Recipe: Tasty Sous vide quail breasts with warm potato and watercress salad

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.

Add the watercress and toss until the potatoes absorb the dressing. 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 have Sous vide quail breasts with warm potato and watercress salad using 14 ingredients and 12 steps. Here is how you cook that.

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

1. Prepare of For sous vide quail:.
2. It's 18 pcs of quail breast fillet.
3. It's 3 of garlic crushed.
4. You need 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. It's 500 g of small red potato, cleaned, unpeel and cut it bite size.
9. You need 3 tbsp of olive oil.
10. It's of Salt and pepper.
11. You need 2 tsp of lemon juice.
12. It's 2 tsp of sherry vinegar.
13. It's 1 bunch of watercress tough stems removed.
14. You need 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. An amazing experience to have on this episode.

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.

A fantastic location with friends and family awaits you on this video. 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. Personally, I think it took the. Add the chopped watercress and the leaves just before serving.