Roasted Stuffed Quail with Madeira-Quince Sauce and Tomato-Onion Confit

Quail is typically more tender than chicken meat and is known for being very moist when prepared correctly. But because quail is much smaller than chicken, it’s easier to overcook, so I brine the quail to ensure they come out perfectly. For fun—and because it makes a wonderful presentation—I’ve made this a double-quail dish, with a hard-boiled quail egg sealed inside the lamb meatball slipped into the cavity of each bird. The Madeira-quince sauce and the tomato-onion confit not only complem