Lemon Risotto Stuffed Quail with Figs and Fennel

Ingredients

1 x 4 pack Gourmet quail
Risotto: 350ml chicken stock
1/2 small onion, finely chopped
1 tsp (5 ml) olive oil
1/2 cup (100 gm) Arborio rice
1 clove garlic, finely chopped
1 tsp lemon thyme leaves
Juice and zest of 1/2 lemon
1/4 cup (25 gm) grated parmesan cheese sea salt and cracked black pepper to taste
Other Ingredients: 2 bulbs baby fennel, washed, trimmed and cut into quarters
200 ml cream
40gm bacon, thinly sliced
4 figs, washed and cut into quarters

Method

Make risotto: can be done the day before
Heat chicken stock in a small saucepan. Saute onion with oil in a separate saucepan, add arborio rice and saute for a minute. Add garlic, stir through and cook lightly. Add stock one ladle at a time stirring constantly until all the liquid has been absorbed
When all the stock is added, stir in thyme, lemon juice, zest and grated parmesan, season with salt and pepper to your taste
To Finish: Place fennel pieces in a pre-heated oven at 160°C for cook for 40 minutes
Wash quail, clean cavity and pat dry, stuff the cavity with the lemon risotto and secure the risotto inside with a toothpick in each crossing the legs over for a pleasant presentation
Place quail into a baking dish with the fennel. Pour over the cream and top with sliced bacon
Cover with foil and bake at 200°C for 15-20 minutes depending on the size of the quail
Remove foil, arrange figs around the birds and bake for a further 5 minutes. Allow to rest for 10 minutes and serve

Tips & Hints

Appliance temperatures vary so the above times provide an indication of temperature and time required, Test Quail is cooked by inserting a skewer into the thickest part of the meat, The juices should run clear