Quail Stuffed with Fresh Figs and Prosciutto

• 24 small, ripe Mission figs
• 2 ounces thinly sliced prosciutto, cut lengthwise into 16 strips
• Kosher salt and freshly ground pepper
• 1 teaspoon ground cardamom
• 16 partially boned quail
• 1/4 cup pure olive oil
• 1/2 cup dry white wine
• 2 tablespoons cold unsalted butter

1. Preheat the oven to 475.
2. Wrap 16 of the figs with the 16 prosciutto strips.
3. In a small bowl, mix 2 teaspoons of salt with 1 teaspoon of pepper and the cardamom.
4. Season the wrapped figs and the quail cavities with some of the spice mixture.
5. Stuff each quail with a wrapped fig.
6. Season the quail all over with the remaining spice mixture.
7. In a large skillet, heat 2 tablespoons of the olive oil.
8. Add 6 of the quail and cook over high heat until browned all over, about 4 minutes.
9. Transfer the quail to a shallow roasting pan.
10. Repeat with the remaining quail in 2 batches, using 1 tablespoon of the olive oil each time.
11. Roast the quail on the top rack of the oven for 5 minutes.
12. Add the remaining 8 figs to the pan and roast for 5 minutes longer, or until the quail are just cooked through and an instant-read thermometer inserted in a breast registers 130.
13. Transfer the quail and figs to a platter.
14. Set the roasting pan over 2 burners on moderate heat.
15. Add the wine and simmer, scraping the pan to loosen any browned bits; add any accumulated quail juices and simmer briefly.
16. Remove the pan from the heat and whisk the butter into the sauce, 1 tablespoon at a time.
17. Transfer the quail to plates and drizzle with the sauce.
18. Garnish with the roasted figs and serve.

figs, kosher salt, ground cardamom, quail, olive oil, white wine, cold unsalted butter

Taken from www.foodandwine.com/recipes/quail-stuffed-fresh-figs-and-prosciutto (may not work)