Quails with figs walnut sauce

Name: Quails with figs & walnut sauce
Ingredients: 2 bay leaves, crumbled; 4 thyme sprigs, leaves picked; finely grated zest ½ small lemon; 4 tbsp brandy; 135ml extra virgin olive oil; 12 quails; 50g butter, cut into 12 small pieces; 350ml dry vermouth; 9 figs, stems snipped off and halved lengthways; 2 tbsp honey; 1 ½ tbsp balsamic vinegar; 500ml chicken stock; 3 large garlic cloves; 80g walnuts; 150ml walnut oil; 1 tbsp finely chopped flat-leaf parsley