Juice of 1 orange
3 tbsp honey
Ingredients for Marinade
4 tbsp light soy sauce
1 tbsp fish sauce
1 tsp sesame oil
1 and 1/2 tsp Chinese 5 spice powder
1/2 tsp cracked black pepper
2 tbsp hoisin sauce
4 cloves garlic grated
Medium knob ginger grated
Combine marinade ingredients and in a suitable vessel marinate quail for a few hours or preferably overnight.
Shake off excess marinade, and skewer each quail individually with a long metal skewer.
Place in a deep sided roasting tray, utilising tray sides and some sort of trivet (I made one out of foil) so quails are hanging like a mini rotisserie.
Put tray in fridge for an hour or so, uncovered, to semi dry marinade and skin.
Combine orange juice and honey.
Preheat oven to 200 degrees celsius.
Brush quail all over with glaze, and place in oven for approximately 25 minutes.
Remove quail during this time a few times to brush more glaze on.
Turn oven up to maximum for the last few minutes, but being careful not to burn the birds.
Serve with whatever takes your fancy.