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Quail With Figs

Chef Hubert Sandot founded Martinique restaurant–named for his native island–some fifteen years ago. It has since been passed on to new owners twice, each of whom brought a new style to the restaurant. When Hubert was still around town, he cooked with very little in the way of dairy products. As a result, his food tended to be elemental and light. This dish is a great example of that. It cooks very quickly. It cooks very quickly. Outside of fig season, this works with apples or raisins (or both).

  • 4 Tbs. butter
  • 4 ripe, medium-size figs, chopped
  • 1 clove garlic, chopped
  • 4 quail, deboned except for legs and wings, butterflied
  • 1/2 tsp. salt
  • 1/4 tsp. ground black pepper
  • 1/4 cup Madiera or tawny port wine
  • Chopped parsley

1. Heat the butter in a skillet and saute the garlic and the figs for about a minute.

2. Season the quails with salt and pepper. Add them to the skillet and cook over medium-high heat for about three minutes on each side.

3. Remove the quail and keep warm on a serving plate. Add the wine to the skillet and bring to a boil. Nap the sauce over the quail and garnish with fresh chopped parsley. Salt and pepper can be added to taste.

Serves four

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