Ingredients
Method
1.Make balsamic and fig glaze. Combine balsamic vinegar, paste and honey in small saucepan; cook, stirring, until smooth. Simmer, uncovered, 5 minutes. Add thyme and red wine vinegar to pan; season to taste, cool.
2.Rinse quails under cold water; pat dry with absorbent paper. Discard necks from quails. Using kitchen scissors, cut along each side of quails’ backbone; discard backbones. Halve each quail along breastbone. Combine quail and half the balsamic and fig glaze in dish. Cover, refrigerate 3 hours or overnight. Reserve remaining glaze.
3.Cook drained quail on heated grill pan (or grill plate or barbecue) about 8 minutes or until cooked through, turning once and basting occasionally with marinade. Bring reserved glaze to the boil in small saucepan; simmer, uncovered, 5 minutes.
4.Combine figs, nuts and rocket in medium bowl. Whisk oil, vinegar and thyme in small bowl; season to taste. Drizzle over salad; toss gently.
5.Brush quail with reserved glaze. Serve with salad.
Fig paste, often combined with walnuts or almonds, is available from specialty food stores and in the cheese section of most supermarkets. If unavailable, use quince paste or strained fig jam.
Note
