Recipe of Favorite Sous vide quail breasts with warm potato and watercress salad

Hey everyone, hope you're having an amazing day today. Today, I'm gonna show you how to make a distinctive dish, Simple Way to Make Award-winning Sous vide quail breasts with warm potato and watercress salad. It is one of my favorites. For mine, I will make it a bit tasty. This will be really delicious.

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Many things affect the quality of taste from Sous vide quail breasts with warm potato and watercress salad, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Sous vide quail breasts with warm potato and watercress salad delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Sous vide quail breasts with warm potato and watercress salad is 4 people. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Sous vide quail breasts with warm potato and watercress salad estimated approx 2 hours.

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

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Ingredients and spices that need to be Take to make Sous vide quail breasts with warm potato and watercress salad:

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

Steps to make 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

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