Roasted Whole Duck / Quail
()
During roasting sear, cook to desired skin crispness 
Read More
Shop Sous Vide Cookers
Precision® Cookers
Edge-to-edge perfection. No skill required.
Ingredients for 4
Salt/Pepper
Spatchcocked duck and/or quail
1/2 c duck fat per vacuum bag
Directions
-
Step 1
Season birds and vacuum seal in refrigerator/freezer until ready to cook 
-
Finishing Steps
-
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.
-
Step 1
Meanwhile, separate fat from drippings. Add 1-2 tbsp Dijon mustard, splash of sherry, granulated garlic. Reduce by 1/3-1/2.
-
Step 2
Spoon sauce over birds prior to serving.