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Roast quail with caramelised fig and sherry stuffing

Australian Gourmet Traveller recipe for roast quail with caramelised fig and sherry stuffing.

By Rodney Dunn
  • Serves 12
  • 30 mins preparation
  • 40 mins cooking plus cooling
Roast quail with caramelised fig and sherry stuffing
Roast quail with caramelised fig and sherry stuffing

Quail is perfectly sized for last-minute entertaining.


  • 100 ml extra-virgin olive oil
  • 1 onion, finely chopped
  • 180 ml amontillado sherry
  • 80 gm dried figs, coarsely chopped
  • 200 gm fresh sourdough breadcrumbs
  • 12 jumbo quail, tunnel-boned (see note)
Caramelised figs
  • 2 tbsp raw sugar
  • 10 figs, halved lengthways
  • 125 ml amontillado sherry


  • 1
    Heat half the olive oil in a large frying pan, add onion and sauté over low heat until caramelised (7-8 minutes), add 60ml sherry and reduce by half (4-5 minutes), then stir in dried figs and breadcrumbs, season to taste and set aside to cool completely.
  • 2
    Preheat oven to 200C. Season quail cavities, spoon breadcrumb mixture into each, tie legs together with kitchen string. Heat remaining olive oil in a large ovenproof frying pan over medium heat, add quail, turn occasionally until browned all over (4-5 minutes), transfer to an oven and roast until just cooked through (8-10 minutes). Remove quail from pan, keep warm.
  • 3
    Meanwhile, for caramelised figs, sprinkle sugar on cut-side of figs and place, sugared-side down, in a frying pan. Cook over medium heat until figs start to caramelise (1-2 minutes), deglaze pan with sherry, set aside.
  • 4
    Add remaining 120ml sherry to quail pan with caramelised fig pan juices, simmer over medium heat until reduced to a thick syrup (2-3 minutes), season to taste. Serve quail immediately with caramelised figs, drizzled with pan juices.


Note You'll need to order tunnel-boned quail in advance from your butcher.