Roasted Whole Duck / Quail

During roasting sear, cook to desired skin crispness 

Author

Ludwina Ossa

Prep Time: 00:10

Recipe Time: 06:30

Temperature : 158F / 70C

Ingredients

• Salt/Pepper
• Spatchcocked duck and/or quail
• 1/2 c duck fat per vacuum bag

Directions

1. Season birds and vacuum seal in refrigerator/freezer until ready to cook 

Finishing Steps

1. Pat dry and season with garlic herb seasoning. Roast at 350° for 5 min in lower-middle of oven; spoon duck fat and broil for additional 3 min.
2. Meanwhile, separate fat from drippings. Add 1-2 tbsp Dijon mustard, splash of sherry, granulated garlic. Reduce by 1/3-1/2.
3. Spoon sauce over birds prior to serving.