Cookstr.com

Grilled Quail With Pickled Figs And Prosciutto

Updated February 23, 2016
(1 Votes)

0 Comments

This image courtesy of JosephDeLeo.cookstr.com

Grilled quail, succulent little devils that they are, are extremely versatile. This preparation features the quail with sweet-tart pickled figs and the contrasting flavor of salty prosciutto. If you make the figs ahead, refrigerate them in their poaching liquid and return them to room temperature before serving. You get a bonus with this recipe: The leftover fig-poaching syrup is delicious on grilled meats or even ice cream. Be sure to strain it before using. The figs are served at room temperature, but the quail should be hot, right off the grill.

Recommended Wine

The sweet-tart flavors of the pickled figs are challenging for wine. However, a fruity and spicy Gewürztraminer, Riesling, or Viognier would be nice with this.

Serves4

Cooking Methodgrilling

CostSplurge

Moderate

Total Timeunder 30 minutes

OccasionCooking for a date, Formal Dinner Party

Recipe Coursemain course

Dietary Considerationegg-free, gluten-free, lactose-free, peanut free, soy free

Equipmentgrill

Mealdinner

Taste and Textureherby, meaty, savory, smoky, spiced, sweet, tangy, tart

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
  • 1½ cups red wine vinegar
  • ½ 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

Instructions

Prepare a charcoal fire (using mesquite charcoal, if possible) or preheat the broiler. Brush the quail with the olive oil and season to taste with salt and pepper. Grill the quail, breast-side down, for 3 to 4 minutes. Turn and continue cooking until nicely browned, 4 minutes or so. Alternatively, put the quail, skin-side up, on a baking sheet and broil until crisp on the outside, 4 minutes or so. Turn and continue broiling for another 3 minutes or until done. The quail should be slightly pink and juicy inside. Don’t overcook.

Wrap each pickled fig with a slice of prosciutto and serve alongside the quail.

In a medium nonreactive pot, put the sugar, red wine vinegar, balsamic vinegar, cinnamon, cardamom, star anise, ginger, lemon, and peppercorns. Simmer, uncovered, for 10 minutes. Add the figs, cover, and continue simmering for 3 minutes. Remove from the heat and let the figs cool in the syrup. (The figs can be prepared to this point and stored in their syrup in the refrigerator for up to 2 weeks.) Using a slotted spoon, carefully remove the figs, reserving the poaching syrup for another use.

Reviews

Include a Photo Include a Photo

Click the button above or drag and drop images onto the button. You can upload two images.

Cancel Reply to Comment

Thanks for your comment. Don't forget to share!

Close

Report Inappropriate Comment

Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

Thank you for taking the time to improve the content on our site.

Sign In to Your Account

Close Window
Sign In with one of your Social Accounts
Facebook
Google
Twitter
OR
Sign In using Email and Password