Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, sous vide quail breasts with warm potato and watercress salad. One of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.

Sous vide quail breasts with warm potato and watercress salad is one of the most favored of recent trending meals in the world. It’s easy, it’s quick, it tastes delicious. It is appreciated by millions daily. They’re fine and they look wonderful. Sous vide quail breasts with warm potato and watercress salad is something that I have loved my whole life.

Getting your quail cook sous vide is ju. Sous Vide DUCK BREAST by Sous Vide Everything! Sous Vide HoneyBaked Ham and Mashed Potatoes.

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

The ingredients needed to make Sous vide quail breasts with warm potato and watercress salad:

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

Add the chopped watercress and the leaves just before serving. Warm potatoes and cool greens are a perfect combination for a late-summer meal. Break each warm potato in half and place in a serving bowl. Add the vinaigrette and toss to coat.

Steps 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

Add watercress and lemon zest, toss, and serve immediately. Tip potatoes into a roasting tin; spray with oil. Scatter over garlic and three rosemary sprigs. Season, then add watercress to wilt. Drizzle sauce over chicken and serve with the potatoes.

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