Grilled Quail With Mango And Arugula

Name: Grilled Quail With Mango And Arugula
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 6
Cuisine: Global
Ingredients: 6 servings arugula; 6 servings freshly ground black pepper, to taste; 6 servings finely chopped chives; 6 servings curry powder; 6 servings mango; 6 servings mangoes; 6 servings olive oil; 6 servings quail; 6 servings salt, to taste; 6 servings shallots; 6 servings sugar; 1 sprig tarragon

Grilled Quail With Mango And Arugulan is a gluten free and dairy free main course. This recipe serves 6. One serving contains 389 calories, 22g of protein, and 27g of fat. It is perfect for The Fourth Of July. From preparation to the plate, this recipe takes approximately 1 hour and 15 minutes. A mixture of tarragon sprigs, olive oil, chives, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert.

Instructions

Preheat the oven to 250°F.Rub the quail lightly with olive oil, then season with salt and pepper and rub with the curry powder and ginger.

Ingredients you will need

Salt And Pepper

Curry Powder

Olive Oil

Ginger

Quail

Dry Seasoning Rub

Equipment you will use

Oven

Place the quail in a pan, cut side down, on top of the sprigs of tarragon and add the mango slices so that they can absorb the flavor of the herbs and ginger. Set aside in the refrigerator for 30 minutes.Preheat a grill or a grill pan over medium heat. Grill the mango slices until they have visible grill marks on each side, then arrange the slices on a serving platter.

Ingredients you will need

Tarragon

Ginger

Herbs

Mango

Quail

Equipment you will use

Grill Pan

Grill

Frying Pan

Remove the quail from the spice rub and reserve any rub remaining in the pan.

Ingredients you will need

Dry Seasoning Rub

Quail

Equipment you will use

Frying Pan

Place the quail halves on the grill or grill pan and grill until the skin has browned, about 3 minutes per side.

Ingredients you will need

Quail

Equipment you will use

Grill Pan

Grill

Transfer the quail to the oven to keep warm.While the quail is grilling, heat a pan over medium heat and scrape any of the remaining spice rub into the pan.

Ingredients you will need

Dry Seasoning Rub

Quail

Equipment you will use

Oven

Frying Pan

Add the shallots and diced mango scraps to the pan and cook until slightly caramelized.

Ingredients you will need

Shallot

Mango

Equipment you will use

Frying Pan

Add the orange zest and juice and continue cooking until the juice has completely evaporated. Stir in the sugar.

Ingredients you will need

Orange Zest

Juice

Sugar

Add the arugula to the pan and cook until it has wilted.

Ingredients you will need

Arugula

Equipment you will use

Frying Pan

Transfer the arugula to the serving platter with the mango slices. Arrange the grilled quail on top and sprinkle with the chives and mango julienne.

Ingredients you will need

Arugula

Chives

Mango

Quail

Serve warm.Chef’s Note: A fine julienne is a matchstick-size cut.

Cut your vegetable into slices that are approximately 1/16-inch thick and then cut them across 1/16-inch. They should not be any longer than 1 1/2 inches so that they are not cumbersome to eat.Try out these grilled poultry dishes on Food Republic:Grilled Chicken Under A Brick Recipe

Ingredients you will need

Grilled Chicken