Pomegranate Glazed Plantation Quail* Recipe

Prepare the Quail

Preheat the oven to 375°F (190°C). In a bowl, mix pomegranate juice, brown sugar, soy sauce, olive oil, salt, and black pepper. Rub this mixture all over the quail and let it marinate for 30 minutes.

Roast the Quail

Place the marinated quail in a roasting pan and roast in the preheated oven for 25-30 minutes, basting with the glaze every 10 minutes, until the quail is cooked through and has a nice glaze.

Cook Pearl Onions

In a skillet, heat a tablespoon of butter over medium heat. Add the pearl onions and sauté until they are golden and tender, about 10 minutes. Season with salt and pepper.

Prepare Sweet Potato Gnocchi

In a separate pot, bring water to a boil. Add the sweet potato gnocchi and cook according to package instructions until they float. Drain and set aside.

Cook Bacon Lardons

In the same skillet used for the onions, add the bacon lardons and cook until crispy. Remove and drain on paper towels.

Sauté Kale

In the remaining bacon fat, add the kale and sauté until wilted, about 5 minutes. Add the cooked gnocchi and toss to combine. Add the remaining butter and season with salt and pepper.

Plate the Dish

On a serving plate, place a bed of the gnocchi and kale mixture. Top with the roasted quail and sprinkle the crispy bacon lardons on top. Serve with extra pomegranate glaze if desired.