First proceed with the reduction
In a tall saucepan pour one cup of vermouth, one cup of balsamic vinegar, a pinch of salt, and one tablespoon of sugar.
Cook over gentle heat, mixing occasionally until the sauce is thick (about 10 minutes).
For the quail
De-bone each quail so that you get 4 breasts 8 thighs.
With the help of a knife, incise the ankle tendons of the thigh and stretch the meat
toward the opposite end to form our Lollipop. Place the resulting Lollipops back in the freezer and rest for at least 1 hour.
After the hour has passed, bread the Lollipops with egg and breadcrumbs. Place back in the freezer to compact the breading.
After another hour, heat seed oil for frying.
Meanwhile in a nonstick skillet sear the quail breast on the skin side with butter, evo oil, salt and a sprig of rosemary until the skin is crisp and golden brown.
Fry the Lollipops.
On a flat plate lay the reduction. Arrange the Lollipops and quail breasts. And serve.