Fig Stuffed Quail with Sherry Vinegar Pickled Beets and Apple Salad


*This recipe was created for 4 servings. To adjust the serving quantity, enter a new yield (4 to 1,000 servings) then click resize. As with any recipe, changing the quantity may affect flavor intensity. Please adjust ingredients according to your taste.

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IngredientsQuantities
Sherry Vinegar Pickled Beets
Baby red beets 1 bunch
Sherry vinegar 1/3 cup
Salt 1/2 tsp
Garlic cloves, cut in half 2
Sugar 2 tsp
Salt 1/2 tsp
Fig Stuffed Quail
Figs, small and ripe 4
Club House Greek Seasoning 1/2 tsp
Quail, partially boned 4
Olive oil 4 tbsp
Dry white wine 1/4 cup
Unsalted butter, cold 2 tbsp
Salt 1/2 tsp
Pepper 1/2 tsp
Apple Salad
Green apple 1
Arugula 2 cups
Purple basil 1 bunch
Olive oil 1/2 tsp

chef's tip

Chef Insider Tip: Partially Deboned Quail

Start by removing the neck of the quail with a paring knife followed by the wing tips and wishbone. Next, using the tip of the knife slice a small hole into either side of the wishbone. Remove the knife and place your forefinger onto the wishbone’s side and pull downward towards the cutting board to lightly pull the skin around the neck. Use a knife to then slice the cartilage at the shoulder joint. Push your thumbs down the breast bone and flip over to delicately move skin from the back bone. Set aside the bones, reserving them for stock and place your partially deboned quail on your sheet pan for cooking.

 

Instructions

This recipe was created for Club House for Chefs by: Ben Kiely, Chef Culinary Instructor of the Pacific Institute of Culinary Arts in Vancouver, BC.

For the Sherry Vinegar Pickled Beets: Place the beets in a saucepan, cover with water, add sherry wine vinegar and salt (½ tsp). Bring to a boil, reduce the heat and simmer until tender for about 30 to 45 minutes. Remove from the heat, add the garlic to the pot and set aside to cool. Remove the beets from the pot and without draining slip off the skins and cut in wedges. Combine the remaining vinegar and sugar. When the sugar has dissolved in the vinegar, stir in cooking liquid from the beets (1/4 cup). Toss liquid with the beets and garlic.

For the Fig Stuffed Quail: Preheat oven to 400 F. Season the quail cavities with salt, pepper and Club House Greek Seasoning. Stuff each quail with a fig. Season the quail all over with the remaining spice mixture, salt and pepper. In a large skillet, heat olive oil (2 tbsp) and add the quail. Cook over high heat for about 4 minutes or until browned. Transfer the quail to a shallow roasting pan. Roast the quail on the top rack of the oven for 5 minutes. Transfer the quail and figs to a platter. Set the roasting pan over moderate heat. Add the wine and simmer, scraping the pan to loosen any browned bits. Remove the pan from the heat and whisk the butter into the sauce (1 tbsp at a time). Transfer the quail to plates and drizzle with the sauce.

For the Apple Salad: Using a Japanese style mandolin, slice the apple almost to the core. Take a medium sized mixing bowl and add arugula, pickled beets, apples, basil and olive oil.

For Serving: Place the quail on a bed of apple salad.

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