Put all but 2 tablespoons of the cooled marinade in a Ziploc bag, and add quail. Marinate overnight in the refrigerator. Two hours before serving, dry quail with paper towels, and place them skin ...

Score the quail legs and breast lightly. Place the quail in a shallow bowl covered in the marinade and leave overnight. For the raita, season the cucumber with salt and pepper and leave for 30 ...

Add 2 rosemary sprigs and both halves of the garlic head. Let infuse and cool for 15 minutes, then add the quail. Place the quail in the rosemary brine for 1 to 2 hours. Remove and pat dry.