Quaglie Alla Melagrana

I recently ate a dish in Greece very similar to this one, described as Byzantine quail and implying ancient times, but this is a Renaissance recipe from the Veneto. The sauce would work well on squab or duck. During the fall and winter, the colorful garnish of orange segments is further enhanced with a sprinkling of ruby-red fresh pomegranate seeds. Serve with saffron risotto and sautéed spinach with pine nuts and you have a most elegant and dramatic plate that tastes as wonderful as it loo