Makes 6 servings


6 quail, halved through the breastbone 1/4 cup olive oil Kosher salt, to taste Freshly ground black pepper, to taste 1 teaspoon curry powder 1 teaspoon peeled and grated ginger 4 tarragon sprigs 2 mangoes, peeled, pitted, and thinly sliced, scraps diced and reserved 2 shallots, thinly sliced Finely grated…

DISH Member Login

Forgot your password?

Enter your email address and we'll send you a link to reset your password.

Leave a Comment