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Quail Saltimbocca Rolls & Fig Vincotto Glaze

  • prep time 0 min
  • total time 0 min
  • serves 4
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Quail Saltimbocca Rolls & Fig Vincotto Glaze

Recipe Courtesy Guy Rubino, Made to Order.

Christine Cushing Courtesy of:
Christine Cushing

Appetizer, New Year, Christmas, Fruit, Dinner


Directions for: Quail Saltimbocca Rolls & Fig Vincotto Glaze

Ingredients

Quail Saltimbocca Rolls

2 large jumbo quails, boneless

2 clove of Garlic, minced

2 Tbsp of rosemary, finely chopped (30 ml)

3 Tbsp extra virgin olive oil (45 ml)

200 grams Proscuitto di Parma or Duck cacciatore sausage (about 7 ounces)

4 large sage leaves

4 fresh figs

foie gras, optional

Fig Vincotto Glaze

8 dried figs

½ cup Marsala (125 ml)

½ cup Vincotto (125 ml)

1 tsp olive oil, for skillet (5 ml)

3 oz pancetta, coarsely chopped (85 grams)

1 cinnamon stick

3 shallots, peeled and minced

1 cup chicken stock (250 ml)

Directions

Quail Saltimbocca Rolls

1. With a meat tenderizer or meat pounder, gently pound the boneless quail to an even thickness.

2. Mix the garlic, olive oil and rosemary in a shallow bowl. Add the quail, season and set aside for 1 hour.

3. Lay two slices of prosciutto on top of an 11x 5-inch sheet of parchment paper. Place 1/2 of a quail on top of the prosciutto. Top with 2 large sage leaves, 2 slices of fresh figs, 1 ounce of foie gras (optional) and then 2 more slices of prosciutto. Roll up the quail, using the parchment paper to form a perfect roll. Continue process with the remaining quail.

4. Preheat oven to 350 degrees F.

5. Heat skillet over medium heat. Add rolls and brown on all sides, about 5 to 10 minutes. Transfer to oven and roast for 6 minutes. Cut the quail rolls in 2-inch portions. Serve with fig vincotto glaze.

Fig Vincotto Glaze

1. Add the dried figs, vincotto and Marsala to a small bowl. Let the mixture sit for 30 minutes.

2. Heat a skillet over medium heat. Add a touch of olive oil, the pancetta and shallots. Cook until shallots and pancetta soften and begin to caramelize, about 10 minutes. Increase heat to medium-high. Add the connamon stick, figs, marsala and vincotto mixture and the chicken stock. Reduce the liquid to 2/3's of the original volume. Serve with the Quail Saltimbocca Rolls.

See more: Appetizer, New Year, Christmas, Fruit, Dinner