Roasted quail with figs

Name: Roasted quail with figs
Cook time: 1 h 30 min
Cuisine: Italian
Ingredients: 4 quail (2 quail is a usual main-course portion); 2 tbsp dry marsala or port; 3 tbsp extra virgin olive oil; salt; freshly ground pepper; large sprig thyme; 1 clove garlic, crushed; 8 shallots; 1 tbsp butter; 2 fresh figs; 1 tbsp white wine; zest and juice of 1 orange

Stephanie Alexander

October 19, 2011

Time:1-2 hours

Most Italians like their poultry pretty well cooked so would prefer quail braised on a bed of sauteed carrot, garlic and onion, moistened with a little broth or wine, or both, then covered and cooked in the oven for maybe as long as half an hour. Remove the birds to a warm plate and reduce the braising juices over high heat to a few spoonfuls of sticky juice. Spoon over the cooked quail and scatter with some toasted anchovy-flavoured breadcrumbs and serve with some slightly bitter braised vegetable as a contrast to the delicate flesh of the quail. Witlof would be my favourite, but it could be radicchio or leaf chicory.

Ingredients

4 quail (2 quail is a usual main-course portion)
2 tbsp dry marsala or port
3 tbsp extra virgin olive oil
salt
freshly ground pepper
large sprig thyme
1 clove garlic, crushed
8 shallots
1 tbsp butter
2 fresh figs
1 tbsp white wine
zest and juice of 1 orange

Method

Trim quail and remove wishbone as above. Rinse inside and out and pat really dry.
Combine marsala, olive oil, salt, pepper, thyme and garlic in a small bowl and add the quail, breast-side down, and leave for half an hour.
Meanwhile, put shallots in a pot of cold water and bring to the boil. Drain, cool under cold water and then peel. Set aside.
Heat oven to 220C.
Select a small ovenproof dish that will comfortably hold the quail and the figs. Rub dish with the butter.
Make cuts in the figs crosswise but only halfway so that with a gentle squeeze the figs will open out a bit. Mix the wine, zest and juice and drizzle over the figs. Settle them in the dish.
Scatter the quail trimmings in the dish and the peeled shallots then lift quail from marinade, drain and settle on top of the trimmings, breast-side down.
Roast for 10 minutes, then turn breast-side up and baste with the juices.
Roast a further 5-10 minutes, depending on how well-done you prefer your quail.
Remove quail, shallots and figs to a plate to keep warm. Deglaze the roasting juices with a few spoonfuls of water or stock and scrape to dislodge all the good bits. Boil until the juices are syrupy then strain and serve spooned over the quail.

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