Deboned Quails with Breadcrumb and Walnut Stuffing

Deboned Quails with Breadcrumb and Walnut Stuffing
Main ingredients
  • Meat
Ingredients
Method

Ingredients

  • 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
To serve:16 fresh figs
  • Micro herbs

  • Method

  • 1
    Place the quails in a large dish. Cover with the wine and leave to marinate in the fridge overnight.
  • 2
    Preheat the oven to 180°C/160°C fan forced.
  • 3
    To make the stuffing, melt 15ml butter in a frying pan.
  • 4
    Add the bacon and fry until crispy. Add the onion and garlic and sauté until onion is soft and translucent.
  • 5
    Then add the walnuts, parsley, breadcrumbs and 100g of butter. Sauté until the butter is melted. Season to taste and let cool.
  • 6
    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.
  • 7
    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.
  • 8
    Drizzle a little olive oil on top and cook in a preheated oven for 1 ½ hours.
  • 9
    Serve with fresh figs and sprinkle with micro herbs.