Name: Quail with Fig and Balsamic Glaze
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4 servings
Ingredients: 4 Whole Quail (butterflied, backbone removed); 2 tbsp Olive Oil; 2 tbsp Fresh Thyme (chopped); 1 tbsp Fresh Rosemary (chopped); ½ tsp Salt; ½ tsp Black Pepper; 2 cloves Garlic (minced); 1 tbsp Lemon Juice; ½ cup Balsamic Vinegar; ¼ cup Fig Jam; 2 tbsp Honey; 1 tbsp Dijon Mustard; 1 tbsp Butter; ½ tsp Fresh Thyme; ¼ tsp Black Pepper

DifficultyBeginner

CategoryAppetizers, Game, Meat

Quail with Fig and Balsamic Glaze is a sophisticated dish that marries the tender, gamey flavor of quail with a rich, sweet, and tangy fig balsamic reduction. This appetizer is perfect for upscale dinners or holiday gatherings.

Yields4 Servings

Prep Time30 minsCook Time30 minsTotal Time1 hr

For the Quail

4 Whole Quail (butterflied, backbone removed)

2 tbsp Olive Oil

2 tbsp Fresh Thyme (chopped)

1 tbsp Fresh Rosemary (chopped)

½ tsp Salt

½ tsp Black Pepper

2 cloves Garlic (minced)

1 tbsp Lemon Juice

For the Fig and Balsamic Glaze

½ cup Balsamic Vinegar

¼ cup Fig Jam

2 tbsp Honey

1 tbsp Dijon Mustard

1 tbsp Butter

½ tsp Fresh Thyme

¼ tsp Black Pepper

Marinate the Quail

Prepare the Marinade:
- In a mixing bowl, whisk together olive oil, thyme, rosemary, garlic, lemon juice, salt, and black pepper.
Marinate the Quail:
- Rub the quail with the marinade, ensuring even coverage.
- Place in a shallow dish, cover, and refrigerate for 30 minutes to allow flavors to infuse.

Prepare the Fig and Balsamic Glaze

Combine Ingredients:
- In a small saucepan over medium heat, combine balsamic vinegar, fig jam, honey, mustard, and thyme.
Simmer the Glaze:
- Bring to a gentle simmer and cook for 10-12 minutes, stirring occasionally, until the mixture reduces by half and becomes syrupy.
Finish the Glaze:
- Remove from heat and whisk in butter for a rich, glossy finish.
- Set aside to cool slightly.

Sear and Cook the Quail

Preheat the Grill or Skillet:
- Preheat a grill or skillet over medium-high heat.
- Lightly brush with olive oil.
Sear the Quail:
- Place the marinated quail skin-side down and cook for 5-6 minutes until the skin is crispy and golden.
Flip and Cook:
- Flip the quail and brush with the balsamic glaze.
- Cook for another 4-5 minutes, basting occasionally, until the internal temperature reaches 165°F (74°C).
Rest the Quail:
- Transfer the quail to a plate and tent with foil.
- Let rest for 5 minutes to retain juices.

Assemble and Serve

Plate the Quail:
- Arrange the quail halves on a serving platter.
Drizzle with Glaze:
- Drizzle additional fig and balsamic glaze over the quail.
Garnish and Serve:
- Garnish with fresh thyme sprigs, sliced figs, and a sprinkle of lemon zest for added brightness.

Serving and Presentation

Serve the quail hot, drizzled with extra fig balsamic glaze and paired with a side of roasted root vegetables or creamy polenta.
Pair with a glass of Pinot Noir or Zinfandel to complement the rich, gamey flavors.

Tips and Variations

Herb Infused: Add fresh rosemary sprigs to the glaze while simmering for an earthy, aromatic touch.
Spicy Twist: Add 1/4 tsp cayenne pepper or chili flakes to the glaze for a subtle heat.
Orange Fig Glaze: Replace the lemon zest with orange zest for a citrusy, vibrant flavor.
Air Fryer Option: Air fry the quail at 375°F (190°C) for 10-12 minutes, basting halfway through.
Vegetarian Option: Substitute the quail with portobello mushrooms for a rich, meaty texture.

Ingredients