This duck is soaked in a tea-flavored brine, dried overnight, and then roasted imparting a fragrant, herbal-flavor. While the brining process may seem a little involved, it is definitely worth it. If you have any tea-glaze left over, drizzle it over the duck before serving.
On October Tropical Foods had its Flavors of the Fall Recipe Contest with the culinary students at the Charlotte Campus of Johnson & Wales University. This recipe, Autumn Harvest Quail, was created by Allegra Grant.