Quail is a delicate bird that requires careful, precise cooking to give tender, moist meat. Cooking quail sous vide is beneficial as the meat is protected from high temperatures that could dry it out. Cooking the breast on the bone helps retain the shape of the breast and protects the meat when searing to crisp the skin.
Why not have a go at Mark Dodson’s Breast of quail with pea purée, pancetta and marjoram jus or for a real challenge try Colin McGurran’s Quail in the woods – it's not for the faint-hearted!
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