Boil potato cubes in salted water for 15-20 minutes until tender, then drain.
Simmer cranberry sauce ingredients in a covered pan for 10-15 minutes until softened.
Combine the spice rub ingredients in a small bowl.
Preheat your oven to 180°C and pat the quails dry.
Season quail cavities and stuff with ginger, orange peel, and spring onion before sealing.
Brush quails with oil, coat in spice rub, and tie legs with string.
Roast quails on a bed of shallots and spring onions with rice wine for 20-25 minutes.
Stir-fry ginger, black beans, chilli, and bacon in 15ml peanut oil for 30 seconds.
Add potatoes and soy sauce to the wok, then roast in a tray for 20-25 minutes.
Rest the cooked quails for 5 minutes and reserve the pan juices.
Whisk stock, flour, and soy sauce into the pan juices over heat to create gravy.
Blanch the carrots in boiling water for 2-3 minutes and drain.
Stir-fry the cavolo nero in oil for 1 minute.
Add water to the wok and stir-fry until the greens wilt.
Combine carrots with the greens, season, and stir-fry for 2 minutes.
Plate the vegetables and potatoes, top with quail, and serve with cranberry sauce and gravy.