Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, sous vide quail breasts with warm potato and watercress salad. One of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.
These Sous Vide Quail Breasts do need to be browned in a skillet after they cook, but it's a quick-and-easy finishing step. Quail is small and delicate, which means it's easy to (accidentally) overcook. Luckily, it's perfect every time with the Anova Sous Vide Precision Cooker.
Sous vide quail breasts with warm potato and watercress salad is one of the most favored of recent trending foods on earth. It’s appreciated by millions daily. It’s easy, it’s fast, it tastes delicious. They’re fine and they look wonderful. Sous vide quail breasts with warm potato and watercress salad is something that I’ve loved my whole life.
To get started with this recipe, we have to prepare a few ingredients. You can have sous vide quail breasts with warm potato and watercress salad using 14 ingredients and 12 steps. Here is how you cook that.
The ingredients needed to make Sous vide quail breasts with warm potato and watercress salad:
- Get For sous vide quail:
- Take quail breast fillet
- Take garlic crushed
- Make ready fresh thyme
- Take Salt and pepper
- Get Olive oil
- Get For potato and watercress salad:
- Prepare small red potato, cleaned, unpeel and cut it bite size
- Make ready olive oil
- Make ready Salt and pepper
- Get lemon juice
- Get sherry vinegar
- Get watercress tough stems removed
- Make ready Zest half of lemon
Our sous vide potato salad recipe uses fingerling potatoes for added flavor and great visual appeal. - Amazing Food Made Easy. Remove the potatoes from the sous vide pouches and place into a large bowl. Pour the onion-garlic-bacon mixture over the top of the sous vide potatoes and stir to mix. Make a big batch on the weekend, then reheat as needed for quick side dishes during the week.
Steps to make Sous vide quail breasts with warm potato and watercress salad:
- For Sous vide quail breast:
- Set the Anova sous vide precision cooker to 62 C
- Season the quail with salt and pepper and place in the large zipper lock or vacuum seal back along with olive oil, garlic and tyhme.
- Seal the bag using the water immersion technique. Place in the water bath for 1 hour
- When the timer goes off, remove the bag from the water bath. Remove the quail from the bag and pat dry with paper towels.
- Heat the pan over high heat and put 2 tbsp of light olive oil. Add the quail and sear until skin is golden brown, about 1 minute per side.
- Transfer to the place and serve with warm salad.
- For salad: Heat oven to 375 C. Arrange potatoes in a roasting pan and add 1 tbsp olive oil, salt and pepper. Roll potatoes to coat.
- Roast for 40 minutes of until the potatoes are tender. Remove from oven and let stand just until cool enough to handle.
- Meanwhile, whisk together lemon juice, sherry vinegar, 2 tbsp olive oil, salt and pepper in a medium bowl, set aside.
- Put the warm potato in a bowl, add the vinaigrette and toss to coat. Add watercress and lemon zest, toss, serve immediately.
- Enjoy
I also tried some potatoes that were irregularly sized, and in those cases, I made sure all the potato pieces were approximately the same size by cutting them in half or in quarters. This sous vide duck breast recipe pairs perfectly with garlic mashed potatoes and my signature braised leeks, with one slight modification. Instead of using homemade chicken bone broth that the original recipe calls for, I used the leftover juice from the duck breasts. Add the chopped watercress and the leaves just before serving. Warm potatoes and cool greens are a perfect combination for a late-summer meal.
So that’s going to wrap this up for this special food sous vide quail breasts with warm potato and watercress salad recipe. Thanks so much for your time. I am confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
