Quail With Figs
Ingredients
- 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
Instructions
- 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.