Roast Quail Stuffed with Pancetta, Lacinato Kale, and Sage

Name: Roast Quail Stuffed with Pancetta, Lacinato Kale, and Sage
Yield: serves 4
Ingredients: 4 tablespoons extra-virgin olive oil, plus more if needed; 4 ounces pancetta, diced; 1 large carrot, peeled and diced; 2 stalks celery, diced; 3 cloves garlic, sliced; 1 bunch Lacinato kale, washed, stemmed, and torn into pieces; 1 cup chicken stock; 3 cups 1/2-inch cubes stale bread; Kosher salt and freshly ground pepper; 6 leaves sage, roughly chopped; 4 semi-boneless quail; 4 teaspoons unsalted butter

December 14, 2011

When you buy your quail, try to get the biggest ones you can find, and make sure they’re semi-boneless, meaning only the drumsticks and wings are left intact for the shape of the finished bird. When you’re working with a bird this tiny, having someone else bone it is helpful. If you have mad knife skills, go for it. Using foil strips like huge twist ties helps set the shape of the quail as they cook, resulting in a pleasingly plump little package. Soft Polenta (page 66) and braised greens are the perfect accompaniments.

Recipe notes

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