QUAIL WITH POMEGRANATE JUS

Quail With Pomegranate Jus image

Yield Makes 8 (first course) or 4 (main course) servings

Number Of Ingredients 9

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1/2 cup thinly sliced shallots (2 medium)
1 tablespoon Worcestershire sauce
1/2 teaspoon black pepper
1/4 cup fresh or bottled pomegranate juice
1 tablespoon chopped fresh tarragon
3/8 teaspoon salt
8 semiboneless quail
1/2 stick (1/4 cup) unsalted butter
1/3 cup fresh pomegranate seeds (from 1 pomegranate)

Steps:

Combine shallots, Worcestershire sauce, pepper, 2 tablespoons pomegranate juice, 2 teaspoons tarragon, and 1/8 teaspoon salt in a large bowl. Add quail, tossing gently to coat, then marinate, covered and chilled, at least 2 hours and up to 4 hours.
Remove quail from marinade, scraping off shallots and reserving marinade, then pat quail dry with paper towels and sprinkle with remaining 1/4 teaspoon salt.
Heat 2 tablespoons butter in a 12-inch heavy nonstick skillet over moderately high heat until foam subsides. Cook 4 quail, turning over once, until browned and just cooked through, about 5 minutes total. (Quail will be rare.) Transfer cooked quail to a serving dish and keep warm, loosely covered with foil. Cook remaining 4 quail in remaining 2 tablespoons butter in same manner, transferring to serving dish.
Add reserved marinade to skillet and cook over moderately high heat, scraping up any brown bits with a wooden spoon, until shallots are just softened, about 4 minutes. Stir in remaining 2 tablespoons pomegranate juice and season with salt, then spoon over quail. Sprinkle with pomegranate seeds and remaining teaspoon tarragon.
To juice a pomegranate, cut in half crosswise, then use a manual or electric juicer. Alternatively, remove seeds from pomegranate and pulse seeds in a food processor until juicy, then transfer seeds to a sieve and drain, pressing on and then discarding solids.