GRILLED FREE-RANGE QUAIL WITH FRESH FIGS AND PORT DEMI-GLACE SAUCE

By akselden

Ingredients

• FOR SAUCE:
• 2 tablespoons butter, divided
• 1 tablespoon peeled and finely chopped fresh shallots
• 6-12 fresh figs, quartered
• 1/2 cup sweet port
• 1/2 cups veal stock (available frozen)
• FOR QUAIL:
• 3 tablespoons paprika
• 1 tablespoon each dried oregano, thyme and garlic powder
• 3/4 cup virgin olive oil
• 12 free-range quail, split and butterflied (request from butcher)
• 2-3 bunches red beets, boiled, peeled, julienne and tossed with butter
• 2 bunches broccoli, steamed until crisp-tender
• 6 servings prepared polenta, homemade or purchased cooked

Preparation

Step 1

For Sauce:
In saute pan over medium heat, melt 1 tablespoon butter and saute shallots until translucent. Add figs and cook gently for 1 minute. Add port and veal stock; simmer until sauce is thick enough to coat back of spoon. Remove from heat. Stir in remaining butter.

For Quail:
In large bowl, mix spices with oil until well blended. Toss quail in mixture until well coated, and let marinate for at least 30 minutes in refrigerator. Prepare vegetables and polenta. Transfer quail to heated, oiled grill and cook on each side for 2-3 minutes for rare; for more well-done, transfer to cooler part of grill for another 2-3 minutes per side.

TO SERVE:
Divide polenta among 6 plates and top each with 2 quail. Spoon sauce over quail. Divide figs, beets and broccoli among plates. Serve immediately.