Dove With Pomegranate Juice

1. 1

   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.

2. 2

   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.

3. 3

   To juice a pomegranate, cut in half crosswise, then use a manual or electric juicer.

No additional tips available.