon over the reduced sauce. Serve with three fig halves each and the walnut sauce.
Nutrition Facts : Calories 1097 calories, Fat 74 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 39 grams sugar, Fiber 7 grams fiber, Protein 50 grams protein, Sodium 0.8 milligram of sodium
QUAIL IN ROSE PETAL SAUCE
Steps:
- Heat the water to boiling.
- Meanwhile, melt the butter in large skillet, cook the garlic and aniseed for 5 minutes, and set aside.
- Put the rose petals and cactus fruit in a blender and puree until smooth and set aside.
- Cut an "x" over the flat ends of the chestnuts with a knife. Toast the chestnuts in a hot cast iron skillet for 5 minutes. When the shells open, add the chestnuts to the boiling water and cook for 15 minutes. Drain the chestnuts and allow them to cool. Peel the chestnuts, add them to the rose petal mixture, and puree while adding the remaining cup of water, slowly.
- Reheat the skillet with garlic butter mixture and add the rose petals puree. Simmer for 10 minutes then whisk in the honey, salt, and pepper.
- Push the sauce through a sieve, into a clean pan, pressing on the solids to extract the juice and some chestnut pulp. Keep the sauce warm.
- Preheat a grill or grill pan.
- Drizzle the quails with olive oil and season with salt. Grill the quails until they are medium rare, about 5 minutes per side. Serve with the Rose Petal Sauce.
QUEEN'S CHOICE QUAIL WITH FIG AND DATE SAUCE
Provided by Robert Irvine : Food Network
Categories main-dish
Time 3h55m
Yield 4 servings of 2 quail each
Number Of Ingredients 13
Steps:
- Early in the day, place the limes in s small bowl and microwave them for about 3 minutes to release the essential oils. Set aside briefly until they are just cool enough to handle. Rinse the quail and dry with paper towels. Set the quail in a non-reactive bowl and squeeze the lime juice over, and then season generously with freshly ground black pepper. Let sit refrigerated for about 3 or 4 hours.
- While the quail are marinating, make the sauce. Heat the olive oil over medium high heat in a medium saute pan and saute the shallots until translucent. Deglaze the pan with the red wine, and stir in figs and dates and let sauce reduce by half. Season, to taste, with salt and pepper as needed.
- On the episode, the quail were roasted over a spit. If you have a rotisserie arrangement you can roast them that way. Otherwise, preheat oven to 375 degrees F. Combine olive oil with rosemary, thyme, and salt, and rub over surface of the quail. Roast until tender but still juicy, about 20 minutes. Remove and let rest. Serve with fig and date sauce.
BABETTE'S CAILLES EN SARCOPHAGE
Provided by Molly O'Neill
Categories dinner, main course
Time 1h
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees. Cut 4 5-inch rounds from the pastry. Make a 3-inch circle in the center of each round, being careful not to cut to the bottom of the dough. Bake on a parchment-lined baking sheet for 22 minutes, or until puffed and golden. Carefully lift out the 3-inch round from the center to create a nest with a top. Set aside to cool.
- Raise the oven to 450 degrees. Season the inside of the quails with 1/2 teaspoon of salt and a few grinds of pepper. Lay 1 slice of foie gras in each quail cavity followed by 3 truffle slices and top with the remaining foie gras. Truss the quails. Season the outsides with 1/2 teaspoon of salt and a few grinds of pepper. Melt the butter in an ovenproof skillet over high heat. Sear the quails, 20 to 30 seconds per side. Place the pan in the oven and roast for 10 minutes. Turn the quails and roast for 5 minutes more. Remove and keep warm in a covered dish.
- Place the skillet over high heat on top of the stove. Pour in the wine and bring to a boil, scraping up any browned bits on the bottom of the pan with a wooden spoon. Simmer for 1 minute. Pour in the stock and demi-glace and simmer for 3 minutes. Stir in the figs and simmer for 1 minute. Stir in the 1/4- inch cubes of foie gras and simmer, stirring, for 1 to 2 minutes, until the sauce is reduced to 2/3 cup. Season with 1/4 teaspoon of salt and pepper to taste.
- To serve, put each quail in a pastry nest. Drizzle with sauce, top with the pastry round and surround with the figs.
PAN-ROASTED QUAIL WITH PORT SAUCE
Steps:
- Using a wire whisk, combine the marinade ingredients in a stainless steel bowl. Add the quail and rub thoroughly with the marinade, inside and out. (Don't be afraid to use your hands.) Cover the bowl and refrigerate for several hours or overnight.
- The Port Sauce accompaniment may be made while the quail is marinating. Combine the bones, vegetables, and seasonings in a roasting pan and roast in a 375°F oven for 2 hours, turning occasionally, until everything is well browned.
- Transfer the bones and vegetables to a heavy-bottomed stockpot and cover with the water. Bring to a boil, add the beef and veal stock or beef broth, lower the heat to a simmer, and cook 1 1/2 hours. Strain this rich stock into another saucepan, add the cup of port, and simmer again to reduce liquid to 1 1/2 cups. At this point the sauce may be cooled and refrigerated for up to two days. Rewarm the sauce during the quail's preparation and add the final enrichment of port and butter just prior to serving. This will both enhance the final flavor and give the sauce a silken sheen.
- To cook the quail, preheat the oven to 350°F. Heat 2 tablespoons of olive oil in a castiron or other heavy-bottomed, ovenproof skillet over medium heat. Drain the quail of excess marinade and pan roast, uncovered, until mahogany in color (about 3 minutes on each side). Place the ovenproof skillet and quail in the oven for 9 minutes. Serve immediately with the port sauce.
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FIG-AND-BALSAMIC-GLAZED QUAIL RECIPE | MYRECIPES
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- 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.
- Place quail on an aluminum foil-lined jelly-roll pan or in a shallow roasting pan, and sprinkle with salt.
- 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.
ROAST STUFFED QUAIL WITH GOAT CHEESE, FIGS, AND WALNUTS
From sugarwithspiceblog.com
5/5 (5)Category Main CourseCuisine AmericanTotal Time 30 mins
- Preheat your oven to 500°F (or as high as it will go). Wash your quail and dry thoroughly inside and out!
- Mix the stuffing: Chop each fig into 8 small pieces. Combine with the walnuts, 1 tsp of the thyme, and the honey. Crumble goat cheese over the top and stir to combine.
- Cover the quail with olive oil inside and out. Stuff each quail with the stuffing mixture. Sprinkle some salt and pepper and the last teaspoon of thyme over the top of each quail.
- Place the quail on a baking sheet separated by the stalks of celery to keep them from falling to the side.
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