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Home Cooking

Converting recipe for sous vide

Sirrith | Dec 10, 201808:10 PM     1

Hi all, I'm thinking if making this quail and fig recipe, but I'm very worried about overdoing the quail. So naturally I thought about making it sous vide instead. The first problem is, I've found several different times/temperatures for cooking whole quail sous vide. The one I'm tempted to follow is 4 hours at 57C. Then finish under the broiler or on the bbq.

The second problem is that I don't know what will happen to the fig inside the quail if I do cook it for 4 hours. Will it turn to mush and be ruined? Should I be cooking it separately (kind of defeats the point of the recipe)? Should I cook the quail at slightly higher temperatures for shorter time?

Thanks!

Quail Stuffed With Fresh Figs And Prosciutto

Daniel Boulud sometimes makes this signature dish with squab, with a cube of foie gras in the stuffing. Amazing Chicken Recipes ...

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