Glazed quail fillets with pomegranate pilaff

Name: Glazed quail fillets with pomegranate pilaff
Yield: Serves 4
Cuisine: French
Ingredients: 1 spring onion, thinly sliced; 1 onion, chopped; 1 medium onion and 1 carrot, roughly chopped; a little duck or goose fat, or vegetable oil; bunch of coriander, chopped; 1 bay leaf; 40 g walnuts, toasted in the oven and chopped; 1 tbsp olive oil; 3 pomegranates; 1 clove garlic, minced; 190 g basmati rice, rinsed and drained; 6 whole quail; 1 tbsp lemon juice; ¼ tsp ground cumin

Preparation info

Serves
4

Difficulty
Easy

Appears in

A Table in the Tarn

By Orlando Murrin

Published 2008

About

The classic French treatment for quail and pigeon is to roast the birds whole in a very hot oven and let guests pick off the delicious morsels of meat. At Raynaudes, however, we like to make life as easy as possible for guests, so whenever possible the boning is done in the kitchen.

Ingredients

6 whole quail

Europe
France
Main course
Gluten-free
Mediterranean

Method

Remove the fillets from the quail and make stock from the remains of the birds (having thrown away any innards) following the method. Defat the stock before using.

Cut one of the pomegranates in half and use a small spoon to remove the seeds, discarding any of the bitter white pith. Set aside. Squeeze the other two pomegranates using a lemon squ