![Seasoned roast quail on a plate with glazed fresh figs.](https://assets.epicurious.com/photos/5fd2309dc0c5d93020f0c48f/1:1/w_2560%2Cc_limit/quail-with-fresh-figs-gourmet-recipe-121020.jpg)
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Active Time
1 3/4 hr
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总时间
2 hr
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.
Ingredients
Makes 6 servings
For stuffing
For figs and sauce
For quail
Special Equipment
Make stuffing:
Step 1
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:
Step 2
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:
Step 3
丢弃任何一次性金属串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.
Step 4
Put oven rack in middle position and preheat oven to 350°F.
Step 5
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.
Step 6
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.
Step 7
While quail roast, return sauce to a simmer, then add remaining 2 tablespoons butter, whisking until incorporated.
Step 8
Transfer quail and figs to a serving dish and pour any juices from baking pan into sauce. Serve quail with sauce.
Step 9
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.
Leave a Review
Reviews (9)
Back to Topexcellent results. easy to make.
Anonymous
12/30/2005
takes alot of time to get just right, but relitvly worth the effort. wife loved it though.
Anonymous
11/7/2005
Haven't made this but to the previous cook who queried where to get quail; D'Artagnon, a company in n.y., ships everywhere, and they also have lovely squab and duck breasts, if you like game birds.
hrhlynn
10/17/2005
this is a great recipe. i made grilled quail, skipped the stuffing, and served over polenta. excellent. for the sauce: skip the arrowroot - no need to thicken if you have a true demi glace or a gelatinous poultry stock. my sauce thickened quite well without any thickening agent. I also used more aromatics as the base for the sauce -- but use your own tastes. Overall - impressive and delicious. Try adding ruby port instead of marsala to the sauce...there is a lot of room to experiement with this recipe. It is only a template.
Anonymous
washington, dc.
9/15/2004
People, people: There are no eggs in THIS recipe. Read the intro carefully; it refers to the entree as part of an entire meal MENU published in the magazine. The eggs are obviously part of the appetizer from that menu; that's why they say to do the entree prep before starting the appetizer. The other dishes are not linked from this recipe.
katy56
NH
9/3/2004
Perhaps the mysterious "eggs" mentioned in the beginning of this recipe refer to quail's eggs?
jcklee
9/2/2004
I need a source for the quail. The recipe sounds wonderful and easy for company with the prep work done early.
apeters37
Maine
9/2/2004
In response to the query about the eggs, I think it refers to a first course of Scrambled eggs with carviar. I have not tried this, but if my second crop of fresh figs comes in I will attempt it.
Anonymous
Los Angeles
9/1/2004
What about the eggs mentioned in the title and preface note? As far as I understood the stuffing is stuffing for eggs? Whould be nice to get the correct version of this complicated entree.
Anonymous
9/1/2004