Stuffing

6 plump quail - boned except for the wings, thighs, and leg portions
¼ cup dried porcini mushrooms, reconstituted in hot water
¼ cup dried chanterelles mushrooms, reconstituted in hot water
½ cup minced fennel bulb
¼ cup minced white onion
2 large croissants, diced
½ cup preserved figs, quartered
¼ cup pecan halves
½ cup chicken stock
2 Tbsp. chopped Italian parsley
2 Tbsp. olive oil
** sea salt and freshly ground black pepper
pinch ground cumin

Pour olive oil in medium skillet over medium heat. Sauté mushrooms, fennel and onions, approximately 3 minutes. Add croissants, figs, pecans, chicken stock, and parsley. Mix well. Season to taste with sea salt and freshly ground black pepper. Remove from heat. Set aside. Cool.

Preparation/Stuffing of Quail

Salt and pepper cavity of each quail. Place stuffing in each. Criss-cross legs. Secure with toothpick. Tuck wing tips backward and under the quail so they are held in place. Gently re-shape quail into original form. Season to taste with sea salt and freshly ground black pepper.

Cooking of Quail and Sauce

3 Tbsp. sweet butter
½ cup pinot gris
1/3 cup chicken stock
¼ cup chopped sun dried apples
3 Tbsp. minced shallots
3 Tbsp. white balsamic vinegar
2 Tbsp. maple syrup
1 tsp. finely chopped lemon thyme
** sea salt and freshly ground black pepper

In large skillet melt 2 Tbsp. butter over medium high heat. Place quail in pan, breast side down. Roast 5 - 6 minutes until light brown. Remove excess fat from pan. Add pinto gris, chicken stock, apples, shallots, white balsamic, maple syrup and lemon thyme. Cover. Cook 8 - 10 minutes. Remove quail from pan. Set Aside. Swirl remaining 1 Tbsp. butter into sauce. Season to taste with sea salt and freshly ground black pepper.

Rustic Potato-Onion Pie

2 medium white onions, thinly sliced
1/3 cup chicken stock
1 Tbsp. brown sugar
4 medium Yukon gold potatoes, peeled
3 Tbsp. olive oil
¼ stick butter, melted
8 Kalamata olives, pitted
1 tsp. finely chopped rosemary
** sea salt and freshly ground black pepper

Pre-heat oven to 350°. Heat 2 Tbsp. oil in sauté pan, over medium heat. Add onions. Sauté 5 minutes. Add chicken stock, and sugar. Season to taste with sea salt and freshly ground black pepper. Lower heat and cook, stirring occasionally, until onions caramelize. Slice potatoes into 1/8" slices. Combine with rosemary, sea salt and freshly ground black pepper. Pour 1 Tbsp. olive oil in non stick skillet. Place layer of potatoes in flower-like design. Dot with butter. Season to taste with sea salt and freshly ground black pepper. Cover with caramelized onions. Repeat process until pan is full. Tightly cover pan with foil. Bake 40-50 minutes. Let stand. Invert potato pie on serving plate. Cut into 6 wedges.

Presentation

6 sprigs rosemary
6 sprigs lemon thyme
¼ cup crushed pecans
Place quail in center of hot serving plate. Ladle sauce over quail. Place potato pie wedge beside quail. Garnish with rosemary and thyme. Sprinkle crushed pecans around plate.