Active Time

　　1 3/4 hr

　　Total Time

　　2 hr

　　If you're making this entire menu, you'll want to brown the quail and figs before starting the eggs; then you can simply pop them in the oven when serving the first course.

　　

Ingredients

Makes 6 servings

　　

For stuffing

1 medium onion, finely chopped

　　2 celery ribs, finely chopped

　　1 large garlic clove, finely chopped

　　1/2 stick (1/4 cup) unsalted butter

　　1/3 cup veal demi-glace

　　2 tablespoons chopped fresh tarragon

　　1 tablespoon fig balsamic vinegar

　　3/4 cup chopped walnuts (2 oz)

　　2/3 cup soft dried Mission figs (1/4 lb), stems discarded and figs finely chopped

　　1 cup coarse fresh bread crumbs

　　1/2 teaspoon salt

　　1/4 teaspoon black pepper

　　

For figs and sauce

1/2 stick (1/4 cup) unsalted butter

　　1 pt fresh figs, stems discarded and figs halved lengthwise

　　1/4 cup finely chopped shallot

　　1/4 cup finely chopped celery

　　1 cup dry red wine

　　1 1/3 cups veal demi-glace

　　1 teaspoon arrowroot or cornstarch

　　2 tablespoons fig balsamic vinegar

　　1 tablespoon chopped fresh tarragon

　　1/2 teaspoon salt

　　1/4 teaspoon black pepper

　　

For quail

12 semiboneless quail

　　1/2 teaspoon salt

　　1/4 teaspoon black pepper

　　2 tablespoons unsalted butter

　　2 tablespoons vegetable oil

　　

Special Equipment

kitchen string; wooden picks

　　

Make stuffing:

Step 1

Cook onion, celery, and garlic in butter in a 10-inch heavy skillet over moderate heat, stirring, until pale golden, about 10 minutes. Add demi-glace and boil, stirring occasionally, until most of liquid is evaporated, about 3 minutes. Stir in tarragon, vinegar, walnuts, dried figs, bread crumbs, salt, and pepper, then spread stuffing on a plate to cool.

　　

Prepare figs and make sauce:

Step 2

Heat 2 tablespoons butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then brown figs, cut sides down, without stirring, about 3 minutes. Transfer figs to a bowl with a slotted spatula. Add shallot and celery to skillet and sauté, stirring, until golden, 3 to 5 minutes. Add wine and 8 to 10 browned fig halves (reserve remainder) and boil, stirring and mashing figs, until wine is reduced to a syrup, about 5 minutes. Stir in demi-glace and bring to a boil. Stir arrowroot into vinegar until dissolved, then add to skillet, whisking to incorporate. Boil sauce 2 minutes, then pour through a fine-mesh sieve into a 2-quart heavy saucepan, pressing on and then discarding solids. Stir in tarragon, salt, and pepper.

　　

Prepare quail:

Step 3

Discard any disposable metal skewers from cavity of each quail, then rinse quail inside and out and pat dry. Stuff 1 quail with a scant 1/4 cup stuffing, pressing and shaping it to fill out breast. Tie legs together with string and push legs up against body. Thread cavity closed with a wooden pick. Repeat with remaining quail.

　　

Step 4

Put oven rack in middle position and preheat oven to 350°F.

　　

Step 5

Sprinkle quail all over with salt and pepper. Heat 1 tablespoon each butter and oil in cleaned 10-inch heavy skillet over moderately high heat until foam subsides, then brown 6 quail on all sides, about 10 minutes total. Transfer with tongs to a large shallow baking pan. Wipe skillet clean and brown remaining 6 quail in same manner in remaining tablespoon each of butter and oil.

　　

Step 6

Remove strings and picks from all quail, then roast quail, breast sides up, until just cooked through (check inner thigh — meat will still be slightly pink), 10 to 15 minutes. Add reserved browned figs to pan for last 2 to 3 minutes of roasting.

　　

Step 7

While quail roast, return sauce to a simmer, then add remaining 2 tablespoons butter, whisking until incorporated.

　　

Step 8

Transfer quail and figs to a serving dish and pour any juices from baking pan into sauce. Serve quail with sauce.

　　

Step 9

Do Ahead: Stuffing can be made 1 day ahead and cooled completely, uncovered, then chilled, covered. Bring to room temperature before proceeding. Figs and sauce (without remaining 2 tablespoons butter) can be prepared 1 day ahead and cooled, uncovered, then chilled separately, covered. Bring sauce to a simmer before adding butter. Quail can be browned 1 hour before roasting. Keep quail, uncovered, at room temperature.