Here is a simple recipe for one amazing sauce. Terrific on quail, peasant, duck or and old shoe!! Stuff is delightful.
Black Mission Figs were brought by monks in the late 1700’s to Sand diego. The are in season from late June thru September. There is nothing quite like the sweet flavor, texture and taste of figs. They are also super healthy too. The health benefits are myriad. Fig jam is one other intense way to enjoy them. A piece of soft St Andre triple creme with a spoonful of fig jam is pretty much heavenly in my book!
Created By: Chef Keith Snow
- 2 tbs extra virgin olive oil
- 1 large shallot, finely minced
- 1 garlic clove, finely minced
- 6 fresh black mission figs, stemmed, cut in half
- 2 tbs aged Balsamic vinegar
- 1 tsp coconut palm sugar (available in any megamart these days)
- ¼ cup good chicken stock
- 1 tsp lemon juice
- kosher salt and black pepper to taste
- 4 room temp butchered quail ready for cooking
- touch os salt and pepper
- 1 tbs olive oil
- In a small sauce pot over medium heat add olive oil, shallot and garlic, sweat for 10 minutes
- Add figs, smash into the pan using a wooden spoon, continue cooking for 4-5 minutes
- Add Balsamic vinegar, cook for an addition 2 minutes to reduce vinegar a bit
- Add chicken stock, fresh sage leaves and lemon juice, cook for 15 minutes uncovered
- Adjust seasoning with salt and pepper to taste
- Process sauce in a Vitamix or any blender until smooth.
- Make Quail
- preheat oven to 375
- toss quail in seasoning and oil, place in oven and roast until done, 15-20 minutes..juices should run clear when pierced with knife at leg joint
- When quail is cooked plate it up and garnish with the fig sauce
- LIVE LARGE!