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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Preparation Time

  Cooking Time - 35 minutes, Preparation Time - 40 minutes

• Source

  All Recipes

| 1. Stir together 1 1/2 cups pomegranate seeds, pomegranate juice, orange juice, Marsala, mint, and orange zest in a very large glass or ceramic bowl. Add the quail, and turn to evenly coat. Cover the bowl with plastic wrap, and marinate at room temperature for 2 hours. | 2. Remove the quail from the marinade, and pat dry with paper towels. Season the quail inside and out with salt and pepper. Strain the marinade, reserving the liquid, and stuff the quail with the pomegranate seeds. Wrap each quail with 1 slice of pancetta. | 3. Preheat an oven to 400 degrees F (200 degrees C). | 4. Heat the olive oil in a large skillet over medium-high heat. Cook the quail 4 at a time in the hot oil until golden brown on all sides, 5 to 8 minutes total. Place the quail into a large roasting pan in a single layer; set aside. Pour the chicken stock and reserved liquid marinade into the skillet, and bring to a boil. Cook and stir until the sauce has reduced to half its original volume. Pour the sauce over the quail. | 5. Bake the quail in the preheated oven until no longer pink at the bone and the juices run clear, 10 to 15 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C). Pour the juices from the baking dish back into the skillet; cover the quail with aluminum foil, and keep warm. Taste the juices, and add additional orange juice and Marsala wine if desired. Stir in the orange segments, and bring to a boil over medium-high heat. Cook a few minutes until hot. Pour the sauce and orange segments over the quail, and sprinkle with 1/2 cup of pomegranate seeds to serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pomegranate seed	1 1/2	cups		-	-	-	-
pomegranate juice	1/2	cup		67.23	16.3469	0.1868	0.361
orange juice	1/2	cup		55.8	12.895999999999999	0.868	0.248
marsala wine	1/2	cup		-	-	-	-
mint	1/4	cup	chopped	10.032	1.9175	0.7501	0.1664
orange zest	2	tablespoons	grated	-	-	-	-
quail	12		dressed	-	-	-	-
salt black pepper	to taste		ground	-	-	-	-
pancetta	12	slices	unsmoked cured	-	-	-	-
olive oil	1/4	cup		477.36	0.0	0.0	54.0
chicken stock	1	cup		86.4	8.472000000000001	6.047999999999999	2.88
orange	2		sectioned	3.525	0.8812	0.0705	0.009000000000000001
pomegranate seed	1/2	cup		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.