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Pan-roasted Quail with Black Fig/Bacon Demi-glace over Piccolo Farrotto
EDIBLE ARIA23Ingredients
┅Seconds
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Ingredients
US|METRIC
5 SERVINGS
- 1 1/2 cups rich homemade chicken stock (divided)
- 2 Tbsp. chicken demi-glace (roasted)
- 1/3 cup figs (black, trimmed and quartered)
- 4 pieces smoked bacon (thick cut)
- spring onions (roasted, from the Farro recipe, coarsely chopped)
- 1 Tbsp. pan drippings (from the quail)
- 1 sprig fresh rosemary (stripped and bruised)
- 1 cup farro (piccolo)
- 1 qt. rich homemade chicken stock
- 2 1/2 Tbsp. unsalted butter
- 1 shallot (large, minced)
- 1/2 cup dry white wine
- 1 fresh bay leaf
- 2 stalks celery (fresh)
- 4 carrots (small, fresh, trimmed)
- 2 spring onions (small, trimmed, reserved)
- fine sea salt
- ground black pepper (freshly)
- 1/4 cup fresh flat leaf parsley (chopped)
- 12 quail breasts (skin-on, boneless)
- 2 Tbsp. sea salt (more-or-less, black pepper and aromatics such as rosemary and sage)
- 2 Tbsp. rendered bacon fat
- 2 Tbsp. rendered chicken fat
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