Roasted quail with figs
Ingredients
- 4 quail (2 quail is a usual main-course portion)
- 2 tbsp dry marsala or port
- 3 tbsp extra virgin olive oil
- salt
- freshly ground pepper
- large sprig thyme
- 1 clove garlic, crushed
- 8 shallots
- 1 tbsp butter
- 2 fresh figs
- 1 tbsp white wine
- zest and juice of 1 orange
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