Sous vide cooking is a fantastic method for preparing quail, as it allows for precise temperature control, ensuring that the meat is cooked to perfection. Here's a step-by-step guide to making sous vide quail:

Ingredients:

• 4 quail, cleaned and prepared (remove innards, if any)
• Salt and pepper
• Fresh herbs (such as thyme, rosemary, or sage)
• 3-4 cloves of garlic, crushed
• Olive oil or butter
• Optional: lemon zest or other seasonings

Equipment:

• Sous vide immersion circulator
• Vacuum sealer and bags or ziplock bags suitable for sous vide
• Large pot or container for water bath
• Cast iron skillet or frying pan

Instructions:

1. Preparation:

   • Season the quail generously with salt and pepper, both inside and out.
   • If desired, stuff the cavity of each quail with fresh herbs and a crushed garlic clove.
   • Add a small amount of olive oil or a pat of butter to each quail.

2. Packaging:

   • Place the seasoned quail into vacuum-seal bags, adding a bit of extra olive oil or butter if using.
   • You can add more herbs or a piece of lemon zest for additional flavor.
   • Vacuum seal the bags. If using ziplock bags, use the water displacement method to remove as much air as possible before sealing.

3. Sous Vide Cooking:

   • Set your sous vide immersion circulator to 140°F (60°C) for tender, juicy quail. If you prefer a slightly firmer texture, you can go up to 150°F (65.6°C).
   • Once the water bath reaches the desired temperature, submerge the quail bags in the water.
   • Cook for 1.5 to 2 hours. This time ensures the quail is cooked through but remains tender and moist.

4. Finishing:

   • After the cooking time is complete, remove the quail from the bags and pat them dry with paper towels. This step is crucial for getting a good sear.
   • Heat a cast iron skillet or frying pan over medium-high heat and add a little oil or butter.
   • Quickly sear the quail on all sides until the skin is golden brown and crispy, which should take about 1-2 minutes per side. Be careful not to overcook.

5. Serving:

   • Serve the quail immediately with your choice of sides. Some popular options include roasted vegetables, mashed potatoes, or a fresh salad.

Tips:

• Flavor Variations: Experiment with different herbs and spices to find your favorite combination. Marinating the quail before sous vide cooking can also infuse more flavors.
• Crisping the Skin: If you really want extra-crispy skin, you can use a blowtorch to finish the quail instead of or in addition to pan-searing.

Enjoy your perfectly cooked sous vide quail!