Deboned Quails with Breadcrumb and Walnut Stuffing
- 8 quails, wing and thigh bone on but otherwise deboned
- 300ml white wine
- 15ml butter
- 250g streaky bacon, finely chopped
- 1 onion, finely chopped
- 1 garlic clove, chopped
- 100g walnuts, finely chopped
- 1 handful of parsley, finely chopped
- 5 slices white bread, crumbed in food processor
- 100g butter
- Salt and freshly ground black pepper
- Olive oil
- 8 sprigs fresh thyme
- 16 fresh figs
- Micro herbs
Place the quails in a large dish. Cover with the wine and leave to marinate in the fridge overnight.
Preheat the oven to 180°C.
To make the stuffing, melt 15ml butter in a frying pan. Add the bacon and fry until crispy. Add the onion and garlic and sauté until onion is soft and translucent. Then add the walnuts, parsley, breadcrumbs and 100g of butter. Sauté until the butter is melted. Season to taste and let cool.
Take the quails out of the wine and pat dry with a kitchen towel. Spoon the stuffing into the quails and tie the legs together.
Add a little olive oil into a roasting dish. Arrange the quails in the roaster and place a sprig of thyme on top of each quail. Drizzle a little olive oil on top and cook in a preheated oven for 1 ½ hours. Serve with fresh figs and sprinkle with micro herbs.