Pan-Roasted Stuffed Quail with Figs and Madeira
Ingredients
Serves 2-4
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
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Instructions
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.
7
Nestle among the figs and shallots in the skillet. Garnish with parsley and serve.