Quail Saltimbocca Rolls & Fig Vincotto Glaze
- prep time 0 min
- total time 0 min
- serves 4
2 large jumbo quails, boneless
2 cloves of Garlic, minced
2 tablespoons of rosemary, finely chopped (30 ml)
3 tablespoons 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, optionalFig Vincotto Glaze
8 dried figs
½ cup Marsala (125 ml)
½ cup Vincotto (125 ml)
1 teaspoon olive oil, for skillet (5 ml)
3 ounces pancetta, coarsely chopped (85 grams)
1 cinnamon stick
3 shallots, peeled and minced
1 cup chicken stock (250 ml)
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.