Fig-and-Balsamic-Glazed Quail

Name: Fig-and-Balsamic-Glazed Quail
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 8
Cuisine: Global
Ingredients: 3 Tbsps balsamic vinegar; 2 teaspoons country-style Dijon mustard; 118 milliliters dry red wine; 2 Tbsps dry red wine; 326 grams fig preserves; 1 teaspoons coarsely ground pepper; 1 teaspoon kosher salt; 99 grams semi-boneless quail; 8 servings Kitchen string

Fig-and-Balsamic-Glazed Quail is a gluten free and dairy free side dish. This recipe serves 8. This recipe covers 5% of your daily requirements of vitamins and minerals. One serving contains 176 calories, 4g of protein, and 2g of fat. Head to the store and pick up balsamic vinegar, coarsely ground pepper, kitchen string, and a few other things to make it today. From preparation to the plate, this recipe takes around 1 hour and 15 minutes.

Instructions

Preheat oven to 45

Equipment you will use

Oven

Bring first 5 ingredients to a boil in a small saucepan over medium-high heat; reduce heat to low, and simmer 8 to 10 minutes or until slightly thickened. Reserve half of fig mixture; cover and chill.

Ingredients you will need

Figs

Equipment you will use

Sauce Pan

Let remaining fig mixture stand at room temperature.

Ingredients you will need

Figs

Tie ends of quail legs together with string.

Ingredients you will need

Quail

Place quail on an aluminum foil-lined jelly-roll pan or in a shallow roasting pan, and sprinkle with salt.

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Jelly

Quail

Roll

Salt

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Aluminum Foil

Roasting Pan

Bake at 450 for 10 minutes.

Equipment you will use

Oven

Brush quail generously with room-temperature fig mixture. Reduce oven temperature to 40

Ingredients you will need

Quail

Figs

Equipment you will use

Oven

Bake quail 30 minutes or until leg meat is no longer pink, basting with fig mixture every 10 minutes.

Ingredients you will need

Quail

Meat

Figs

Equipment you will use

Oven

Place reserved chilled fig mixture in a small saucepan; stir in red wine, and cook over low heat, stirring often, 2 minutes or until thoroughly heated.

Ingredients you will need

Red Wine

Figs

Equipment you will use

Sauce Pan

Serve quail with sauce.

Ingredients you will need

Quail

Sauce

Note: To make ahead, prepare recipe as directed through Step Cover and chill up to 8 hours.

Let stand at room temperature 15 minutes before proceeding with Steps 4 and

TRY THIS TWIST!

Fig-and-Balsamic Glazed Cornish Hens: Substitute 4 (1 1/4- to 1 1/2-lb.) Cornish hens for quail. Prepare Step 1 as directed; omit Step Rinse hens with cold water, and pat dry.

Ingredients you will need

Quail

Water

Figs

Place hens, breast sides down, on a cutting board.

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Cutting Board

Cut hens through backbone using kitchen shears to make 2 halves. Proceed with recipe as directed in Steps 3 through 5, increasing second bake time (at 40

Equipment you will use

Oven

to 45 minutes.

Let stand 10 minutes before serving. Hands-on time: 20 min.; Total time: 1 hr., 40 min.