Citrus Marinated Quail

The perfect size for an appetite-whetting first course, the quail also make an elegant lunch.

4-5 oz quail
1 tsp. toasted sesame oil
1 tsp. corn or vegetable oil
1 orange, juiced and zested
1 lime, juiced and zested
2 Tbsp. pure honey
2 Tbsp. soy sauce
1 clove garlic, crushed
coarse sea salt
black pepper, freshly ground
1 (1") fresh ginger, peeled and finely chopped
¼ lb soba noodles, or spaghetti
2 Tbsp. toasted sesame seeds
2-3 cups pea shots or watercress leaves, loosely packed

Butterfly quail by placing on cutting board breast side up, inserting knife into the cavity and cutting down through the backbone. Cut off and discard wing tips.

In a medium nonmetallic bowl, mix together oils, orange zest and juice, lime juice, honey, soy sauce, garlic, pepper and ginger. Add quail, cover and refrigerate for several hours, turning several times.

Heat a grill or grill pan until hot. Remove quail from marinade, and place on grill, skin side down. Cook until brown, about 5-7 minutes, basting occasionally with marinade. Turn quail, baste, and cook for 5 minutes more.

Meanwhile, bring a pot of salted water to a boil, and add noodles. Cook until al dente, about 3 minutes. Drain, and set aside.

Pour remaining marinade into a saucepan. Reduce until slightly thickened, 2-3 minutes. Strain and place in a clean saucepan. Add noodles; simmer until heated through. Stir in sesame seeds.

Divide noodles and pea shoots or watercress among four plates. Place a quail on top and serve.

Makes 4 servings.