Ingredients

1 Quail
Brine
Rose Jam
Middle Eastern Gremolata
Foie Gras Mousse & Borek Tube

methods

Debone quail keeping breasts attached and removing legs;

Brine quail for 30 minutes;

Pat dry and fold breast together to look like one;

Vacuum pack and sous vide 18 minutes at 155°F;

Take from bag and sear in oil. Finish with aromats and butter;

Place on plate with foie gras borek;

Rose jam;

Gremolata;

Jus