1/4 cup Pomegranate juice
1 Tbsp. Pomegranate seeds
1 Tbs. Honey
2 Tbs. Walnuts, toasted
1 tsp. Walnut oil
LET'S GET COOKING!
Quail: Using kitchen shears, butterfly quails by cutting along both sides of the back bone and remove it. Make a notch on top end or cartilage of breast bone and lay flat to spatchcock quail. Season with salt and pepper.
In large sauté pan over medium high heat, sauté foie gras for one minute on each side. Season with salt and pepper. Set foie gras aside and keep warm. Remove rendered, keeping 1 TBS. of rendered fat in the pan. Return pan to heat and place quails skin side down. Cook for 7 to 8 min. or until skin is golden. Flip to other side and cook an additional 4 to 5 min. Remove quail, keep warm and return sauté pan to heat.
Pour the pomegranate juice into pan, scraping the bottom to deglaze the pan. Add honey, Demi-glace, salt and pepper and whisk to combine. Simmer until sauce slightly covers the back of a spoon.
Green Beans: Steam green beans over simmering water until slightly cooked. Remove from steamer and place in a bowl. Toss with walnut oil, toasted walnuts and season with salt and pepper.
To Serve: Place quail on a plate, drizzle pan sauce on top and garnish with pomegranate seeds. Serve with green beans on the side, placing Foie Gras on top of greens beans. Serve with additional sauce.
• USDA recommends cooking poultry until internal temperature reaches 165 °F.