Pan Roasted Quail with Fresh Figs2017-11-10T15:18:17+00:00

Pan Roasted Quail with Fresh Figs

Presented by Moya

INGREDIENTS

  • 4 semi-boneless quail
  • 2 tsp. salt
  • 1 tsp. ground black pepper
  • 1/2 cup brown stock (homemade or commercially prepared, available at quality grocers)
  • 2 cups port wine
  • 2 T vegetable oil
  • 1 lb. fresh figs, cut in halves lengthwise
  • Brioche bread (optional)

DIRECTIONS

Preheat oven to 350°F. Season quails with salt and pepper. Heat oil in a medium-size oven-proof skillet until it begins to smoke. Carefully place the quails in the pan and brown them all around, about 3 minutes. Place the skillet in the oven and cook for about 6 minutes. Remove the skillet from the oven and discard the oil. Put the skillet on the cook-top over high heat and add the figs, port wine and brown stock. Reduce heat and simmer until liquid is reduced by half. Stir in butter to thicken the sauce. Place a quail in the center of each serving plate, surround with figs and pour sauce over top.

(Serves 4)

As seen in the 2014 Issue

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