Name: Roast Quail With Fresh Figs
Cook time: 1 3/4 hr
Total time: 2 hr
Yield: Makes 6 servings
Ingredients: 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 tablespoons chopped fresh tarragon; 1 tablespoon fig balsamic vinegar; 3/4 cup chopped walnuts (2 oz); 2/3 cup soft dried Mission figs (1/4 lb), stems discarded and figs finely chopped; 1 cup coarse fresh bread crumbs; 1/2 teaspoon salt; 1/4 teaspoon 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 teaspoon arrowroot or cornstarch; 2 tablespoons fig balsamic vinegar; 1 tablespoon chopped fresh tarragon; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 12 semiboneless quail; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 2 tablespoons unsalted butter; 2 tablespoons vegetable oil; kitchen string; wooden picks

Seasoned roast quail on a plate with glazed fresh figs.

Photo by MIKKEL VANG

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.

Recipe notes

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