Roast Quail With Fresh Figs Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

PAN ROASTED QUAIL



Pan Roasted Quail image

These are not the recipes made on the show, but recipes that the instructor came up with using the mystery ingredients.

Provided by Food Network

Categories     main-dish

Time 25m

Yield 6 servings

Number Of Ingredients 31

6 shaved slices fresh truffle
6 medium sized shallots, peeled
6 whole quails
2 teaspoons kosher salt
1 teaspoon freshly ground pepper
2 tablespoons olive oil
Serving suggestion:
Toasted Quinoa with Prosciutto, recipe follows
Date and Fig Chutney, recipe follows
1 tablespoon unsalted butter
1 tablespoon olive oil
1/2 cup finely chopped white onion
1 shallot, finely chopped
1 clove garlic, finely chopped
1 cup quinoa, rinsed well, see Cook's Note*
1 teaspoon kosher salt
3 cups water
1/2 cup sliced prosciutto, julienned, see Cook's Note**
1 tablespoon chopped fresh thyme leaves
1 teaspoon lemon zest
3/4 cup apple cider
3/4 cup white wine vinegar
1/2 cup brown sugar
1 1/2 cups dried dates, chopped
1 Granny Smith apple, peeled, cored and cubed
3 cloves garlic, finely chopped
2 teaspoons grated fresh ginger
3 fresh figs, chopped
1 teaspoons paprika
1/2 teaspoon ground cardamom
1/2 teaspoon kosher salt

Steps:

  • Preheat the oven to 400 degrees F.
  • Place 1 truffle shaving and 1 shallot into the cavity of each quail. Season the quail with salt and pepper.
  • Heat the olive oil over high heat in a large heavy bottomed ovenproof skillet. Place the quail in the skillet breast side down and cook until the skin is golden brown in color. Turn the quail and cook for 3 more minutes. Place the skillet directly in the oven and roast for approximately 10 minutes. Let the quail rest for 5 minutes before serving.
  • Heat the butter and olive oil in a skillet over medium heat.
  • Add the onion, shallot and garlic and cook until translucent. Add the quinoa and toast until golden, stirring to brown evenly. Add the kosher salt. Add 1 cup of water and simmer the quinoa until all the water is absorbed. Add remaining 2 cups of water, 1 at a time, simmering until quinoa is tender.
  • Remove from the heat and stir in the prosciutto, thyme and lemon zest.
  • Yield: 6 servings
  • Preparation Time: 15 minutes
  • Cooking Time: 40 minutes
  • Place the cider, white wine vinegar and brown sugar together in a stainless steel pot.
  • Bring to a boil, stirring until the sugar has dissolved.
  • Reduce the heat to medium and add in the dried dates, Granny Smith apple, garlic and ginger. Cook for 15 minutes or until most of the liquid has been absorbed.
  • Stir in the fresh figs, paprika, cardamom and kosher salt. Cook for 5 minutes.
  • The chutney will keep for several weeks stored in the refrigerator in an airtight container.

QUEEN'S CHOICE QUAIL WITH FIG AND DATE SAUCE



Queen's Choice Quail with Fig and Date Sauce image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 3h55m

Yield 4 servings of 2 quail each

Number Of Ingredients 13

2 fresh limes
8 whole quail (these are normally between 4 and 8 ounces each)
Freshly ground black pepper
1 tablespoon olive oil
2 shallots, minced
1 cup dry red wine
8 fresh figs, chopped
8 dates, chopped
Salt and freshly ground black pepper
1/2 cup olive oil
2 tablespoons minced fresh rosemary leaves
2 tablespoons minced fresh thyme leaves
2 teaspoons salt

Steps:

  • Early in the day, place the limes in s small bowl and microwave them for about 3 minutes to release the essential oils. Set aside briefly until they are just cool enough to handle. Rinse the quail and dry with paper towels. Set the quail in a non-reactive bowl and squeeze the lime juice over, and then season generously with freshly ground black pepper. Let sit refrigerated for about 3 or 4 hours.
  • While the quail are marinating, make the sauce. Heat the olive oil over medium high heat in a medium saute pan and saute the shallots until translucent. Deglaze the pan with the red wine, and stir in figs and dates and let sauce reduce by half. Season, to taste, with salt and pepper as needed.
  • On the episode, the quail were roasted over a spit. If you have a rotisserie arrangement you can roast them that way. Otherwise, preheat oven to 375 degrees F. Combine olive oil with rosemary, thyme, and salt, and rub over surface of the quail. Roast until tender but still juicy, about 20 minutes. Remove and let rest. Serve with fig and date sauce.

ROAST QUAIL WITH FRESH FIGS



Roast Quail With Fresh Figs image

If you're making this entire menu, you'll want to brown the quail and figs before starting the eggs; then you can simply pop them in the oven when serving the first course.

Yield Makes 6 servings

Number Of Ingredients 29

1 medium onion, finely chopped
2 celery ribs, finely chopped
1 large garlic clove, finely chopped
1/2 stick (1/4 cup) unsalted butter
1/3 cup veal demi-glace
2 tablespoons chopped fresh tarragon
1 tablespoon fig balsamic vinegar
3/4 cup chopped walnuts (2 oz)
2/3 cup soft dried Mission figs (1/4 lb), stems discarded and figs finely chopped
1 cup coarse fresh bread crumbs
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 stick (1/4 cup) unsalted butter
1 pt fresh figs, stems discarded and figs halved lengthwise
1/4 cup finely chopped shallot
1/4 cup finely chopped celery
1 cup dry red wine
1 1/3 cups veal demi-glace
1 teaspoon arrowroot or cornstarch
2 tablespoons fig balsamic vinegar
1 tablespoon chopped fresh tarragon
1/2 teaspoon salt
1/4 teaspoon black pepper
12 semiboneless quail
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons unsalted butter
2 tablespoons vegetable oil
kitchen string; wooden picks

Steps:

  • Cook onion, celery, and garlic in butter in a 10-inch heavy skillet over moderate heat, stirring, until pale golden, about 10 minutes. Add demi-glace and boil, stirring occasionally, until most of liquid is evaporated, about 3 minutes. Stir in tarragon, vinegar, walnuts, dried figs, bread crumbs, salt, and pepper, then spread stuffing on a plate to cool.
  • Heat 2 tablespoons butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then brown figs, cut sides down, without stirring, about 3 minutes. Transfer figs to a bowl with a slotted spatula. Add shallot and celery to skillet and sauté, stirring, until golden, 3 to 5 minutes. Add wine and 8 to 10 browned fig halves (reserve remainder) and boil, stirring and mashing figs, until wine is reduced to a syrup, about 5 minutes. Stir in demi-glace and bring to a boil. Stir arrowroot into vinegar until dissolved, then add to skillet, whisking to incorporate. Boil sauce 2 minutes, then pour through a fine-mesh sieve into a 2-quart heavy saucepan, pressing on and then discarding solids. Stir in tarragon, salt, and pepper.
  • Discard any disposable metal skewers from cavity of each quail, then rinse quail inside and out and pat dry. Stuff 1 quail with a scant 1/4 cup stuffing, pressing and shaping it to fill out breast. Tie legs together with string and push legs up against body. Thread cavity closed with a wooden pick. Repeat with remaining quail.
  • Put oven rack in middle position and preheat oven to 350°F.
  • Sprinkle quail all over with salt and pepper. Heat 1 tablespoon each butter and oil in cleaned 10-inch heavy skillet over moderately high heat until foam subsides, then brown 6 quail on all sides, about 10 minutes total. Transfer with tongs to a large shallow baking pan. Wipe skillet clean and brown remaining 6 quail in same manner in remaining tablespoon each of butter and oil.
  • Remove strings and picks from all quail, then roast quail, breast sides up, until just cooked through (check inner thigh - meat will still be slightly pink), 10 to 15 minutes. Add reserved browned figs to pan for last 2 to 3 minutes of roasting.
  • While quail roast, return sauce to a simmer, then add remaining 2 tablespoons butter, whisking until incorporated.
  • Transfer quail and figs to a serving dish and pour any juices from baking pan into sauce. Serve quail with sauce.
  • Do Ahead: Stuffing can be made 1 day ahead and cooled completely, uncovered, then chilled, covered. Bring to room temperature before proceeding. Figs and sauce (without remaining 2 tablespoons butter) can be prepared 1 day ahead and cooled, uncovered, then chilled separately, covered. Bring sauce to a simmer before adding butter. Quail can be browned 1 hour before roasting. Keep quail, uncovered, at room temperature.

More about "roast quail with fresh figs recipes"

ROASTED QUAIL: SIMPLE CAST IRON ROASTED QUAILS RECIPE - BAKE IT …
Sep 1, 2022 Instructions. Preheat your oven to 400°F (205°C) and lightly grease your cast iron skillet or baking dish. Pat the quail dry and then brush with olive oil and season with poultry …
From bakeitwithlove.com


FRESH AND DELICIOUS QUAIL RECIPES - TO-TABLE
Preheat oven to 425 degrees. Melt butter in a saucepan over high heat, then cook until it turns nut-brown (2-4 minutes). Add garlic and herbs, transfer to a bowl and set aside. Wash quail …
From to-table.com


PAN-ROASTED STUFFED QUAIL WITH FIGS AND MADEIRA
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 …
From smithey.com


13 EASY QUAIL RECIPES YOU HAVE TO TRY - INSANELY GOOD
Jan 4, 2023 5. Butterflied Quail with an Orange, Cumin, and Brown Sugar Glaze. Between the gamey meat, citrus, and warm cumin, this recipe packs a punch of flavor that’s truly …
From insanelygoodrecipes.com


HAVING A SMALL THANKSGIVING? THIS QUICK-COOKING BIRD IS AN EASIER ...
Nov 15, 2024 Serious Eats / Vicky Wasik. Transfer quail to a plate or wire rack set over a rimmed baking sheet to rest. Add shallot and thyme to skillet and cook, stirring, until shallot is …
From seriouseats.com


RECIPE DETAIL PAGE | LCBO
Add the quail, necks and figs. Mix the honey and butter and pour over the quail. Scatter over the sage leaves, then roast for 40 to 45 minutes or until the juices from the quail run clear. 4. …
From lcbo.com


ROAST QUAIL WITH CARAMELISED FIG AND SHERRY STUFFING
May 4, 2010 Cook over medium heat until figs start to caramelise (1-2 minutes), deglaze pan with sherry, set aside. 4. Add remaining 120ml sherry to quail pan with caramelised fig pan …
From gourmettraveller.com.au


ROAST QUAIL WITH FRESH FIGS RECIPE - RECIPEOFHEALTH
Get full Roast Quail with Fresh Figs Recipe ingredients, how-to directions, calories and nutrition review. Rate this Roast Quail with Fresh Figs recipe with 1 medium onion, finely chopped, 2 …
From recipeofhealth.com


ROASTED QUAIL STUFFED WITH FIG & PROSCUITTO RECIPE - D'ARTAGNAN
Add reserved port with the fig and shallot and simmer until almost dry; cool livers and finely chop. In a medium bowl, combine chicken livers, port reduction, pork sausage meat and cinnamon …
From dartagnan.com


ROASTED QUAIL WITH FIGS - THE SYDNEY MORNING HERALD
Remove quail, shallots and figs to a plate to keep warm. Deglaze the roasting juices with a few spoonfuls of water or stock and scrape to dislodge all the good bits.
From smh.com.au


QUAIL STUFFED WITH FRESH FIGS AND PROSCIUTTO RECIPE
May 24, 2017 Preheat the oven to 475°. Wrap 16 of the figs with the 16 prosciutto strips. In a small bowl, mix 2 teaspoons of salt with 1 teaspoon of pepper and the cardamom. Season the …
From foodandwine.com


ROAST STUFFED QUAIL WITH GOAT CHEESE, FIGS, AND WALNUTS
Nov 13, 2019 Instructions. Preheat your oven to 500°F (or as high as it will go). Wash your quail and dry thoroughly inside and out! Mix the stuffing: Chop each fig into 8 small pieces. Combine …
From sugarwithspiceblog.com


PAN ROASTED QUAIL WITH FRESH FIGS - LEHIGH VALLEY GOOD …
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 …
From lehighvalleygoodtaste.com


ROAST QUAIL WITH FRESH FIGS RECIPE - YUMMLY
Roast Quail With Fresh Figs With Onion, Celery Ribs, Large Garlic Cloves, Unsalted Butter, Veal Demi-glace, Fresh Tarragon, Balsamic Vinegar, Chopped Walnuts, Dried Mission Figs, Fresh …
From yummly.co.uk


ROAST QUAIL RECIPE - HOW TO OVEN ROAST QUAIL | HANK SHAW
Apr 13, 2015 When the oven is hot, get a small roasting pan or cast-iron frying pan and set the quail in it. They will want to tip over, so steady them with cut pieces of the celery stick. Try to …
From honest-food.net


10 DELICIOUS QUAIL DISHES - FOOD & WINE
Dec 8, 2016 Keeping this in mind, quail is super easy to prepare and absolutely delicious. Our favorite quail dishes include Buttermilk-Marinated Quail with Herbed Raita and Blood Oranges, …
From foodandwine.com


ROAST QUAIL WITH ROSEMARY, THYME & GARLIC - TASTE.COM.AU
Jun 25, 2024 Step 5. Place the quail in a single layer in a large roasting pan. Roast in preheated oven for 35 minutes or until the juices are pale pink when a fine skewer is inserted into the …
From taste.com.au


Related Search