4 semi-deboned quails
2 cups hot sausage meat
1 tbsp dried currants
½ cup ricotta cheese
3 potatoes – peeled and diced
1½ tbsp unsalted butter
½ cup heavy cream
1 tsp salt
1 tsp white pepper
16 peeled pearl onions
4 fresh figs
2 cups Port wine
Combine sausage meat with ricotta cheese and dried currants. Stuff quail with this (1 tbsp each). “Fluff” gently. Brush with butter and sprinkle with salt and white pepper. Roast at 350 degrees for about 20 minutes.
Place figs into small sauce pot and add port wine. Simmer about 15 minutes. Remove figs from port and set aside. Continue simmering port until reduced by half. Remove and place into a squeeze bottle.
Place peeled onions on baking sheet. Sprinkle with olive oil and bake at 350 degrees until they begin to caramelized.
Boil potatoes until soft. Separately boil heavy cream and butter. Transfer potatoes and hot cream into food processor and puree until smooth. Season with salt and white pepper to taste.
Spoon tbsp potato puree alongside quail. Lean poached fig against quail and drizzle port around
