Pomegranate Glazed Quail Salad with Orange Vinaigrette and Spicy Pecans |
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Prep Time: 45 Minutes Cook Time: 90 Minutes |
Ready In: 135 Minutes Servings: 4 |
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Ingredients:
2 cups orange juice |
2 cups cranberry juice |
2 tablespoons pomegranate molasses (found in middle eastern or hispanic markets) |
2 tablespoons light brown sugar |
6 cups chicken stock reduced to 2 cups |
salt and freshly ground pepper |
2 cups orange juice |
2 tablespoons red wine vinegar |
2 tablespoons coarsely chopped red onion |
1 jalapeno pepper, coarsely chopped |
1 tablespoon ancho chile powder |
3/4 cup olive oil |
1 tablespoon honey |
salt and pepper to taste |
3/4 cup sugar |
1/4 cup water |
1/8 teaspoon cayenne pepper |
1/2 cup whole pecans |
Directions:
1. Pomegranate Glaze:
2. Place orange juice, cranberry juice, molasses, and sugar in a small nonreactive sauce pan over high heat and cook until reduced to 1 1/2 cups. Add the reduced chicken stock and cook another 15 minutes. Season with salt and pepper to taste. Let cool.
3. Spicy Orange Vinaigrette:
4. Place orange juice in a small nonreactive pan over high heat and cook until reduced to 1/4-cup. Place reduced orange juice, vinegar, onion, jalapeno and ancho powder in a blender and blend until smooth. With the motor running, slowly add the olive oil until emulsified. Add the honey and salt and pepper to taste.
5. Spicy Pecans:
6. Preheat grill or grill pan. Brush each quail on both sides with the glaze and season with salt and pepper to taste. Grill for 2 to 3 minutes on each side until cooked through.
7. Assembly: 3 cups mustard greens Spicy Orange Vinaigrette Grilled Quail Spicy Pecans Pomegranate Seeds
8. Place the greens in a bowl and drizzle with some of the Spicy Orange Vinaigrette. Divide the greens among 4 plates. Place 2 grilled quail on each plate. Garnish with Spicy Pecans and pomegranate seeds.
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