Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 6 eaches | Semi boneless quail |
| 1 cup | Quail marinade |
| 1 cup | Port vinaigrette |
| 9 ounces | Lettuce mix (arugula, red |
| \N \N | Mustard, tatsoi, red kale, |
| \N \N | Baby bok choy) |
| 1 tablespoon | Orange zest |
| 1 \N | 2 ounce pomegranate |
| \N \N | Molasses |
| 1 \N | 2 ounce port glaze - place |
| \N \N | In plastic squirt bottle |
| 4 tablespoons | Chopped mix herbs - parsley, |
| \N \N | Thyme, tarragon, basil |
| \N \N | Salt and pepper - to taste |
Marinate the quail for at least 4-6 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.
CHEF DU JOUR MONIQUE BARBEAU SHOW #DJ9315