Name: Quail With Pomegranate Jus
Cook time: 20 min
Total time: 3 hr
Yield: Makes 8 (first course) or 4 (main course) servings
Ingredients: 1/2 cup thinly sliced shallots (2 medium); 1 tablespoon Worcestershire sauce; 1/2 teaspoon black pepper; 1/4 cup fresh or bottled pomegranate juice; 1 tablespoon chopped fresh tarragon; 3/8 teaspoon salt; 8 semiboneless quail; 1/2 stick (1/4 cup) unsalted butter; 1/3 cup fresh pomegranate seeds (from 1 pomegranate)

Side view of quail on a red plate with pomegranate arils scattered over.

Photo by Romulo Yanes

Good things do come in small packages. This quail is tender and juicy, and the marinade gives it a spicy sweetness. Best of all, you won't believe how easy it is—marinate, then it's less than 20 minutes between you and an elegant, delicious meal that's sure to impress.

Cooks' note:

To juice a pomegranate, cut in half crosswise, then use a manual or electric juicer. Alternatively, remove seeds from pomegranate and pulse seeds in a food processor until juicy, then transfer seeds to a sieve and drain, pressing on and then discarding solids.

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