Heat the water with the salt and the sugar until the salt and sugar dissolved.
Add juniper berries, peppercorns, parsley, bay leaves and garlic. Stir to combine. Leave to cool.
Add quail and leave in the brine for at least 4 hours.
Preheat oven to 425 F.
Remove quail from the brine and pat dry.
Place in a roasting pan and transfer to the oven.
Roast for 15 minutes.
Meanwhile, make the sauce.
In a large skillet, heat 1 tablespoon of the butter.
Add shallots and cook until softened.
Add cherries, sugar, salt and port. Bring to a boil. Reduce to a light simmer.
Simmer until thickened, about 5 minutes.
Add remaining butter and whisk until incorporated.
Garnish with fresh cherries.
Notes
Brining time not included in prep time.
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