Glazed quail with a potato turnip puree

Boil the turnips for 5 minutes than add the potatoes and continue to boil until both are tender. Drain, then put back into the pot with some butter and coarsely mash. Salt and pepper to taste. Set aside and keep warm.

Cut the quail up the back with kitchen shears. With the heel of your hand, press down on the breast area to flatten the quail. Season the quail with salt, pepper and piment d?espelette or cayenne. Rub all over with olive oil.

In a hot cast iron skillet, sear the quail for about 8 minutes, skin side down. Turn over and cook for an additional 2 minutes. Remove from pan and set aside. Add the bacon to the pan and brown. Add the sugar, worcestershire, 1/4 teaspoon of piment d?espelette and butter, stirring to make a glaze. Add water if necessary. Put the quail back in the pan and coat with the glaze, cooking for about 5 more minutes. Put on a serving plate with the puree and sprinkle with chopped parsley.