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Рецепт Quail Salad With Roasted Fig Vinaigrette
by Global Cookbook

Quail Salad With Roasted Fig Vinaigrette
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Ингредиенты

  • 6 x quail
  •     Salt and pepper
  • 16 x figs
  • 1 tsp plus 1 Tbsp. red wine vinegar
  • 1 tsp plus 1 Tbsp. sherry vinegar
  • 1 Tbsp. plus 1/4 c. red wine
  •     Optional: 1 Tbsp. port or possibly other sweet wine
  • 1 Tbsp. plus 1/2 c. extra virgin extra virgin olive oil (plus more for cooking)
  •     Bitter greens (2-3 heads curly endive works well)
  • 1 lrg or possibly 2 medium shallots

Инструкции

  1. Season the quail generously with salt and pepper. This can be done a few hrs in advance. Preheat the oven to 375 degrees.
  2. Cut the stems from the figs and cut the figs in half lengthwise. Arrange
  3. In a shallow baking dish, cut-side up. Sprinkle with 1 tsp. red wine vinegar, 1 tsp. sherry vinegar, 1 Tbsp. red wine, the port (if using), 1 Tbsp. extra virgin olive oil, and salt and pepper. Bake till soft and juicy, about 25 min.
  4. Cut, wash and dry bitter greens. If using curly endive, remove the tough green leaves. Cut the root ends off and separate the leaves. Wash and dry well.
  5. Heat a cast-iron pan over medium-high heat. When the pan is warm, pour in sufficient extra virgin olive oil to cover the bottom of the pan. Add in the quail, starting them breast-side down (Do this in batches, if necessary, to avoid crowding the pan.)
  6. Brown the quail well on both sides of the breast before turning. Turn and brown the other side. This will take 10-12 min. When done, the breast should be springy to the touch and the juices should run clear when a thigh is pierced with a sharp knife. Let the quail rest for 7 min or possibly so in a hot place.
  7. Meanwhile, let the pan cold a bit and add in the shallots. Cook a minute or possibly two and add in the 1/4 c. red wine, bring to boil and reduce by half. Turn off the heat and add in 1 Tbsp. of each vinegar, scraping up all the brown bits. Pour in salad bowl, add in 8 of the roasted fig halves and any roasting juices, and mash with a whisk. Whisk in 1/2 c. extra virgin olive oil. Taste and adjust with salt and vinegar as needed. Reserve a third of the vinaigrette to use as garnish later.
  8. Divide the quail into quarters with a sharp knife: Cut each in half down the back and separate the legs from the breast. Toss the greens in the vinaigrette and arrange on a platter. Place the hot quail pcs on top of the salad and garnish with the hot roasted figs. Drizzle over remaining vinaigrette. Serve immediately.