Quail Saltimbocca Rolls & Fig Vincotto Glaze

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

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

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.

Preheat oven to 350 degrees F.

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.

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

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.