Pomegranate Baked Quail

I thought this one up on holidays when we were able to buy a pack of 4 big plump quail-one of my favourite birds.

• Ready In: 30 mins
• Serves: 2

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. Marinate quail in remaining ingredients 2 hours.
2. Heat oven and tray to 220c.
3. Remove quail from marinade, strain and reserve.
4. Place quail skin-side down on heated tray and cook for 10 minutes.
5. Turn and cook a further 5 minutes (or until cooked to your liking) to crisp and brown skin.
6. Meanwhile heat marinade to boiling and cook on a low heat to reduce by half.
7. Serve quail with a little of the syrup spooned over.