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add to shopping list 1/2 cup thinly sliced shallots (2 medium) 1 tablespoon Worcestershire sauce 1/2 teaspoon black pepper 1/4 cup fresh or bottled pomegranate juice 1 tablespoon chopped fresh tarragon 3/8 teaspoon salt 8 semiboneless quail 1/2 stick (1/4 cup) unsalted [...]
Read the recipe at epicurious.com
