Preheat the oven to 200'C.
Season the quail with salt and pepper. Heat a frying pan to hot, add a splash of olive and seal the meat on both sides. Transfer to a baking tray, sprinkle the thyme on top and then roast in the oven for 6-7 minutes.
For the sauce:
Peel and dice the shallot and the garlic. Pick and chop the parsley. Add a splash of olive oil to a hot frying pan and then add the shallot and the garlic. Cook until golden brown and then add the chicken stock. Allow the liquid to reduce by half and then pass through a sieve. While the sauce is still hot, stir in the butter and the chopped parsley.
For the salad:
Dice the apple, place in a bowl and then squeeze the lemon juice on top to prevent the apple from discolouring. Wash the watercress. Spread the walnuts onto a baking sheet and cook for 5 minutes. Break into small pieces once toasted. Combine all of the salad ingredients.
To serve: place a handful of the watercress salad in middle of each plate. Glaze the quail with the sauce and place on top of the salad and drizzle a bit of the sauce around the plate and serve immediately.
«Try making this recipe using wood pigeon or partridge as a replacement for the quail.»