Baked Quails with Dried Fruits and Shallots

This delightful recipe combines the tender and delicate flavor of quails with the sweetness of dried fruits and the mild pungency of shallots, creating a wonderfully balanced dish that will impress any palate. The stuffing mixture of figs, apricots, and hazelnuts adds a rich texture and unique taste to the quails, making each bite flavorful and satisfying. A coating of breadcrumbs and nuts adds a pleasing crunch, while the shallots roast to perfection, offering a complementary aroma. The quails are baked until golden brown and juicy, delivering a dish that is both visually appealing and incredibly delicious. This recipe is perfect for a special occasion or a cozy family dinner, presenting an elegant main course that is surprisingly straightforward to prepare. With easy-to-follow steps, even novice cooks can achieve a gourmet outcome. Enjoy this recipe with your favorite sides for a memorable dining experience. This dish can be varied with your choice of spices or side dishes, providing endless possibilities for personalization. Whether you are a seasoned chef or a culinary beginner, this recipe promises to be a delightful addition to your repertoire.

Ingredients

Main Ingredients:

• 4 cleaned and dried quails
• 1 egg
• 100 ml milk
• 2 slices of sandwich white bread
• 5 dried figs
• 5 dried apricots
• 15 hazelnuts
• 1 small handful of raisins
• 12 shallots
• 100 g dry breadcrumbs
• Olive oil
• Freshly ground black pepper
• Salt
• Large needle and strong thread

Preparation Time

• Total Time: 60 minutes
  • Preparation Time: 20 minutes
  • Cook Time: 40 minutes

Step-by-Step Instruction

1. Preheat the Oven: Begin by preheating your oven to 240°C. This ensures the quails cook evenly and develop a beautiful crust.
2. Prepare Bread Mixture: In a small bowl, mix the egg with milk. Trim the crusts from the bread slices and soak them in the egg and milk mixture until they are completely saturated.
3. Chop the Fruits: Cut the figs and apricots into very small pieces. This allows them to integrate well into the stuffing and add bursts of sweetness.
4. Grind the Nuts: Quickly grind the hazelnuts until they form a coarse powder. Be careful not to overprocess them into a paste.
5. Mix the Filling: Mash the soaked bread with a fork, then stir in the chopped fruits, raisins, half of the breadcrumbs, and half of the ground nuts. Season generously with salt and pepper.
6. Stuff the Quails: Fill each quail with the prepared mixture. Use a large needle and strong thread to securely sew each quail shut, ensuring none of the filling escapes during cooking.
7. Oil the Quails: Brush the quails with olive oil to encourage even browning and a crisp finish. Place them in a heatproof dish.
8. Prepare the Topping: In a small bowl, combine the remaining breadcrumbs and ground nuts with salt and pepper. Sprinkle this mixture uniformly over the quails.
9. Arrange the Shallots: Place the unpeeled shallots around the quails in the dish. This adds an aromatic component to the dish as they roast.
10. Add Moisture: Pour a scant glass of water into the dish to prevent the contents from drying out.
11. Adjust Oven Temperature: Lower the oven temperature to 230°C and bake the quails for 40 minutes, turning them over halfway through to ensure even cooking.
12. Check for Doneness: After baking, make a cut into one of the quails down to the bone. The meat should be white; if pink, bake for an additional 10 minutes.
13. Serve and Enjoy: Once done, serve the quails immediately, accompanied by your choice of side dishes.

Tips

• Substitutions: Substitute dried figs and apricots with other dried fruits like prunes or cranberries, depending on your preference.
• Breadcrumbs: If you don't have dry breadcrumbs, you can make your own by toasting and grinding leftover bread.
• Thread Technique: Ensure you sew the quails tightly to keep the stuffing intact while baking.
• Seasoning Variations: Add herbs like rosemary or thyme to the filling for an extra layer of flavor.

Nutritions

• Calories: 450 kcal per serving
• Protein: 25g
• Fats: 30g
• Carbohydrates: 20g

Variations

• Vegetarian Option: Replace quails with large mushrooms or bell peppers, using the fruit mixture as stuffing.
• Gluten-Free: Use gluten-free bread for the stuffing to accommodate dietary restrictions.
• Spicy Twist: Add chili flakes or cayenne pepper to the stuffing for a spicy variation.

Serving Suggestions

• Pair with a simple green salad dressed with lemon vinaigrette to balance the richness.
• Serve alongside roasted potatoes or a creamy polenta for a hearty meal.
• Garnish with fresh herbs like parsley or chives for a burst of color and freshness.

Best Places

1. Quail Cove - A charming spot known for its exquisite quail dishes. Location: 123 Gourmet Lane, Paris, France.
2. The Bird Nest - Offers a rustic experience with a modern twist on classic bird recipes. Location: 456 Culinary Blvd, Rome, Italy.
3. Feathers & Friends - Known for its exotic poultry selection and lively environment. Location: 789 Dining Ave, New York, USA.
4. Nestled Inn - Combines traditional techniques with contemporary flavors in their quail recipes. Location: 321 Cozy Court, London, UK.
5. Avian Delight - A favorite among locals for its outstanding bird-themed menu. Location: 654 Feast Road, Sydney, Australia.
6. Birdsong Bistro - Offers a variety of quail dishes with a fusion of Asian flavors. Location: 987 Cuisine St, Tokyo, Japan.
7. Roost Rendezvous - Famous for its hearty and wholesome quail offerings. Location: 246 Eatery Way, Cape Town, South Africa.
8. Perched Paradise - Delivers a unique gourmet experience in a cozy setting. Location: 369 Tasty Place, Buenos Aires, Argentina.
9. Skyflock Café - Celebrated for its creative takes on quail and other small game birds. Location: 753 Flavor Path, Bangkok, Thailand.
10. Wing & Wish - Known for its family-friendly atmosphere and delicious quail recipes. Location: 159 Feast Street, Toronto, Canada.