Fig-and-Balsamic-Glazed Quail


Fig-and-Balsamic-Glazed Quail

Total Time: 1 Hour 15 Mins


  • 1 (11.5-oz.) jar fig preserves
  • 1/2 cup dry red wine 
  • 3 tablespoons balsamic vinegar
  • 2 teaspoons country-style Dijon mustard
  • 1/2 teaspoon coarsely ground pepper
  • 8 (3.5-oz.) semi-boneless quail
  • Kitchen string
  • 1 teaspoon kosher salt
  • 2 tablespoons dry red wine 


  1. Preheat oven to 450°. Bring first 5 ingredients to a boil in a small saucepan over medium-high heat; reduce heat to low, and simmer 8 to 10 minutes or until slightly thickened. Reserve half of fig mixture; cover and chill. Let remaining fig mixture stand at room temperature.
  2. Tie ends of quail legs together with string.
  3. Place quail on an aluminum foil-lined jelly-roll pan or in a shallow roasting pan, and sprinkle with salt.
  4. Bake at 450° for 10 minutes. Brush quail generously with room-temperature fig mixture. Reduce oven temperature to 400°. Bake quail 30 minutes or until leg meat is no longer pink, basting with fig mixture every 10 minutes.
  5. Place reserved chilled fig mixture in a small saucepan; stir in red wine, and cook over low heat, stirring often, 2 minutes or until thoroughly heated. Serve quail with sauce.