Pan-roasted quail, herbs and fried egg by Paul Welburn

This stunning recipe from Paul Welburn uses a number of creative cooking methods to prepare the quail. Transglutaminase, also known as 'meat glue', is used to fuse the flesh of the quail breasts together to create a neat finish. Both legs and breasts are cooked sous vide to ensure a fantastically tender texture, perfectly paired by rich, earthy ceps and a tasty fried egg.

[SuperJameslittle]

what temp/time are we using the sous vide?

[hoxxylo]

hi chef could you tell me how long time and temperature you cooking breast and legs quail
thank you

[SuperJameslittle]

what temp and time is the sous vide quail?

[enkhjargalsharavdorj]

Can we do the same food using chicken.