POMEGRANATE MAR QUAIL w/FIGS & ARUGULA

By BobD

Ingredients

• 6 SERVINGS
• 1 cup fresh mint leaves
• • ½ cup pomegranate juice (available at specialty food stores)
• • 8 cloves garlic
• • 12 semi-boneless quail, 2 wing joints removed
• • 6 medium baking potatoes
• • Peanut oil for deep-frying
• • 7 tablespoons extra-virgin oil
• • 6 tablespoons lemon juice
• • 4 tablespoons orange juice
• • 1 tablespoon honey
• • Salt and freshly ground black pepper to taste
• • 12 fresh figs, preferably Black Mission
• • 3 cups arugula leaves

Details

Servings 6
Adapted from dartagnan.com

Preparation

Step 1

1. Combine mint, pomegranate juice, and garlic in a food processor or electric blender and puree into a smooth paste. Scrape into a large resealable plastic bag, add quail, seal bag, and turn several times to coat birds evenly. Refrigerate 8 hours or overnight.

2. Preheat oven to 450°F. Bake potatoes until just barely cooked through, about 30 minutes. Remove from oven, and when cool enough to handle, peel and cut roughly into large cubes. Adjust oven to warm. Fill a large deep skillet halfway with peanut oil. Heat up to 375°F. Add potato pieces and cook until crispy and golden. Fat should cover pieces as they cook.

3. Remove with a slotted spoon and blot on paper towels. Do this in batches if necessary. Keep warm in oven. Whisk 6 tablespoons of the olive oil with the lemon juice, orange juice, and honey. Season with salt and pepper. Quarter figs, then combine with arugula leaves and toss with vinaigrette.

4. Heat 1 very large or 2 medium skillets over medium-high heat. Add the remaining tablespoon of olive oil (a little extra if using 2 pans). Remove quail form marinated, season with salt and pepper, and sauté breast side down until skin is crisp and a rich brown, 2 ½ to 3 ½ minutes. Turn and cook second side until browned, 2 ½ to 3 minutes. Arrange arugula and figs in center of each plate, lay 2 quail on top, scatter potatoes to croutons around, and serve.