Ingredients 

Salt and Pepper to Taste

2 x Poussin

4 slices of Friendly-Farmed-Dry-Cured-Bacon-400gm/

Kitchen String

1 x pkt Telegraph-Hill-Marinated-Figs/

2 tbs peanut oil

2 garlic cloves

1 sprig rosemary

2 sage leaves

¼ cut water

4 sprigs rosemary to garnish  

Method 

Salt the cavity of the Poussin, wrap each one with two piece of bacon over the breast, and truss with the kitchen strip.  Pepper the outside 

Preheat the Oven to 180°c 

In a skillet at medium-high heat, brown the poussin on 4 sides in the peanut oil for approximately 10 minutes 

Place garlic cloves, rosemary, and sage in the oven dish; add the quails and water; and place in oven. Bake for 30 minutes 

When cooked, remove Poussin from the dish, discard string , and keep warm in turned-off oven 

Strain the baking juices from the Poussin into a saucepan; and at a high heat, add the Telegraph Hill Balsamic Figs Cook for 8 minutes, or until sauce has thickened slightly and figs start to fall apart.  Adjust seasoning and remove from heat 

Place Poussin in serving dish, cover with sauce and garnish with rosemary sprigs Serve immediately with mashed potatoes on the side