Wash, drain, and dry the quail. Set aside. Chop the pork sidemeat with the garlic and herbs into a fine paste. Add the bread crumbs, carrot, celery, and black pepper, mixing thoroughly.
Stuff the quail, trying not to tear the skin (don’t panic if you do). Gently separate the skin from the breast and work the stuffing in between the two. Pack extra stuffing between the thigh and the brea