Sous vide quail breasts with warm potato and watercress salad. The potatoes cook sous vide with a bit of chicken stock, then get tossed and served with the warm dressing. This is hearty winter side dish perfect for those cold, windy Combine potatoes and stock in a large zipper lock bag. Seal the bag using the water immersion technique.

Getting your quail cook sous vide is. Our sous vide potato salad recipe uses fingerling potatoes for added flavor and great visual appeal. - Amazing Food Made Easy. The vinegar also helps this dish to complement fattier main courses like ribeye or duck breast. You can cook Sous vide quail breasts with warm potato and watercress salad using 14 ingredients and 12 steps. Here is how you achieve it.

Ingredients of Sous vide quail breasts with warm potato and watercress salad

1. It's of For sous vide quail:.
2. It's 18 pcs of quail breast fillet.
3. You need 3 of garlic crushed.
4. Prepare 2 tsp of fresh thyme.
5. You need of Salt and pepper.
6. It's of Olive oil.
7. It's of For potato and watercress salad:.
8. Prepare 500 g of small red potato, cleaned, unpeel and cut it bite size.
9. You need 3 tbsp of olive oil.
10. You need of Salt and pepper.
11. You need 2 tsp of lemon juice.
12. Prepare 2 tsp of sherry vinegar.
13. You need 1 bunch of watercress tough stems removed.
14. It's of Zest half of lemon.

The sous vide potatoes turn out nice and tender and always perfectly cooked. Make a big batch on the weekend, then reheat as needed for quick side dishes during the week. They're perfectly cooked and I'm also completely smitten with making my own oven-roasted potatoes, and I also love serving boiled potatoes slathered with olive oil or butter (or a bit of. Tender roasted fingerling potatoes pair harmoniously with wilted watercress in this simple salad.

Sous vide quail breasts with warm potato and watercress salad step by step

1. For Sous vide quail breast:.
2. Set the Anova sous vide precision cooker to 62 C.
3. 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..
4. Seal the bag using the water immersion technique. Place in the water bath for 1 hour.
5. When the timer goes off, remove the bag from the water bath. Remove the quail from the bag and pat dry with paper towels..
6. 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..
7. Transfer to the place and serve with warm salad..
8. 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..
9. Roast for 40 minutes of until the potatoes are tender. Remove from oven and let stand just until cool enough to handle..
10. Meanwhile, whisk together lemon juice, sherry vinegar, 2 tbsp olive oil, salt and pepper in a medium bowl, set aside..
11. Put the warm potato in a bowl, add the vinaigrette and toss to coat. Add watercress and lemon zest, toss, serve immediately..
12. Enjoy.

Be sure to toss the watercress and vinaigrette with the Pour half of the dressing directly over the hot potatoes on the baking sheet. Add the chopped watercress and the leaves just before serving. 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. For the salad: Rinse the watercress and shake dry.