Quail With Pomegranate Jus Recipes

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QUAIL WITH POMEGRANATE JUS



Quail With Pomegranate Jus image

Good things do come in small packages. This quail is tender and juicy, and the marinade gives it a spicy sweetness. Best of all, you won't believe how easy it is-marinate, then it's less than 20 minutes between you and an elegant, delicious meal that's sure to impress.

Categories     Gourmet     Christmas     Poultry     Quail     Pomegranate     Fruit     Game     Marinate     Dinner     Fall     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 8 (first course) or 4 (main course) servings

Number Of Ingredients 9

1/2 cup thinly sliced shallots (2 medium)
1 tablespoon Worcestershire sauce
1/2 teaspoon black pepper
1/4 cup fresh or bottled pomegranate juice
1 tablespoon chopped fresh tarragon
3/8 teaspoon salt
8 semiboneless quail
1/2 stick (1/4 cup) unsalted butter
1/3 cup fresh pomegranate seeds (from 1 pomegranate)

Steps:

  • Combine shallots, Worcestershire sauce, pepper, 2 tablespoons pomegranate juice, 2 teaspoons tarragon, and 1/8 teaspoon salt in a large bowl. Add quail, tossing gently to coat, then marinate, covered and chilled, at least 2 hours and up to 4 hours.
  • Remove quail from marinade, scraping off shallots and reserving marinade, then pat quail dry with paper towels and sprinkle with remaining 1/4 teaspoon salt.
  • Heat 2 tablespoons butter in a 12-inch heavy nonstick skillet over moderately high heat until foam subsides. Cook 4 quail, turning over once, until browned and just cooked through, about 5 minutes total. (Quail will be rare.) Transfer cooked quail to a serving dish and keep warm, loosely covered with foil. Cook remaining 4 quail in remaining 2 tablespoons butter in same manner, transferring to serving dish.
  • Add reserved marinade to skillet and cook over moderately high heat, scraping up any brown bits with a wooden spoon, until shallots are just softened, about 4 minutes. Stir in remaining 2 tablespoons pomegranate juice and season with salt, then spoon over quail. Sprinkle with pomegranate seeds and remaining teaspoon tarragon.
  • To juice a pomegranate, cut in half crosswise, then use a manual or electric juicer. Alternatively, remove seeds from pomegranate and pulse seeds in a food processor until juicy, then transfer seeds to a sieve and drain, pressing on and then discarding solids.

POMEGRANATE-CINNAMON GRILLED QUAIL



Pomegranate-Cinnamon Grilled Quail image

Provided by Bobby Flay

Categories     main-dish

Time 17m

Yield 4 servings

Number Of Ingredients 6

1/2 cup pomegranate molasses
2 tablespoons fresh orange juice
1 teaspoon ground cinnamon
8 quail, butterflied
Canola oil, for drizzling
Salt and freshly ground black pepper

Steps:

  • Heat grill to medium. Combine pomegranate molasses, orange juice, and cinnamon in a small bowl. Drizzle quail with canola oil and season with salt and pepper. Grill, breast-side down, over medium heat, for about 7 minutes total or until golden brown and slightly charred. When quail is 3/4 cooked brush with glaze, turn over, brush the other side with glaze, and continue grilling until just cooked through. Remove from the grill and serve 2 quail per person.

GRILLED QUAIL WITH POMEGRANATE-ORANGE BBQ SAUCE AND TABOULI WITH QUINOA AND SHREDDED KALE



Grilled Quail with Pomegranate-Orange BBQ Sauce and Tabouli with Quinoa and Shredded Kale image

Provided by Bobby Flay

Categories     main-dish

Time 2h35m

Yield 6 servings

Number Of Ingredients 28

1 cup quinoa, rinsed well
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1 cup (1/2 pint) grape tomatoes, halved
1/2 cup fresh mint leaves, finely chopped
1 small bunch dinosaur kale, finely shredded
1/2 English cucumber, cut into small dice
1/2 small red onion, thinly sliced
1/2 cup extra-virgin olive oil
Zest of 1/2 and juice of 2 lemons
Zest of 1/4 and juice of 1 orange
2 tablespoons canola oil
1 small Spanish onion, diced
1 cup pomegranate juice
1/4 cup freshly squeezed orange juice
1/4 cup pomegranate molasses
1/4 cup red wine vinegar
3 tablespoons light brown sugar
2 cinnamon sticks
Finely grated zest of 1 orange
1/2 cup ketchup
1 tablespoon Dijon mustard
Kosher salt
1/4 teaspoon coarsely ground black pepper
12 quail, backbones and bottom leg joints removed, flattened, wings tucked
Canola oil, for brushing
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper

Steps:

  • For the tabouli: Place the quinoa in a medium saucepan, cover with 1 3/4 cups cold water and season with salt and pepper. Bring to a boil, cover, lower the heat and cook until the water is absorbed and the quinoa is tender, 18 to 20 minutes. Remove the lid, fluff with a fork and let cool slightly.
  • Put the quinoa in a large bowl; add the tomatoes, mint, kale, cucumbers and onions and mix to combine. Whisk together the olive oil and lemon and orange zests and juices, and season with salt and pepper. Add the dressing to the salad and toss to combine. Cover and refrigerate for at least 1 hour before serving. The longer the salad sits the better the flavors become.
  • For the pomegranate-orange BBQ sauce: Heat the oil in a medium saucepan over medium heat; add the onions and cook until soft. Add the pomegranate juice, orange juice, pomegranate molasses, vinegar, sugar, cinnamon sticks and orange zest and cook until reduced by half. Add the ketchup and cook for 15 minutes.
  • Remove from the heat, whisk in the mustard, salt and pepper and let cool slightly. Remove the cinnamon sticks before using. Remove about 1 cup of the sauce for serving.
  • For the quail: Heat the grill to medium high for direct grilling. Brush the quail with canola oil and sprinkle with salt and pepper. Put breast-side down on the grill and cook about 3 minutes. Flip, brush with the barbecue sauce, cover the grill and cook another 3 to 4 minutes.
  • Transfer to a platter and serve with the reserved barbecue sauce and the tabouli.

QUAIL STUFFED WITH POMEGRANATE



Quail Stuffed With Pomegranate image

Provided by Florence Fabricant

Categories     dinner, main course

Time 1h

Yield 4 servings

Number Of Ingredients 9

2 cups dry white wine
3 tablespoons honey
3 tablespoons chopped fresh mint leaves
8 crushed dry sage leaves
Salt and freshly ground black pepper to taste
2 large pomegranates
8 quails
16 thin slices pancetta
5 tablespoons lard or olive oil

Steps:

  • Combine the wine, honey, mint and sage in a large bowl and season with salt and pepper to taste. Peel the pomegranates and carefully remove the seeds by breaking the pomegranates into sections.
  • Place the pomegranate seeds and the quails in the wine mixture. Let marinate in the refrigerator, 2 to 4 hours.
  • Remove the quails from the marinade and pat dry. Drain the seeds out of the marinade. Reserve 1/3 cup of the seeds and stuff the quails with the rest. Reserve the marinade.
  • Truss the quails and wrap each in two slices of pancetta.
  • Preheat the oven to 375 degrees.
  • In a large ovenproof skillet, heat the lard or oil and quickly brown the quails. Place them in the oven and bake 6 to 8 minutes.
  • Remove the quails from the oven and transfer them to a serving platter. Deglaze the pan with the reserved marinade over high heat, stir in the reserved pomegranate seeds, pour over the quails and serve.

Nutrition Facts : @context http, Calories 1109, UnsaturatedFat 44 grams, Carbohydrate 52 grams, Fat 69 grams, Fiber 9 grams, Protein 54 grams, SaturatedFat 18 grams, Sodium 1409 milligrams, Sugar 39 grams, TransFat 0 grams

QUAGLIE ALLA MELAGRANA (QUAIL WITH POMEGRANATE)



Quaglie Alla Melagrana (Quail with Pomegranate) image

This is an old Sicilian recipe. The pomegranate seeds add a tartness that is balanced by the sweetness of the orange zest and juice.

Provided by Shay

Categories     Italian Recipes

Time 3h15m

Yield 12

Number Of Ingredients 13

1 ½ cups pomegranate seeds
½ cup pomegranate juice
½ cup orange juice, or as needed
½ cup Marsala wine, or as needed
¼ cup chopped fresh mint
2 tablespoons grated orange zest
12 quail, dressed
salt and freshly ground black pepper to taste
12 slices pancetta (Italian unsmoked cured bacon)
¼ cup olive oil
1 cup chicken stock
2 oranges, sectioned
½ cup pomegranate seeds, for garnish

Steps:

  • Stir together 1 1/2 cups pomegranate seeds, pomegranate juice, orange juice, Marsala, mint, and orange zest in a very large glass or ceramic bowl. Add the quail, and turn to evenly coat. Cover the bowl with plastic wrap, and marinate at room temperature for 2 hours.
  • Remove the quail from the marinade, and pat dry with paper towels. Season the quail inside and out with salt and pepper. Strain the marinade, reserving the liquid, and stuff the quail with the pomegranate seeds. Wrap each quail with 1 slice of pancetta.
  • Preheat an oven to 400 degrees F (200 degrees C).
  • Heat the olive oil in a large skillet over medium-high heat. Cook the quail 4 at a time in the hot oil until golden brown on all sides, 5 to 8 minutes total. Place the quail into a large roasting pan in a single layer; set aside. Pour the chicken stock and reserved liquid marinade into the skillet, and bring to a boil. Cook and stir until the sauce has reduced to half its original volume. Pour the sauce over the quail.
  • Bake the quail in the preheated oven until no longer pink at the bone and the juices run clear, 10 to 15 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C). Pour the juices from the baking dish back into the skillet; cover the quail with aluminum foil, and keep warm. Taste the juices, and add additional orange juice and Marsala wine if desired. Stir in the orange segments, and bring to a boil over medium-high heat. Cook a few minutes until hot. Pour the sauce and orange segments over the quail, and sprinkle with 1/2 cup of pomegranate seeds to serve.

Nutrition Facts : Calories 340.6 calories, Carbohydrate 7.8 g, Cholesterol 92.9 mg, Fat 21.5 g, Fiber 0.8 g, Protein 25.2 g, SaturatedFat 5.6 g, Sodium 271.1 mg, Sugar 5.7 g

QUAGLIE ALLA MELAGRANA (QUAIL WITH POMEGRANATE)



Quaglie Alla Melagrana (Quail with Pomegranate) image

This is an old Sicilian recipe. The pomegranate seeds add a tartness that is balanced by the sweetness of the orange zest and juice.

Provided by Shay

Categories     Italian Recipes

Time 3h15m

Yield 12

Number Of Ingredients 13

1 ½ cups pomegranate seeds
½ cup pomegranate juice
½ cup orange juice, or as needed
½ cup Marsala wine, or as needed
¼ cup chopped fresh mint
2 tablespoons grated orange zest
12 quail, dressed
salt and freshly ground black pepper to taste
12 slices pancetta (Italian unsmoked cured bacon)
¼ cup olive oil
1 cup chicken stock
2 oranges, sectioned
½ cup pomegranate seeds, for garnish

Steps:

  • Stir together 1 1/2 cups pomegranate seeds, pomegranate juice, orange juice, Marsala, mint, and orange zest in a very large glass or ceramic bowl. Add the quail, and turn to evenly coat. Cover the bowl with plastic wrap, and marinate at room temperature for 2 hours.
  • Remove the quail from the marinade, and pat dry with paper towels. Season the quail inside and out with salt and pepper. Strain the marinade, reserving the liquid, and stuff the quail with the pomegranate seeds. Wrap each quail with 1 slice of pancetta.
  • Preheat an oven to 400 degrees F (200 degrees C).
  • Heat the olive oil in a large skillet over medium-high heat. Cook the quail 4 at a time in the hot oil until golden brown on all sides, 5 to 8 minutes total. Place the quail into a large roasting pan in a single layer; set aside. Pour the chicken stock and reserved liquid marinade into the skillet, and bring to a boil. Cook and stir until the sauce has reduced to half its original volume. Pour the sauce over the quail.
  • Bake the quail in the preheated oven until no longer pink at the bone and the juices run clear, 10 to 15 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C). Pour the juices from the baking dish back into the skillet; cover the quail with aluminum foil, and keep warm. Taste the juices, and add additional orange juice and Marsala wine if desired. Stir in the orange segments, and bring to a boil over medium-high heat. Cook a few minutes until hot. Pour the sauce and orange segments over the quail, and sprinkle with 1/2 cup of pomegranate seeds to serve.

Nutrition Facts : Calories 340.6 calories, Carbohydrate 7.8 g, Cholesterol 92.9 mg, Fat 21.5 g, Fiber 0.8 g, Protein 25.2 g, SaturatedFat 5.6 g, Sodium 271.1 mg, Sugar 5.7 g

POMEGRANATE BAKED QUAIL



Pomegranate Baked Quail image

I thought this one up on holidays when we were able to buy a pack of 4 big plump quail-one of my favourite birds.

Provided by JustJanS

Categories     Quail

Time 30m

Yield 2 serving(s)

Number Of Ingredients 6

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

Steps:

  • Marinate quail in remaining ingredients 2 hours.
  • Heat oven and tray to 220c.
  • Remove quail from marinade, strain and reserve.
  • Place quail skin-side down on heated tray and cook for 10 minutes.
  • Turn and cook a further 5 minutes (or until cooked to your liking) to crisp and brown skin.
  • Meanwhile heat marinade to boiling and cook on a low heat to reduce by half.
  • Serve quail with a little of the syrup spooned over.

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Top Asked Questions

How do you cook pomegranate with quails?
While the birds are cooking, cut the pomegranate in half and remove the red seeds. The easiest way to do this is to hold the fruit over a bowl and gently bash the skin with the back of a spoon. Remove the quails from the oven and drain the cooking juice into the frying pan.
How to cook quail on the grill?
In a bowl, whisk the lemon juice with the pomegranate molasses, the 1 tablespoon of oil and the mint; season with salt. Rub olive oil all over the quail. Season with salt and pepper and grill, breast side down, over high heat until browned, about 3 minutes. Turn the quail and grill until the breast meat is pink (for medium), about 2 minutes longer.
What to serve with quail?
Add the spinach and pomegranate seeds to the dressing and toss. Serve the salad with the quail. Creamy Celery Root Skordalia. The meat's sweet, slightly rich flavor and the juicy pomegranate seeds in the spinach salad are delicious with an elegant red Burgundy.
How to make pomegranate-orange BBQ sauce?
For the pomegranate-orange BBQ sauce: Heat the oil in a medium saucepan over medium heat; add the onions and cook until soft. Add the pomegranate juice, orange juice, pomegranate molasses, vinegar, sugar, cinnamon sticks and orange zest and cook until reduced by half.

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