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

Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, sous vide quail breasts with warm potato and watercress salad. It is one of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.

Sous vide quail breasts with warm potato and watercress salad is one of the most well liked of current trending foods in the world. It is appreciated by millions every day. It is easy, it’s fast, it tastes delicious. They are nice and they look fantastic. Sous vide quail breasts with warm potato and watercress salad is something that I have loved my entire life.

Tender roasted fingerling potatoes pair harmoniously with wilted watercress in this simple salad. Be sure to toss the watercress and vinaigrette with the potatoes as soon as they come out of the oven so the cress wilts and the dressing penetrates the potatoes as they cool. The potatoes cook sous vide with a bit of chicken stock, then get tossed and served with the warm dressing.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook sous vide quail breasts with warm potato and watercress salad using 14 ingredients and 12 steps. Here is how you cook it.

The ingredients needed to make Sous vide quail breasts with warm potato and watercress salad:
  1. Make ready For sous vide quail:
  2. Get 18 pcs quail breast fillet
  3. Take 3 garlic crushed
  4. Make ready 2 tsp fresh thyme
  5. Make ready Salt and pepper
  6. Get Olive oil
  7. Take For potato and watercress salad:
  8. Prepare 500 g small red potato, cleaned, unpeel and cut it bite size
  9. Prepare 3 tbsp olive oil
  10. Take Salt and pepper
  11. Take 2 tsp lemon juice
  12. Get 2 tsp sherry vinegar
  13. Make ready 1 bunch watercress tough stems removed
  14. Get Zest half of lemon

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. A fantastic location with friends and family awaits you on this video.

Instructions to make Sous vide quail breasts with warm potato and watercress salad:
  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

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. Meanwhile, rinse watercress, drain, and discard discolored or bruised leaves and stems. Warm potatoes and cool greens are a perfect combination for a late-summer meal.

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