long strips of zest from 1 orange
sprigs of thyme
1⁄4 cup olive oil
juice from 1 orange
finely grated zest and juice 1 lemon
2 cloves garlic, crushed
sea salt and freshly ground pepper
1 fennel bulb
2 cups picked watercress
1 small cos lettuce, ripped
1 orange, peeled and sliced
1⁄4 cup walnuts, toasted
1⁄2 cup dried cranberries
Preheat the oven to 180°C.
Quail: Season the cavities of the quail and stuff with the orange zest and thyme. Tie the legs with kitchen string to secure. Rub with olive oil and season.
Place in a baking dish and roast for 25 minutes. Remove to a plate, cover loosely and rest for 20 minutes.
Dressing: Whisk the olive oil, orange and lemon juice, lemon zest and the garlic in a large, shallow dish. Season.
Cut the quail in half through the backbone and breast, then cut in half again to give you 4 pieces. Discard the thyme and orange zest. Add the quail to the dressing, along with any resting juices, and turn to coat. Leave for 10 minutes.
To serve: Slice the fennel thinly. Add to the quail, along with all the remaining ingredients, turning gently to combine. Transfer to a platter and serve with lots of crusty bread.