Quail with Fresh Figs Recipe | Mediterranean Style
To cook quail with figs ideally you should use the ripe purple fruit laden on the fig trees in the south of France in early autumn.
COOK'S TIP: Farmed quail are available all year and are an excellent buy.
1½tsp(7.5 ml) corn flour, mixed to a paste with 1 tbsp (15 ml) water
salt and ground black pepper
green salad to serve
Instructions
Season the quail inside and out. Put a fig quarter in the cavity of each quail and tie the legs with string.
Melt the butter in a deep frying pan or heavy flameproof casserole over a medium-high heat. Cook the quail for 5-6 minutes, turning to brown all sides evenly; cook in batches if necessary.
Add the sherry and boil for 1 minute, then add the stock, garlic, thyme and bay leaf. Bring to boil, reduce the heat and simmer gently, covered, for 20 minutes.
Add the remaining fig quarters and continue cooking for a further 5 minutes until the meat juices run clear when the thigh of a quail is pierced with a knife. Transfer the quail and figs to a warmed serving dish, cut off the trussing string and cover to keep warm.
Bring the cooking liquid to the boil, and then stir in the corn flour paste. Cook gently for 3 minutes, stirring frequently, until the liquid is thickened, then strain into a sauce boat. Serve the quail and figs with the sauce and a green salad.