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.
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[@MM-ob8ti]

Awesome. I love this shows. One day, I'll cook like them lol

[@SeeMeFlee]

same

[@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?

[@enkhjargalsharavdorj4900]

Can we do the same food using chicken.