Quail is quite the delicate little luxury, however, while it may look like chicken, the taste is much more assertive. There are usually two types of people, those that make it’s simple and those that flavor it to bring the gamey taste down, I love both and I would have to say to me quail taste much more like a duck than chicken. I really love using the Lebanese pomegranate flavor in dishes like this, they just mesh so perfectly together.
5 quails, cleaned
2/3 cup pomegranate molasses
2/3 cup olive oil
1/2 teaspoon freshly ground pepper
1 tablespoon garlic paste
5 lemon slices
2 tablespoons melted butter
Pomegranate seeds and lemon slices for garnish
1. In a bowl, add pomegranate molasses, olive oil, pepper and garlic paste, mix. In a shallow bowl, add the quail breast side down, pour mixture on top, cover and allow to marinate in the refrigerator for at least 4 hours.
2. Preheat the oven to 500F. In a roasting pan, add the quail, stuff each one with a lemon slice, pour the marinade on top, brush the tops with butter and sprinkle sea salt on top. Cook for 20 minutes or until the juices run clear when the thigh is pierced.
3. Place the quails on a serving platter and decorate the tops with pomegranate seeds and lemon slices.
Yields: 2-3 servings