INGREDIENTS

Herbed Sourdough Stuffing:
½ cup brunoise small carrot
½ cup brunoise celery
1 cup brunoise yellow onion
Canola oil
½ cup white wine
1 cup quail or chicken stock
4 cups ¾-inch cubed sourdough bread, crusts removed
1 tablespoon chopped  fresh thyme
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh sage
Salt and freshly ground black pepper

Quail:
Canola oil
4 large partially de-boned quail

Escarole:
1 large head chopped, washed escarole, most of the green removed
3 tablespoons extra virgin olive oil
½ cup pitted and halved olives
2 tablespoons rinsed capers
¼ cup toasted pine nuts
Salt and freshly ground black pepper

Assemble and Serve:
30 years-old aged balsamic
Fresh truffle shavings (optional)
Truffle oil (optional)

METHOD
For the Herbed Sourdough Stuffing:
Brown the carrots, celery, and onion in large sauté pan with canola oil over medium-low heat. Once browned, deglaze with the wine, scraping up the brown bits. Add the stock and bring the mixture to a boil. Remove from the heat, add the bread and herbs and season with the salt and pepper. Set aside.

For the Quail:
Preheat the oven to 425°F. Stuff the quail with prepared stuffing. Pan-sear the quail, breast side down, in a cast iron pan over medium-high heat with the canola oil. When the breast is golden brown, turn the bird breast side up and transfer to the oven. Cook for 8 minutes. Flip the bird to the breast side again and finish cooking for 2 minutes. Remove and let rest breast side up.

For Escarole:
Put the escarole in a pan with the olive oil and cook over med-high heat until wilted. Add the olives, capers and pine nuts, and season with salt and pepper.

To Assemble and Serve:
Put the escarole on a plate and top with the quail. Garnish with a drizzle of aged balsamic. Add shaved truffles or truffle oil if desired.