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Sautéed Quail with Black Barley, Beets, and Fig Sauce
SAVEUR26Ingredients
12Hours
860Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1/2 cup olive oil
- 1 Tbsp. Dijon mustard
- 5 sprigs rosemary (1 stem removed; 4 left whole)
- 5 sprigs thyme (1 stem removed; 4 left whole)
- 2 bay leaves
- 2 cloves garlic (minced)
- 4 quail (deboned, 1 lb.)
- kosher salt
- freshly ground black pepper
- 1 cup black barley
- 2 Tbsp. unsalted butter
- 4 black mission figs (quartered)
- 3 Tbsp. red wine
- 3 Tbsp. ruby port
- 2 Tbsp. sugar
- 1 1/2 Tbsp. fresh lemon juice
- 1 shallot (minced)
- kosher salt
- freshly ground black pepper
- 2 1/4 lb. baby beets (golden, trimmed)
- 6 Tbsp. balsamic vinegar
- 3 Tbsp. sherry vinegar
- 1 bay leaf
- 1 sprig rosemary
- 1 sprig thyme
- 1 clove garlic (smashed and peeled)
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NutritionView More
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860Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories860Calories from Fat410 |
% DAILY VALUE |
Total Fat45g69% |
Saturated Fat10g50% |
Trans Fat |
Cholesterol85mg28% |
Sodium660mg28% |
Potassium1350mg39% |
Protein30g |
Calories from Fat410 |
% DAILY VALUE |
Total Carbohydrate84g28% |
Dietary Fiber16g64% |
Sugars29g |
Vitamin A20% |
Vitamin C45% |
Calcium10% |
Iron50% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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