What are frozen truffles like? Can they be substituted for fresh? In TFL TK mentions buying them in large quantity and freezing them - I'm gusseing that only works when cooking with them and not shaving raw?
That recipe does not give proper glazing instructions. Once you color the quail, you add your soy sauce mixture to the pan and let it lightly glaze the surface. Also, the legs you can cook sous vide for 2 hours at 68ºC with a little duck fat in the bag. Cure them first in salt for 30 minutes.