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Quail with Fig and Balsamic Glaze

Yields4 ServingsPrep Time30 minsCook Time30 minsTotal Time1 hr

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.

Quail with Fig and Balsamic Glaze

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
1

  1. Prepare the Marinade:

    • In a mixing bowl, whisk together olive oil, thyme, rosemary, garlic, lemon juice, salt, and black pepper.

  2. 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
2

  1. Combine Ingredients:

    • In a small saucepan over medium heat, combine balsamic vinegar, fig jam, honey, mustard, and thyme.

  2. 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.

  3. 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
3

  1. Preheat the Grill or Skillet:

    • Preheat a grill or skillet over medium-high heat.

    • Lightly brush with olive oil.

  2. Sear the Quail:

    • Place the marinated quail skin-side down and cook for 5-6 minutes until the skin is crispy and golden.

  3. 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).

  4. Rest the Quail:

    • Transfer the quail to a plate and tent with foil.

    • Let rest for 5 minutes to retain juices.

Assemble and Serve
4

  1. Plate the Quail:

    • Arrange the quail halves on a serving platter.

  2. Drizzle with Glaze:

    • Drizzle additional fig and balsamic glaze over the quail.

  3. Garnish and Serve:

    • Garnish with fresh thyme sprigs, sliced figs, and a sprinkle of lemon zest for added brightness.

Serving and Presentation
5

  • 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
6

  • 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.

Nutrition Facts

4 servings

Serving size