Food Recipes Dinner Poultry Dishes Quail Stuffed with Fresh Figs and Prosciutto Be the first to rate & review! Daniel Boulud sometimes makes this signature dish with squab, with a cube of foie gras in the stuffing. Amazing Chicken Recipes By Daniel Boulud Daniel Boulud The French chef and restaurateur Daniel Boulud has restaurants in New York City, Boston, Washington, D.C., Palm Beach, Miami, Toronto, Montréal, London, Singapore, and Dubai. Daniel is mostly known for the eponymously named, two-Michelin-starred restaurant he owns on New York City's Upper East Side. Food & Wine's Editorial Guidelines Updated on May 24, 2017 Rate PRINT Share Trending Videos Photo: © James Baigrie Active Time: 35 mins Total Time: 45 mins Yield: 8 Ingredients 24 small, ripe Mission figs 2 ounces thinly sliced prosciutto, cut lengthwise into 16 strips Kosher salt and freshly ground pepper 1 teaspoon ground cardamom 16 partially boned quail 1/4 cup pure olive oil 1/2 cup dry white wine 2 tablespoons cold unsalted butter Directions Preheat the oven to 475°. Wrap 16 of the figs with the 16 prosciutto strips. In a small bowl, mix 2 teaspoons of salt with 1 teaspoon of pepper and the cardamom. Season the wrapped figs and the quail cavities with some of the spice mixture. Stuff each quail with a wrapped fig. Season the quail all over with the remaining spice mixture. In a large skillet, heat 2 tablespoons of the olive oil. Add 6 of the quail and cook over high heat until browned all over, about 4 minutes. Transfer the quail to a shallow roasting pan. Repeat with the remaining quail in 2 batches, using 1 tablespoon of the olive oil each time. Roast the quail on the top rack of the oven for 5 minutes. Add the remaining 8 figs to the pan and roast for 5 minutes longer, or until the quail are just cooked through and an instant-read thermometer inserted in a breast registers 130°. Transfer the quail and figs to a platter. Set the roasting pan over 2 burners on moderate heat. Add the wine and simmer, scraping the pan to loosen any browned bits; add any accumulated quail juices and simmer briefly. Remove the pan from the heat and whisk the butter into the sauce, 1 tablespoon at a time. Transfer the quail to plates and drizzle with the sauce. Garnish with the roasted figs and serve. Suggested Pairing A red with softer tannins and a nose with a hint of spice will highlight the cardamom in the quail. Try a Cabernet Sauvignon from Napa Valley. Originally appeared: September 2002 Rate It Print