Method

• 1.
  For the marinade, combine all ingredients in a large bowl. Add quail and toss until well combined. Cover and chill for 1-4 hours to marinate.

• 2.
  Preheat oven to 220°C. Grease 2 baking trays and line with foil.
• 3.
  Remove quail from marinade and transfer, breast-side up, to prepared trays. Strain marinade through a sieve into a saucepan, add redcurrant jelly and port, and place over high heat. Whisk until well combined, then cook, without stirring, for 10 minutes or until reduced by two-thirds.
• 4.
  Pour glaze over quail and roast for 10 minutes or until they start to turn golden. Remove from oven and brush with glaze from trays. Preheat oven grill to high and grill first tray of quail, checking every 2-3 minutes and brushing with glaze, for 6-8 minutes or until sticky and slightly charred. Remove and set aside, covered with foil. Repeat with second tray.
• 5.
  For the salad, toss all ingredients in a bowl until just combined.
• 6.
  Drizzle quail with any remaining glaze from trays and serve with salad.