Quail Confit | RICARDO

Ingredients

• 2 tsp table salt or fine sea salt
• 1/2 tsp black peppercorns, crushed
• 1/2 tsp juniper berries, crushed
• 4 garlic cloves, finely chopped
• 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)