QUAIL WITH POMEGRANATE SAUCE

PREPARATION 45MIN

SERVES 3 SERVINGS

NIVEL EASY

INGREDIENTS

3 VG quails 

• 100g butter 

• 2 tablespoons pomegranate molasses 

• 1 tablespoon pomegranate seeds 

• Salt to taste  

• Freshly ground black pepper 


Sauce

• 1.5 liters of orange juice 

• 100g pomegranate molasses 

• 100 ml Izidro wine 

• 20g unsalted butter



PREPARATION METHOD

Wash and dry the quails. Season them with salt and pepper. Brush the outside of the skin with butter and bake for about 30 minutes at 1800C. To test whether the meat is juicy but not raw, insert the tip of a knife into the thickest part of the breast. If the juices come out clear and not blood red, the quail is ready.   In a saucepan over a low heat, slowly reduce the orange juice. Add the pomegranate molasses and Izidro wine and reduce again. When the sauce is full-bodied, add the pomegranate seeds. To finish, add the butter to give it a shine. 


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