- 1/2 cup fresh orange juice
- 1 lemon, quartered
- 2 bay leaves
- 1 teaspoon dried thyme, crumbled
- 1 teaspoon juniper berries, crushed
- 2 tablespoons molasses
- 2 dried small chilies (each about 1 inch long) or 1/2 teaspoon dried hot red pepper flakes
- 2 garlic cloves, crushed
- 8 boneless quail
- available at specialty foods shops and in spice section of many supermarkets
- available at some butcher shops
- 3 tablespoons tarragon white-wine vinegar
- 1 tablespoons Dijon mustard
- 1/2 cup extra-virgin olive oil
- 2 navel oranges, peel and pith cut away and sections cut free from membranes
- 1 mango, peeled, pitted, and sliced
- 1/2 cup pepitas (hulled green pumpkin seeds), toasted lightly
- 2 cups packed mesclun (mixed baby greens), washed and spun dry
- available at natural foods stores
- In a bowl or baking dish stir together marinade ingredients until combined.
- Add quail, turning to coat. Marinate quail, covered and chilled, turning occasionally, at least 3 hours or overnight.
- In a bowl whisk together vinegar and mustard and add oil in a stream, whisking until emulsified. Add orange sections, mango, and pepitas. Chill dressing, covered, about 3 hours to blend flavors.
- Prepare grill.
- Grill quail in batches on an oiled rack set 5 to 6 inches over glowing coals 5 minutes on each side, or until juices run clear when fleshy part of a thigh is pierced. (Alternatively, cook quail in batches in a cast-iron skillet over moderate heat, turning frequently to avoid burning, about 10 minutes.) Let quail stand 3 minutes.
- Toss mesclun with dressing and divide among 4 plates. Top each salad with 2 quail.