Quail

Quail is a very delicate product. Sous vide cooking ensures perfect cooking.

Ingredients

• 2 quails
• garlic powder
• pepper
• salty
• olive oil

Preparation

Preparation

Heat the bath to 58 degrees Celsius. Clean the quails if they haven't already. Make a rub of olive oil, salt, pepper, and garlic powder. Rub the quails thoroughly with this mixture. Place in a vacuum bag and vacuum seal.

Burn down

Cook for 1 hour, remove from the bag, and pat dry with paper towels. Since we don't want the quail to cook any further, it's best to use a gas burner for a crispy crust. If you don't have a gas burner, you can also sear them briefly in a pan. We'll serve the quail with oven-baked potatoes.

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