Roast Quail Stuffed with Fig, Fennel, Lemon Zest and Tarragon Recipe

Name: Roast Quail Stuffed with Fig, Fennel, Lemon Zest and Tarragon Recipe
Yield: 2
Ingredients: 2 x 220g quail; 1 tbspn unsalted butter; 1/4 cup (60ml) Maggie Beer Extra Virgin Olive Oil; 70g fennel bulb,small dice; 1 tspn rosemary, finely chopped; 1 tbspn Maggie Beer Verjuice; 2 fresh figs, roughly chopped; 1/2 lemon zested; 25g fresh breadcrumbs; Sea salt and freshly cracked black pepper, to season; 1 tbspn Maggie Beer Extra Virgin Olive Oil; 5 large spinach leaves, washed and stripped; 1 tbspn capers, rinsed; 4 fresh figs, extra, cut in half lengthways; 1 tbspn Maggie Beer Vino Cotto

Roast quail is great when you're looking for something new. This particular recipe pairs the bird with Verjuice, figs, herbs and capers.

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