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.