Quail Stuffed with Fresh Figs and Prosciutto
Ingredients
- 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
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