I came up with this recipe by mixing and combining several of Nigella's quail recipes together. The honey in the marinade was inspired by the lovely St Tropez Chicken recipe in Feast. The touch of balsamic vinegar was inspired by a recipe for Buttered Quail with Balsamic Vinegar in Anna Del Conte's Gastronomy of Italy. As you can see in the picture, the quail comes out a lovely burnished bronze colour.
Recipe posted by Psappha