Pan-Roasted Stuffed Quail with Figs and Madeira
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Recipe Notes
This Pan-Roasted Stuffed Quail with Figs and Madeira recipe is perfect for a cozy Sunday or a festive dinner, these golden quails are stuffed with savory pancetta, mushrooms, and melty Gruyère. Pan-roasted with sweet figs and buttery Madeira sauce, this dish is wonderfully rich and simple to serve. Just bring the skillet to the table with some crusty bread to enjoy every last drop. It is a hearty, elegant meal that feels like a warm hug for your family and guests.
Ingredients
• 4 semi-boneless quail
• 1 tablespoon olive oil
• 2 ounces diced pancetta
• 4 ounces diced mixed mushrooms, such as oyster, shiitake, and porcini
• 2 cups (about 3 ounces) chopped spinach
• 1 tablespoon chopped garlic
• 1 tablespoon chopped fresh rosemary
• 1 cup cooked rice
• 1 cup (4 ounces) grated Gruyère
• Coarse kosher salt and freshly cracked black pepper, to taste
• 4 tablespoons butter, divided
• 3 small shallots, thickly sliced
• 6 fresh figs, halved
• 1/2 cup dry Madeira
• Fresh parsley, for garnish
Instructions
• Rinse the quail, discard any V-pin if included, and dry thoroughly. For extra-crispy skin, chill the quail uncovered on a baking sheet for 1–2 hours to help dry the skin.
• Preheat the oven to 350°F.
• In a large skillet over medium heat, combine the olive oil and pancetta and cook until the fat begins to render, about 2 minutes. Add the mushrooms, spinach, garlic, and rosemary and sauté until the mushrooms are cooked and the pancetta is crispy, about 5 minutes. Scrape the mixture into a bowl and stir in the cooked rice and Gruyère. Taste and season with salt and pepper.
• Season the quail inside and out with salt and pepper. Fill each cavity with about one-quarter of the rice stuffing. Tie the legs together with butcher’s twine, or use a paring knife to cut a small slit in one leg and gently thread the other leg through.
• Wipe the skillet clean and return it to the stove over medium-high heat. Add 2 tablespoons of butter. When the foam subsides, add the quail breast-side down. Gently tilt the skillet toward you and use a large spoon to baste the birds with the hot butter as they sear to help prevent the butter from burning. After 3–5 minutes, gently flip the quail, turn off the heat, and transfer the skillet to the preheated oven. Cook for 8–10 minutes.
• Remove the skillet from the oven and transfer the quail to a plate to rest while you make the sauce.
• Return the skillet to the stove over medium heat. Add the shallots and Madeira and cook until the shallots soften and the Madeira reduces by half, about 3–5 minutes. Add the remaining 2 tablespoons butter, then gently stir in the figs until warmed through and coated in the sauce. Season with salt and pepper to taste.
• Nestle the quail back into the skillet among the figs and shallots. Garnish with parsley and serve.