Quail with Apricot-Pecan Stuffing

Ingredients

• 250 ml (1 cup) dried apricots, diced
• 75 ml (1/3 cup) pecans, chopped
• 1 ml (1/4 tsp) grated nutmeg
• Salt and freshly ground pepper, to taste
• 8 quail
• Flour, as required
• 45 ml (3 tbsp) olive oil
• 8 slices mild pancetta
• 1 small onion, chopped
• 375 ml (1 1/2 cup) white wine