Recipe - ROASTED QUAIL WITH POMEGRANATE MOLASSES AND PORT WINE GLAZE

Continued from Part 1

Finishing the Dish: Marinate the quail for at least 46 hours. Remove from
marinade And season with salt and pepper. In a hot saute pan sear the quail
breast down until Golden brown. Flip the quail onto their backs and place
in a hot oven.

In another large saute pan heat the port vinaigrette. Add the greens and
orange zest and lightly wilt. Season with salt and pepper. Turn quail back
onto their breasts to finish cooking. In the center of the plate arrange a
mound of the wilted greens and a heaping spoonful of the chickpea salad.
Pull the quail out of the oven and allow to rest on their backs. Brush them
with pomegranate molasses. Cut the quail in half and place on top. From a
squirt bottle squiggle a design of the port glaze over the whole plate.
Sprinkle over the chopped herbs.

Original Title: Roasted Quail With Pomegranate Molasses And Port WINE GLAZE

CHEF DU JOUR MONIQUE BARBEAU SHOW #DJ9315

Busted and entered for you by: Bill Webster

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