INGREDIENTS

INSTRUCTIONS

Finishing the Dish: 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.  OriginalRecipe: Roasted
Quail With Pomegranate Molasses And Port WINE  GLAZE  CHEF DU JOUR
MONIQUE BARBEAU SHOW #DJ9315  Busted and entered for you by: Bill
Webster  Converted by MM_Buster v2.0m.  Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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