Quail with figs & walnut sauce


Time to read 2 min

Quail with figs and walnut
Quail with Walnuts and Figs

Prep time

Overnight for Marinade

Cook time

45 min


6 pers




  • 2 bay leaves
  • 4 thyme sprigs, leaves picked
  • finely grated zest ½ small lemon
  • 4 TBSP brandy
  • 2/3 cup extra virgin olive oil
  • 12 quails
  • 4 T butter, cut into 12 small pieces
  • 1-1/2 cups dry vermouth
  • 9 figs, stems snipped off and halved lengthways
  • 2 tbsp. honey
  • 1½ tbsp. balsamic vinegar
  • 2 cup chicken stock

    For the walnut sauce
  • 3 large garlic cloves
  • 2/3 cup walnuts
  • 2/3 cup walnut oil
  • 1 tbsp. finely chopped flat-leaf parsley


Step 1

To make a marinade, mix the herbs, lemon zest, brandy, seasoning, and 6 tbsp olive oil in a large dish. Season the birds and spoon some marinade into the cavities. Roll them in the rest of the marinade, then cover and chill overnight.

Step 2

For the walnut sauce, whizz the garlic and walnuts with a bit of salt in a small food processor until finely chopped. Add the oil in a thin stream, as though you’re making mayonnaise. Stir in 2 tbsp. warm water. Season with pepper, add the parsley, and set aside.

Step 3

Heat oven to 350F. To cook the quail, wipe any herbs from the breast area. Heat 3 tbsp. olive oil in a large frying pan and, when hot, quickly brown the birds all over, in batches, coloring but not cooking the meat.

Step 4

Put a piece of butter inside each bird into a roasting tin. Roast in the oven for 15-20 mins, depending on whether you like the meat to be a little pink, adding a quarter of the vermouth after 10 mins. Put the figs in a small gratin dish in a single layer. Drizzle with honey and balsamic, then season. Roast for 20 mins, alongside the quail, basting during cooking. The figs should be dark and tender but holding their shape. Cover to keep warm and set aside.

Step 5

Put the quail on a warm platter and cover it. Put the roasting tin on the hob over high heat. the rest of the vermouth, bring to a boil, and bubble until there’s 2/3 cups left. Add the Add stock and boil until you have a slightly syrupy sauce, enough for 2 tbsp per serving of quail. Put two birds on each plate and spoon over the reduced sauce. Serve with three fig halves each and the walnut sauce.

Introducing our exquisite Quail with Figs and Walnut Sauce recipe, straight from the heart of our homestead. At our farm, we take pride in raising our own quail, ensuring they lead happy and healthy lives. This commitment to quality reflects in every bite of this delightful dish.

Nestled in the serene surroundings of our homestead, our quail are raised with care and attention, allowing them to develop rich flavors that elevate the dining experience. Now, let's talk about the star of the show – our Quail with Figs and Walnut Sauce.

This recipe is a harmonious blend of tender quail meat, succulent figs, and a luscious walnut sauce that brings a symphony of tastes to your palate. The figs add a natural sweetness, perfectly complementing the earthy richness of the walnut sauce.

As you embark on preparing this dish, envision the picturesque landscape of our homestead, where each ingredient is chosen with dedication and respect for the land. We invite you to savor the essence of our farm-to-table philosophy, embodied in every mouthwatering bite of our Quail with Figs and Walnut Sauce. Welcome to a culinary journey inspired by the bounty of our homestead!

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