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Roasted quails in vine leaves with figs and crispy potatoes

Name: Roasted quails in vine leaves with figs and crispy potatoes
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 6
Ingredients: 4 floury potatoes, peeled, thinly sliced; 1/3 cup (80ml) extra virgin olive oil, plus extra to brush; 2 garlic cloves, crushed; Juice of 1 lemon; 6 Jurassic quails; 12 slices flat pancetta; 12 preserved vine leaves; 8 figs, halved; 1/3 cup (80ml) vincotto; 1/4 cup (90g) honey; 2 tablespoons finely chopped flat-leaf parsley

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20m

45m

Roasted quails in vine leaves with figs and crispy potatoes

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Turn lunch into a gourmet occasion with sweet, juicy quails wrapped in crisp pancetta and vine leaves.

4 floury potatoes, peeled, thinly sliced
1/3 cup (80ml) extra virgin olive oil, plus extra to brush
2 garlic cloves, crushed
Juice of 1 lemon
6 Jurassic quails
12 slices flat pancetta
12 preserved vine leaves
8 figs, halved
1/3 cup (80ml) vincotto
1/4 cup (90g) honey
2 tablespoons finely chopped flat-leaf parsley

Method

1.

Preheat the oven to 180°C. Grease a baking dish with olive oil.
2.

Place potato, oil, garlic and lemon juice in a bowl and toss to combine. Layer potato in the dish (don’t make the layers too deep, as the potato won’t crisp up). Bake, turning potato slices halfway through, for 45 minutes or until golden.
3.

Meanwhile, rinse quails, then pat dry and season. Place 2 pancetta slices across the breast of each quail, then sit each one on a vine leaf. Place another leaf on top and secure with kitchen string. Brush with oil.
4.

Place quails in a roasting pan and roast for 10 minutes. Remove string and the top vine leaf. Add figs to the pan and drizzle with vincotto and honey. Return to the oven for a further 10 minutes or until cooked through and golden. Rest quails for 5 minutes before serving with figs, crispy potatoes and parsley.