Pomegranate Baked Quail - cooking recipe

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

Preparation

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