Grilled Quail With Pickled Figs And Prosciutto Recipe

Name: Grilled Quail With Pickled Figs And Prosciutto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 partially boned quail, at least 5 ounces each; 2 tablespoons olive oil; Kosher or sea salt and freshly ground pepper; Pickled Figs (recipe follows); 12 thin slices prosciutto; 1 cup sugar; 1 1/2 cups red wine vinegar; 1/2 cup balsamic vinegar; One 3-inch cinnamon stick; 6 cardamom pods, slightly crushed; 2 star anise pods; 6 quarter-sized coins of fresh ginger; 4 slices lemon, seeded; 6 peppercorns; 12 firm fresh ripe figs, such as Black Mission

Servings: persons

8 partially boned quail, at least 5 ounces each
2 tablespoons olive oil
Kosher or sea salt and freshly ground pepper
Pickled Figs (recipe follows)
12 thin slices prosciutto
1 cup sugar
1 1/2 cups red wine vinegar
1/2 cup balsamic vinegar
One 3-inch cinnamon stick
6 cardamom pods, slightly crushed
2 star anise pods
6 quarter-sized coins of fresh ginger
4 slices lemon, seeded
6 peppercorns
12 firm fresh ripe figs, such as Black Mission

1
Prepare a charcoal fire (using mesquite charcoal, if possible) or preheat the broiler.
2
Brush the quail with the olive oil and season to taste with salt and pepper.
3
Grill the quail, breast-side down, for 3 to 4 minutes.
4
Turn and continue cooking until nicely browned, 4 minutes or so.
5
Alternatively, put the quail, skin-side up, on a baking sheet and broil until crisp on the outside, 4 minutes or so.
6
Turn and continue broiling for another 3 minutes or until done.
7
The quail should be slightly pink and juicy inside.
8
Dont overcook.
9
Wrap each pickled fig with a slice of prosciutto and serve alongside the quail.
10
In a medium nonreactive pot, put the sugar, red wine vinegar, balsamic vinegar, cinnamon, cardamom, star anise, ginger, lemon, and peppercorns.
11
Simmer, uncovered, for 10 minutes.
12
Add the figs, cover, and continue simmering for 3 minutes.
13
Remove from the heat and let the figs cool in the syrup.
14
(The figs can be prepared to this point and stored in their syrup in the refrigerator for up to 2 weeks.)
15
Using a slotted spoon, carefully remove the figs, reserving the poaching syrup for another use.

457

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 8 partially boned quail, at least 5 ounces each, 2 tablespoons olive oil, Kosher or sea salt and freshly ground pepper, Pickled Figs (recipe follows), and more.

Yes, Grilled Quail With Pickled Figs And Prosciutto falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Grilled Quail With Pickled Figs And Prosciutto

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