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 zest and juice of 1 orange
- 1 teaspoon sugar
- 3 cups arugula
- 1 tablespoon finely chopped chives
- 1/2 cup julienned mango, for serving (optional)
- 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. 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.
- Remove the quail from the spice rub and reserve any rub remaining in the pan. Place the quail halves on the grill or grill pan and grill until the skin has browned, about 3 minutes per side. 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. Add the shallots and diced mango scraps to the pan and cook until slightly caramelized. Add the orange zest and juice and continue cooking until the juice has completely evaporated. Stir in the sugar. Add the arugula to the pan and cook until it has wilted.
- 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, if using. Serve warm.
Copyright © 2019 The Culinary Institute of America