Quail terrin sous vide

If you are waiting for a special guest and dreaming of surprising him with culinary delights expecting him to get a gastronomic ecstasy, then this recipe is definatelyfor you!

• Preheat the water bath to 72 degrees
• Сut the quail into portion pieces. Vacuum the carcass and breast separately from the legs. Vacuum the legs with duck fat.
• Dip the bags in a water bath and cook for 24 hours
• When serving, place one part of terrine on each plate and add a spoonful of pickled red cabbage and chard leaves on top. Next to the terrine, drip a few dots of orange jelly, alternating with slices of orange, then put red chicory leaves and chopped red onions and scatter Frize leaves, cilantro, chopped walnuts over the dish.

Recipe for making pickled red cabbage:

Ingredients:

• 250 g red cabbage, chopped
• 60 g salt
• 100 ml red wine
• 100g golden sugar powder
• 250 ml vinegar
• 1/2 bay leaf

Steps:
– Stir the cabbage with salt and leave for 2 hours.
– After the time, rinse the cabbage under cold running water for 20 minutes. Squeeze out the water out of washed cabbage, dry it on with paper towels.
– In a saucepan, simmer the red wine until it is evaporated in half, and then add the sugar, then stir until it dissolves. Then add vinegar to cabbage and mix gently.
– Transfer the cabbage into a glass jar, add half a bay leaf on top and close. Pour in the brine as needed.

Terrine recipe:

Ingredients:

• 1 onion, chopped
• 1/2 leek, chopped
• 1 garlic clove, minced
• 1 carrot, chopped
• 1 sprig of parsley
• 1 gram of black peppercorns

Steps:
– Divide the carcass into small pieces, place in a deep saucepan, add the mixture of onions, carrots, parsley, pepper, garlic and add enough water to completely cover the ingredients.

– Put the saucepan over high heat, bring everything to a boil, then reduce heat and simmer for 3 hours. Strain the broth through a fine sieve and bring to a boil again, then cook until it has reduced to one quarter of its original volume.
-Vacuum the breasts with garlic and thyme, place the bag in a preheated water bath to a temperature of 62 degrees and cook for about an hour, then cool it down.
– Print and drain the vacuum bags containing the quail breast and legs. – Separate the leg meat from the bone, then put everything in a small bowl, add salt and pepper to taste.
– Cut the breast into small pieces and place them in a different bowl.

To assemble the whole dish, lay two sheets of parchment paper into the mold, leaving a generous overhang around the edge. Cover the base of the dish with a layer of leg meat and scatter some parsley over it, then put by another layer of leg meat and more parsley, and so on until all ingredients are used.
Cover the meat with an overhanging piece of paper and place a heavy weight on top. Leave the terrine in the refrigerator overnight.

Orange jelly recipe:

Ingredients:

• 250 ml orange juice
• thickener
• 15 g caster sugar

Steps:
– Place the juice, thickener and icing sugar in a blender and beat until the mixture thickens and becomes smooth.

– When you're ready to serve, lift the terrine out of the mold and remove the paper. Cut into 8 servings.