Sous Vide Quail Breast

(186)

Emily Farris and Jeff Akin

Kansas City, Missouri

Emily Farris and Jeff Akin are the co-founders of Feed Me Creative, a former culinary creative agency in Kansas City, MO.

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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. 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. Serve whole or thinly sliced.
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Ingredients for 4

  • 8 bone-in, skin-on quail breasts (from 4 quail)

  • Kosher salt and freshly ground black pepper

  • 1 tablespoon extra virgin olive oil

Directions

  • Step 1

    Set the Anova Sous Vide Precision Cooker to 134°F (56°C).

  • Step 2

    Season the quail with salt and pepper and place in a large zipper lock or vacuum seal bag. Seal the bag using the water immersion technique or a vacuum sealer on the moist setting. Place in the water bath and set the timer for 2 hours.

    • Finishing Steps

    • Step 0

      When the timer goes off, remove the bag from the water bath. Remove the quail from the bag and pat very dry with paper towels. Rub quail with olive oil.

    • Step 1

      Heat a cast iron skillet over high heat for 5 minutes. Add the quail and sear until skin is golden brown, about 1 minute per side. (Alternatively, grill the quail over a high flame until golden brown.) Transfer to a platter and serve.

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134 F / 56.7 C Recipe Temp
Recipe Time
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