Pomegranate Baked Quail

Ingredients

• 4 quail, backbones removed to butterfly
• 2 tablespoons pomegranate molasses
• 1 tablespoon orange marmalade
• 1 lime, juice and zest of
• 2 cloves garlic, crushed
• salt & freshly ground black pepper

Directions

1. 1

   Marinate quail in remaining ingredients 2 hours.

2. 2

   Heat oven and tray to 220c.

3. 3

   Remove quail from marinade, strain and reserve.

4. 4

   Place quail skin-side down on heated tray and cook for 10 minutes.

5. 5

   Turn and cook a further 5 minutes (or until cooked to your liking) to crisp and brown skin.

6. 6

   Meanwhile heat marinade to boiling and cook on a low heat to reduce by half.

7. 7

   Serve quail with a little of the syrup spooned over.