6 quails, about (7 oz/200 g) each, halved or quartered
2 sprigs thyme
2 cups (500 ml) melted duck fat, or light olive oil (see note)
In a bowl, combine the salt, pepper, juniper berries and garlic. In a 13 x 9-inch (33 x 23 cm) baking dish, arrange the quails and sprinkle with the salt mixture. Cover and refrigerate for 2 to 24 hours.
With the rack in the middle position, preheat the oven to 300°F (150°C).
Drain the quails and pat dry. Place back into the cleaned baking dish. Cover with the duck fat and add the thyme. Cover the baking dish with aluminum foil and place on a baking sheet. Bake for 3 hours or until the meat falls easily off the bone.
Serve the quail confit with a green salad and Sea Buckthorn Chutney, or use in Quail, Ricotta and Lemon Ravioli (see recipe).
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