Pomegranate Glazed Quail Salad with Orange Vinaigrette and Spicy Pecans

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Pomegranate Glaze:

2 cups orange juice

2 cups cranberry juice

2 tablespoons pomegranate molasses (found in Middle Eastern or Hispanic Markets)

2 tablespoons light brown sugar

6 cups chicken stock reduced to 2 cups

Salt and freshly ground pepper

Spicy Orange Vinaigrette:

2 cups orange juice

2 tablespoons red wine vinegar

2 tablespoons coarsely chopped red onion

1 jalapeno pepper, coarsely chopped

1 tablespoon ancho chile powder

3/4 cup olive oil

1 tablespoon honey

Salt and pepper to taste

Spicy Pecans:

3/4 cup sugar

1/4 cup water

1/8 teaspoon cayenne pepper

1/2 cup whole pecans