![Deboned Quails with Breadcrumb and Walnut Stuffing](/on/demandware.static/-/Sites-LCNZ-Library/default/dwfb7409c0/images/recipe/HD_PNG_LC_20200427_AU_RC_CI_r0000000000867_ENG.png)
Main INGREDIENTS
- Meat
Ingredients
Method
Ingredients
- 8 quails, wing and thigh bone on but otherwise deboned
- 300ml white wine
- 15ml butter
- 250g streaky bacon, finely chopped
- 1 onion, finely chopped
- 1 garlic clove, chopped
- 100g walnuts, finely chopped
- 1 handful of parsley, finely chopped
- 5 slices white bread, crumbed in food processor
- 100g butter
- Salt and freshly ground black pepper
- Olive oil
- 8 sprigs fresh thyme
To serve:16 fresh figs
- Micro herbs
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Method
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1Place the quails in a large dish. Cover with the wine and leave to marinate in the fridge overnight.
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2Preheat the oven to 180°C/160°C fan forced.
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3To make the stuffing, melt 15ml butter in a frying pan.
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4Add the bacon and fry until crispy. Add the onion and garlic and sauté until onion is soft and translucent.
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5Then add the walnuts, parsley, breadcrumbs and 100g of butter. Sauté until the butter is melted. Season to taste and let cool.
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6Take the quails out of the wine and pat dry with a kitchen towel. Spoon the stuffing into the quails and tie the legs together.
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7Add a little olive oil into a roasting dish. Arrange the quails in the roaster and place a sprig of thyme on top of each quail.
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8Drizzle a little olive oil on top and cook in a preheated oven for 1 ½ hours.
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9Serve with fresh figs and sprinkle with micro herbs.