Meats are always juicier and sweeter when closest to the bone. A quail has very little meat, but the meat is tender and sweet when cooked properly. And it is fun to pick the meat out of the bone.
Here is a pictorial Guide:
1. Marinate quails with ginger, garlic, sesame oil overnight (or at least 2 to 4 hours)
2. Saute the quails to seal the juices, on a small pan, you will need to do this in batches.
4. Preheat oven to 400 degrees, then cover quails with bacon strips to keep the meat moist. Bake at 300 degrees for one hour.
Broil for 2 minutes prior to serving to give it a nice brown finish.