Sautéed Quail with Black Barley, Beets, and Fig Sauce

Ingredients

• 1⁄2 cup olive oil
• 1 tbsp. Dijon mustard
• 5 sprigs rosemary (1 stem removed; 4 left whole)
• 5 sprigs thyme (1 stem removed; 4 left whole)
• 2 bay leaves
• 2 cloves garlic, minced
• 4 deboned quail (1 lb.)
• Kosher salt
• freshly ground black pepper
• 1 cup black barley
• 2 tbsp. unsalted butter
• 4 black mission figs, quartered
• 3 tbsp. red wine
• 3 tbsp. ruby port
• 2 tbsp. sugar
• 1 1⁄2 tbsp. fresh lemon juice
• 1 shallot, minced
• 2 1⁄4 lb. golden baby beets, trimmed
• 6 tbsp. balsamic vinegar
• 3 tbsp. sherry vinegar
• 1 bay leaf
• 1 sprig rosemary
• 1 sprig thyme
• 1 clove garlic, smashed and peeled