Ingredients
Equipment
Method
- Liberally dust all sides of the plucked bird with kosher salt and freshly cracked black pepper, and let it sit uncovered in the fridge overnight.
- When you’re ready to sous vide, heat the sous vide water bath to 152 F. Seal the bird with the sliced apple, fresh herbs, coriander, star anise, ginger, and garlic.
- Sous vide cook for 4 hours at 152 F for a mallard or rooster, 3 hours for wood duck or ruffed grouse (or similarly sized bird), 2 hours for teal (or similarly sized bird), 1.5 hours for a single quail (or similarly sized bird), and 1 hour for mourning dove.
- When the bird is done, remove it from the sous vide bath when done. Cut open the sealed bag, remove any ingredients stuck to the bird, and pat the bird dry. Let it rest, uncovered, for 5 to 10 minutes while you heat the oven broiler or grill to HOT.
- Under the broiler or using a hot, hot, hot grill, crisp up the skin on all sides. Allow it to rest, uncovered, for 10 minutes before carving. Upon carving, you may wish to lightly sprinkle with coarse sea salt and set orange slices alongside the carved bird.
Nutrition
Notes
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