Keller's Quail in a Jar

Creativity ebbs and flows. And when I am in an ebb or down time, I will go to the bookshelf. From there I grab a book by either Keller, Trotter, Blumenthal, Adria, Achatz, Richards, Mina, and a bunch of others I have. Blindly open the book, and providing I haven't made it before, make it. I have found that this method usually works at breaking the log jam of creativity. When I am really lucky it involves methods or techniques I've never employed.
Such was the case today. Keller's sous vide book provided a new technique. Something I have never done, but have seen in some recipes. Just never thought of actually doing it. Cooking in a mason jar. Sure it's reminiscent of preserving. But oh so different. I started with a quail. Deboned it leaving just the wings and legs intact. Stuffed the cavity with foie gras. Wrapped in cheesecloth and into a mason jar. Filled with duck stock, and cooked at 147 degrees for one hour. I am somewhat worried in that it did cook at 156 degrees for a few minutes during the hour. We'll see the results in a few days. I still need to reduce the cooking stock with port. Add to that some gelatine and make a glaze. Then slice, and hopefully have a beautiful presentation for a cold appetizer.
This cooking method was fun and relatively simple. It also opens up some other avenues. LAtely I have been reading a lot from both Shola (Studio Kitchen) and Alex (ideas in food) as they have been doing lots of different things with mason jar cookery. We'll see if I go down some of their roads. But that's the point of this exercise. Breaking the rut by trying new things.
So once again it seems to have worked. But what will come of it.....