Pomegranate Baked Quail
This recipe features butterflied quail marinated in a tangy blend of pomegranate molasses, orange marmalade, lime, and garlic. After marinating, the birds are baked on a preheated tray to achieve a beautifully crisp, browned skin. The reserved marinade is cooked down into a glossy syrup to spoon over the finished dish. It's a simple yet impressive preparation for a favourite game bird.
Ingredients
- 4 quail, backbones removed to butterfly
- 2 tablespoons pomegranate molasses
- 1 tablespoon orange marmalade
- 1 lime, juice and zest of
- 2 cloves garlic, crushed
- salt & freshly ground black pepper
Method
- Combine the quail with the pomegranate molasses, orange marmalade, lime juice and zest, crushed garlic, salt, and pepper in a bowl. Leave to marinate for 2 hours.
- Preheat your oven to 220c, placing a baking tray inside to heat up.
- Take the quail from the marinade. Pour the marinade through a sieve into a small saucepan and set it aside.
- Arrange the quail on the hot tray with the skin facing downwards. Bake for 10 minutes.
- Flip the quail over and continue cooking for another 5 minutes, or until they are done to your preference and the skin is crisp and browned.
- While the quail cook, bring the strained marinade to a boil. Let it simmer gently until it has reduced in volume by half.
- Present the baked quail with a drizzle of the warm, reduced syrup.
Nutrition (per serving)
Sodium122000 mg
Recipe details
CategoryQuail
AuthorJustJanS
