1 quail, boneless cut in half, season with salt and pepper and fry in 2 tbsp. butterfat until golden brown. Remove the quail pieces from the pan, place in baking dish and finish it of in the oven (using top heat for the skin to become crisp). Add to the frying pan 125 ml chicken stock and 1 tbsp. honey and let reduce it. Take off the heat, season with 4 tbsp. Fig Vinegar and mount with 1 tbsp. butter Place the quail pieces on a plate, pour the Fig vinegar gravy over it. Serve with basmati rice and fried pine nuts.
serves 4
by Markus Mraz, Restaurant Mraz, Vienna
