Roasted Whole Duck / Quail
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During roasting sear, cook to desired skin crispness 
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Ingredients for 4
Salt/Pepper
Spatchcocked duck and/or quail
1/2 c duck fat per vacuum bag
Directions
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Step 1
Season birds and vacuum seal in refrigerator/freezer until ready to cook 
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Finishing Steps
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Step 0
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.
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Step 1
Meanwhile, separate fat from drippings. Add 1-2 tbsp Dijon mustard, splash of sherry, granulated garlic. Reduce by 1/3-1/2.
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Step 2
Spoon sauce over birds prior to serving.