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Ingredients
- 6 x quail
- Â Â Salt and pepper
- 16 x figs
- 1 tsp plus 1 Tbsp. red wine vinegar
- 1 tsp plus 1 Tbsp. sherry vinegar
- 1 Tbsp. plus 1/4 c. red wine
- Â Â Optional: 1 Tbsp. port or possibly other sweet wine
- 1 Tbsp. plus 1/2 c. extra virgin extra virgin olive oil (plus more for cooking)
- Â Â Bitter greens (2-3 heads curly endive works well)
- 1 lrg or possibly 2 medium shallots
Directions
- 1. Season the quail generously with salt and pepper. This can be done a few hrs in advance. Preheat the oven to 375 degrees.
- 2. Cut the stems from the figs and cut the figs in half lengthwise. Arrange
- In a shallow baking dish, cut-side up. Sprinkle with 1 tsp. red wine vinegar, 1 tsp. sherry vinegar, 1 Tbsp. red wine, the port (if using), 1 Tbsp. extra virgin olive oil, and salt and pepper. Bake till soft and juicy, about 25 min.
- 3. Cut, wash and dry bitter greens. If using curly endive, remove the tough green leaves. Cut the root ends off and separate the leaves. Wash and dry well.
- 4. Heat a cast-iron pan over medium-high heat. When the pan is warm, pour in sufficient extra virgin olive oil to cover the bottom of the pan. Add in the quail, starting them breast-side down (Do this in batches, if necessary, to avoid crowding the pan.)
- Brown the quail well on both sides of the breast before turning. Turn and brown the other side. This will take 10-12 min. When done, the breast should be springy to the touch and the juices should run clear when a thigh is pierced with a sharp knife. Let the quail rest for 7 min or possibly so in a hot place.
- 5. Meanwhile, let the pan cold a bit and add in the shallots. Cook a minute or possibly two and add in the 1/4 c. red wine, bring to boil and reduce by half. Turn off the heat and add in 1 Tbsp. of each vinegar, scraping up all the brown bits. Pour in salad bowl, add in 8 of the roasted fig halves and any roasting juices, and mash with a whisk. Whisk in 1/2 c. extra virgin olive oil. Taste and adjust with salt and vinegar as needed. Reserve a third of the vinaigrette to use as garnish later.
- 6. Divide the quail into quarters with a sharp knife: Cut each in half down the back and separate the legs from the breast. Toss the greens in the vinaigrette and arrange on a platter. Place the hot quail pcs on top of the salad and garnish with the hot roasted figs. Drizzle over remaining vinaigrette. Serve immediately.
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