Tick off the ingredients as you buy them
Heat Moro Tradicional Olive Oil in a large heavy based saucepan over high heat. Add the quails and thyme cook, spooning hot oil and thyme over meat frequently, for 4 minutes
or until golden. Remove with tongs and stand until required. Return pan to heat, add garlic and cook for 1 minute or until starting to golden. Add the onion and carrots and
cook for 6-8 minutes or until softened.
Add the vinegar and wine bring to the boil then add bay leaf, rosemary, zests and black pepper. Cook for 3 minutes or until aromatic. Add 1 cup of water and the quails. Bring mixture to the boil reduce heat to medium and cook for 10 minutes or until quail is cooked through and sauce has reduced slightly. Let it stand to rest for 5 minutes.
For the salad mix lettuce leaves and oranges slices in a large bowl. Season with salt and black pepper and add 2 tablespoons of the jus of the escabeche to make like a vinaigrette. drizzle with extra olive oil. Serve the quail warm with the salad alongside.