POMEGRANATE GLAZED QUAIL SALAD WITH ORANGE VINAIGRETTE AND SPICY PECANS

Pomegranate Glazed Quail Salad with Orange Vinaigrette and Spicy Pecans image

Provided by Bobby Flay

Time 2h15m

Yield 4 servings

Number Of Ingredients 18

2 cups orange juice
2 cups cranberry juice
2 tablespoons pomegranate molasses (found in Middle Eastern or Hispanic Markets)
2 tablespoons light brown sugar
6 cups chicken stock reduced to 2 cups
Salt and freshly ground pepper
2 cups orange juice
2 tablespoons red wine vinegar
2 tablespoons coarsely chopped red onion
1 jalapeno pepper, coarsely chopped
1 tablespoon ancho chile powder
3/4 cup olive oil
1 tablespoon honey
Salt and pepper to taste
3/4 cup sugar
1/4 cup water
1/8 teaspoon cayenne pepper
1/2 cup whole pecans

Steps:

Place orange juice, cranberry juice, molasses, and sugar in a small nonreactive sauce pan over high heat and cook until reduced to 1 1/2 cups. Add the reduced chicken stock and cook another 15 minutes. Season with salt and pepper to taste. Let cool.;
Spicy Orange Vinaigrette: Place orange juice in a small nonreactive pan over high heat and cook until reduced to 1/4-cup. Place reduced orange juice, vinegar, onion, jalapeno and ancho powder in a blender and blend until smooth. With the motor running, slowly add the olive oil until emulsified. Add the honey and salt and pepper to taste.
Spicy Pecans: Preheat grill or grill pan. Brush each quail on both sides with the glaze and season with salt and pepper to taste. Grill for 2 to 3 minutes on each side until cooked through.
Assembly: 3 cups mustard greens Spicy Orange Vinaigrette Grilled Quail Spicy Pecans Pomegranate Seeds
Place the greens in a bowl and drizzle with some of the Spicy Orange Vinaigrette. Divide the greens among 4 plates.
Place 2 grilled quail on each plate. Garnish with Spicy Pecans and pomegranate seeds.

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