Ingredients
1/2 cup thinly sliced shallots (2 medium)
1 tablespoon Worcestershire sauce
1/2 teaspoon black pepper
1/4 cup fresh pomegranate juice
3/8 teaspoon salt
8 dove breasts
1/2 stick (1/4 cup) unsalted butter
1/3 cup fresh pomegranate seeds (from 1 pomegranate)
Chopped tarragon
Preparation
Heat 2 tablespoons butter in a 12-inch heavy nonstick skillet over moderately high heat until foam subsides. Cook 8 dove breasts until browned and just cooked through, about 5 minutes total. (Will be rare.) Transfer cooked dove to a serving dish and keep warm, loosely covered with foil.
Add shallots & worcestershire 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 pomegranate juice and season with salt, then spoon over quail. Sprinkle with pomegranate seeds and tarragon.
To juice a pomegranate, cut in half crosswise, then use a manual or electric juicer.
