Tea-smoked quail, preserved eggs and glacé ginger in sweet pastry

In the 1980s we were playing around a lot with Sichuan tea-smoked duck and decided to do a variation with quail, combining both Chinese green-tea leaves and Australian gum leaves. The Chinese would bave used pork or chicken rather than quail. I decided to capture the salt and sweet combinations so loved by the Chinese in a rich pastry with preserved duck eggs. The eggs are preserved by wrapping them in a mixture of lime and ash, then burying them in the ground for approximately 100 days. A