Blackened Quail With Watercress Sauce

• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper
• 1/2 teaspoon ground cayenne pepper
• 3/4 teaspoon freshly ground star anise
• 8 to 10 quails
• Olive oil to saute the quails
• Watercress sauce (see recipe)

1. Mix all seasonings in a small bowl.
2. Sprinkle over the quails on all sides.
3. Heat a heavy skillet over high flame and add enough olive oil to cover in a thin layer.
4. Saute the quails for about 8 minutes, flipping once or twice, until they are golden brown.
5. Serve with watercress sauce.

salt, freshly ground black pepper, ground cayenne pepper, freshly ground star anise, olive oil, sauce

Taken from cooking.nytimes.com/recipes/839 (may not work)