Spatchcock quail and dust with kosher salt and freshly cracked black pepper. Leave outside the fridge for 1 hour to bring to room temperature.
To make cranberry sauce, first finely dice a medium yellow onion. In a large skillet, heat a thin layer of olive oil on medium heat and add the onion. Dust with kosher salt and freshly cracked black pepper.
Once onions are slightly seared and brown, turn heat to medium-low and continue to caramelize onions. Once onions are caramelized (about 20-30 minutes), add 1 teaspoon each of freshly minced ginger and garlic. Raise heat to medium and stir in for 2-3 minutes.
Deglaze skillet contents with 1/2 cup of bourbon. Stir in for a few minutes. Add 1 cup of chicken stock, followed by 12 ounces of fresh cranberries, juice and zest from one mandarin orange, and 2 tablespoons of brown sugar. Stir frequently as cranberries crack and release juice. The sauce is done when most cranberries have cracked and the sauce has a jelly-like texture but still some texture of actual cranberries. Salt to taste. Turn to low until ready to serve.
To roast quail, pre-heat the oven to 400 degrees Fahrenheit. Add quail to a baking sheet or some sort of oven-safe grate, lightly coat with olive oil. Roast skin-side-up for 12 minutes, then turn on broiler and sear for 5 minutes. Ideally, when done, skin is brown and breasts are around 165 and legs are closer to 180.
To serve, let quail rest for 5 minutes. Either dollop cranberry sauce on quail or the side and top with fresh basil, cut chiffonade.
