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1
Preheat the oven to 250F.
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2
Rub the quail lightly with olive oil, then season with salt and pepper and rub with the curry powder and ginger.
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3
Place the quail in a pan, cut side down, on top of the sprigs of tarragon and add the mango slices so that they can absorb the flavor of the herbs and ginger.
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4
Set aside in the refrigerator for 30 minutes.
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5
Preheat a grill or a grill pan over medium heat.
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6
Grill the mango slices until they have visible grill marks on each side, then arrange the slices on a serving platter.
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7
Remove the quail from the spice rub and reserve any rub remaining in the pan.
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8
Place the quail halves on the grill or grill pan and grill until the skin has browned, about 3 minutes per side.
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9
Transfer the quail to the oven to keep warm.
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10
While the quail is grilling, heat a pan over medium heat and scrape any of the remaining spice rub into the pan.
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11
Add the shallots and diced mango scraps to the pan and cook until slightly caramelized.
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12
Add the orange zest and juice and continue cooking until the juice has completely evaporated.
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13
Stir in the sugar.
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14
Add the arugula to the pan and cook until it has wilted.
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15
Transfer the arugula to the serving platter with the mango slices.
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16
Arrange the grilled quail on top and sprinkle with the chives and mango julienne.
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17
Serve warm.
