Pan-Roasted Stuffed Quail with Figs & Madeira

Pan-Roasted Stuffed Quail With Figs & Madeira


What You Need

4 semi-boneless quail
1 tablespoon olive oil
2 ounces diced pancetta
4 ounces diced mixed mushrooms, such as oyster, shiitake, and porcini
2 cups (3 ounces) chopped spinach
1 tablespoon chopped garlic
1 tablespoon chopped fresh rosemary
1 cup cooked rice
1 cup (4 ounces) grated gruyere
Coarse kosher salt and freshly cracked black pepper, to taste
4 tablespoons butter, divided
3 small shallots, sliced thick
6 fresh figs, halved
1/2 cup dry Madeira
Fresh parsley, for garnish

Servings: 2-4

1

Rinse quail, discard V-pin if included, and dry thoroughly. (If you have the time, chill quail uncovered on a baking sheet for 1-2 hours; this will dry the birds and yield a crisp, brown skin during cooking).

2

Preheat oven to 350˚F.

3

Combine olive oil and pancetta in a large skillet over medium heat and cook until fat begins to render, about 2 minutes. Add mushrooms, spinach, garlic, and rosemary and sauté until mushrooms are cooked and pancetta is crispy, about 5 minutes. Scrape into a mixing bowl and mix in cooked rice and gruyere. Taste and season with salt and pepper.

4

Season quail inside and out with salt and pepper. Fill each cavity with about one-quarter of the rice stuffing. Tie the legs together with butcher’s twine, or, use a paring knife to cut a small slit in one leg, then gently thread the other leg through.

5

Wipe the skillet clean and return to the stove over medium-high heat. Add 2 tablespoons butter to the hot skillet. When the foam subsides add quail, breast-side down. Gently tilt the skillet toward you and use a large spoon to baste the birds with hot butter as they sear (this will help prevent the butter from burning). After 3-5 minutes gently flip the quail, turn off the heat, and transfer skillet to preheated oven to cook for 8-10 minutes.

6

Remove skillet from oven and transfer quail to a plate to rest while you make the sauce.

7

Return skillet to the stove over medium heat. Add shallots and Madeira and cook until shallots soften and Madeira reduces by half, about 3-5 minutes. Add remaining 2 tablespoons butter. Gently stir in figs until warmed through and coated in sauce. Remove from heat and season with salt and pepper to taste.

8

Nestle among the figs and shallots in the skillet. Garnish with parsley and serve.

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