Bacon-wrapped quail with marsala

Method

• Step 1
  Briefly rinse each quail cavity under cold running water. Pat dry with paper towel (inside and out). Season with salt and pepper.
• Step 2
  Cut each parsnip in half lengthways, then each half, lengthways, into 3 equal pieces. Place pieces, in a single layer, in a large roasting pan and drizzle with 1 tablespoon of olive oil. Season with salt and pepper, and set aside.
• Step 3
  Preheat oven to 180°C. Heat a large frying pan over medium heat. Add the remaining olive oil. Add onions and cook, stirring, for 3 minutes or until soft. Add the celery and carrot, and cook, stirring, for a further 2 minutes.
• Step 4
  Combine the breadcrumbs and onion mixture in a large bowl. Add the rosemary and lemon rind. Season with salt and pepper, and stir until well combined. Fill each quail cavity with some of the seasoning mixture. Wrap a bacon rasher around the middle of each quail and secure with a toothpick. Place the quail on the parsnip in the roasting pan. Bake in preheated oven for 35-40 minutes or until the quail juices run clear when pierced with a skewer in the thickest part of the breast.
• Step 5
  Transfer quail to a plate and cover loosely with foil. Place the roasting pan over high heat. Add the marsala, scraping the pan with a flat-bottomed wooden spoon, until it comes to the boil. Boil, stirring occasionally, for 3 minutes or until reduced by half. Season with salt and pepper. Strain through a fine sieve into a jug.
• Step 6
  Place quail with parsnip on serving plates. Pour over a little of the sauce and serve immediately with salad leaves.