Apple juice, for cooking rice
2 cups wild rice
6 quails, cleaned
Freshly ground black pepper
1/2 cup diced yellow onion
1/4 cup diced celery
1 Granny Smith apple, diced
3 tablespoons olive oil
1 tablespoon minced fresh parsley
2 tablespoons unsalted butter
1/2 teaspoon fresh thyme leaves
12 dried figs
3 cups port
1/4 teaspoon vanilla extract
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