Pan Roasted Quail

Ingredients

• 6 shaved slices fresh truffle
• 6 medium sized shallots, peeled
• 6 whole quails
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground pepper
• 2 tablespoons olive oil
• Serving suggestion:
• Toasted Quinoa with Prosciutto, recipe follows
• Date and Fig Chutney, recipe follows
• 1 tablespoon unsalted butter
• 1 tablespoon olive oil
• 1/2 cup finely chopped white onion
• 1 shallot, finely chopped
• 1 clove garlic, finely chopped
• 1 cup quinoa, rinsed well, see Cook's Note*
• 1 teaspoon kosher salt
• 3 cups water
• 1/2 cup sliced prosciutto, julienned, see Cook's Note**
• 1 tablespoon chopped fresh thyme leaves
• 1 teaspoon lemon zest
• 3/4 cup apple cider
• 3/4 cup white wine vinegar
• 1/2 cup brown sugar
• 1 1/2 cups dried dates, chopped
• 1 Granny Smith apple, peeled, cored and cubed
• 3 cloves garlic, finely chopped
• 2 teaspoons grated fresh ginger
• 3 fresh figs, chopped
• 1 teaspoons paprika
• 1/2 teaspoon ground cardamom
• 1/2 teaspoon kosher salt

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