Name: Quail in pomegranate sauce (Codornices con salsa de granada)
Yield: Serves 6
Cuisine: Spanish
Ingredients: ⅔ cup (150 ml) dry white wine; 1 cup (250 ml) freshly squeezed pomegranate juice; 1 stick cinnamon; Seeds of 1 pomegranate, to garnish; ¾ cup (5½ oz/150 g) sugar; ½ cup (125 ml) white wine vinegar; Peel of 1 lemon; 3½ oz (100 g) slab of salted Iberico panceta, roughly chopped (or dry-cured pork belly); 12 quails; Freshly ground sea salt and black pepper; 1 tablespoon extra virgin olive oil

Preparation info

Serves
6

Difficulty
Easy

Appears in

Andaluz

By Fiona Dunlop

Published 2023

About

Once common in Al-Andalus, quail has become underrated despite its meat being lean and tasty. Here, it’s bathed in pomegranate sauce to make a wonderful centerpiece. You can replace the Iberian panceta with unsliced Italian pancetta or bacon. Serve with braised rice.

Ingredients

1 tablespoon extra virgin olive oil
3½ oz (100 g) slab of salted Iberico pancet

Method

Preheat the oven to 350°F (180°C).

First, make the sauce: In a large pan, combine sugar, vinegar, wine, pomegranate juice, cinnamon, and the lemon peel and bring to a boil. Boil until thick and syrupy, about 30 minutes. Remove the lemon rind and set the sauce aside.

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