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.
Is the recipe for the Robuchon quail with foie gras in any book? I have felt like making that for some time and seen a few of you dudes making it but couldn't find the recipe in any books. Le Grand Livre is like $500 so I just go browse it at the store.
Originally Posted by impolyt_one
thanks dudes. So in that video he's already prepped the quail mostly - it was wrapped in caul fat and roasted?
Originally Posted by mgm9128
The breasts aren't wrapped in anything. You just fillet each one open, stick in some cooked foie gras, and then roll them up in plastic and cook sous vide. I guess you could do it with caul and roast them conventionally, if you'd like.
Listen bro, it's easy to be a good waiter in establishments where the clientele expect good service. Try being a good waiter in places where they care more about watching the game or hitting on the girl at the next table.