Quail is a delicate bird that requires careful, precise cooking to give tender, moist meat. Cooking quail sous vide is beneficial as the meat is protected from high temperatures that could dry it out. Cooking the breast on the bone helps retain the shape of the breast and protects the meat when searing to crisp the skin.
1
Preheat the water bath to 62°C
2
Remove the legs from the quails for later use. Remove the entrails and discard. Wipe the cavity out with kitchen paper
3
Season the quails with salt inside and out and place into individual vacuum bags with a ladle of chicken stock and seal under pressure
4
Place the bags into the preheated water bath to cook for 45 minutes
5
Remove the quails from the bags and dry with kitchen paper
6
Heat a frying pan over a high heat, add a little vegetable oil and quickly colour the skin of the birds
7
Remove the breasts from the bones if desired and serve
Variations
Serving suggestions
Why not have a go at Mark Dodson’s Breast of quail with pea purée, pancetta and marjoram jus or for a real challenge try Colin McGurran’s Quail in the woods – it's not for the faint-hearted!
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