Quail Stuffed With Fresh Figs And Prosciutto

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24 small, ripe Mission figs

2 ounces thinly sliced prosciutto, cut lengthwise into 16 strips

Kosher salt and freshly ground pepper

1 teaspoon ground cardamom

16 partially boned quail

1/4 cup pure olive oil

1/2 cup dry white wine

2 tablespoons cold unsalted butter

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