The Unique Taste Sensation

For the Stuffing:

• ½ cup Chicken Broth
• ½ cup Fig Jam or Diced Dried Figs (6)
• 1 Tablespoon Butter
• ½ Cup Spanish Onion Minced
• 1 Stalk Celery Minced
• 1 Medium Carrot Minced
• 1 Medium Leek ( white only) Minced
• 2 cups Crumbled Cornbread
• 4 Teaspoons Butter
• ¼ cup Diced Bacon
• 1 Teaspoon Fresh Thyme Minced
• Salt and Pepper To Taste

For the Quail:

• 8 Boneless Quail Breast Rinsed and Patted Dry
• Salt and Pepper
• 2 Teaspoons Canola Oil
• 1 Tablespoon Butter

For the Vinaigrette:

• 2 Tablespoons Spanish Sherry Vinegar
• 1 Tablespoon Agave Nectar
• Salt and Pepper To Taste
• ¼ Cup Virgin Olive Oil
• 2 Bunches of Baby Frisee
• ¼ Cup Toasted Pumpkin Seeds

Prepare Stuffing:

In a sauce pan, bring the broth to a boil and set aside. In another sauce pan melt 1 Tablespoon of Butter add onions, carrots, celery, and leeks and sauté until tender and remove from heat.

In a large bowl combine cornbread, 4 teaspoons melted butter, fig jam, bacon, sautéed vegetables, minced thyme, and chicken broth. Toss together and season with Salt and Pepper and set aside.

Season the Fresh side of the boneless Quail with salt and pepper and fill them with the stuffing. Packing them loosely. Season the skin with salt and pepper. Bundle each breast into an oval shape and place close together and allow to rest for 1 hour in the refrigerator. Take from fridge and secure around each breast with a piece of twine and reserve.

Heat a Sautee pan with 2 teaspoons of canola oil with 1 tablespoon of butter. Add Quail and sear, turning to brown each breast about 3-4 minutes. Transfer to a baking dish and roast about 5-8 minutes about 145 degrees F and let rest.

For the Vinaigrette:

Whisk together in a chilled bowl: vinegar, agave nectar, and salt and pepper. Slowly whisk in olive oil, Toss with Frisee and Pumpkin Seeds

To Serve:

Remove the twine from the Quail and place on plates, serve the salad alongside the Quail and serve vinaigrette on the side if there is leftover.