Roasted quail with pomegranate molasses and port glaze
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Olive oil |
| ½ | teaspoon | Chopped fresh garlic |
| 1 | tablespoon | Chopped fresh shallot |
| 1 | tablespoon | Chopped fresh herbs |
| 6 | Semi-boneless quail | |
Directions
Mix all ingredients thoroughly and cover. Refrigerate for 4-6 hours or overnight.
CHEF DU JOUR MONIQUE BARBEAU SHOW #DJ9315 Quail Marinade: