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Fininshing Roasted Quail With Pomegranate Molasses And Po

Fininshing Roasted Quail With Pomegranate Molasses and Po recipe image
This International main features Semi boneless quail, Quail marinade, Port vinaigrette, Lettuce mix (arugula, red. The flavors come together beautifully. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 4
Calories: 810.8
Dietary: Gluten-free, Vegan, Vegetarian
Description
This International main features Semi boneless quail, Quail marinade, Port vinaigrette, Lettuce mix (arugula, red. The flavors come together beautifully. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Ingredients
  • 6 ea Semi boneless quail
  • 1 cup Quail marinade
  • 1 cup Port vinaigrette
  • 9 ounce Lettuce mix (arugula, red
Directions
  1. 1
    Mustard, tatsoi, red kale, Baby bok choy) 1 tb Orange zest 1 2 ounce pomegranate Molasses 1 2 ounce port glaze -
  2. 2
    place In plastic squirt bottle 4 tb Chopped
  3. 3
    mix herbs - parsley, Thyme, tarragon, basil Salt and pepper - to taste
  4. 4
    Marinate the quail for at least 4-6 hours.
  5. 5
    Remove from marinade and season with salt and pepper.
  6. 6
    In a hot saute pan sear the quail breast down until golden brown.
  7. 7
    Flip the quail onto their backs and place in a hot oven.
  8. 8
    In another large saute pan heat the port vinaigrette.
  9. 9
    Add the greens and orange zest and lightly wilt.
  10. 10
    Season with salt and pepper.
  11. 11
    Turn quail back onto their breasts to finish cooking.
  12. 12
    In the center of the plate
  13. 13
    arrange a mound of the wilted greens and a heaping spoonful of the chickpea salad.
  14. 14
    Pull the quail out of the oven and allow to rest on their backs.
  15. 15
    Brush them with pomegranate molasses.
  16. 16
    Cut the quail in half and place on top.
  17. 17
    Sprinkle over the chopped herbs.
  18. 18
    CHEF DU JOUR MONIQUE BARBEAU SHOW

Nutrition Facts

Servings 4

Amount Per Serving
Calories 810.8kcal
% Daily Value *
Total Fat 42.5g66%
Saturated Fat 25.5g128%
Cholesterol 0.0mg0%
Sodium 45.8mg2%
Total Carbohydrate 95.0g32%
Dietary Fiber 17.9g72%
Sugars 76.8g
Protein 10.7g22%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: arugula, baking, boneless, fininshing, international, lettuce, main, marinade, molasses, pomegranate, port, quail, red, roasted, sautéing, semi, title, vinaigrette, with
Read it online: https://www.chefs-mate.com/recipe/fininshing-roasted-quail-with-pomegranate-molasses-and-po/