Sous Vide Quail

Sous Vide Quail are juicy, tender and never dried out. You only need 7 ingredients and they take just 90 minutes using the sous vide method!

📝 Ingredients

• 6 quail (legs removed)
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons grainy Dijon mustard
• 1 tablespoon honey
• 2 sprigs fresh thyme
• 1 shallot (thinly sliced)

👨‍🍳 Instructions

1. 1Heat a sous vide water bath to 136F degrees.
2. 2Mix all ingredients together and rub all over the quail.
3. 3Place the seasoned quail in a vacuum seal bag (add in any extra seasoning that didn't stick to the quail). Seal the bag.
4. 4Place in the water bath and cook for 90 minutes.
5. 5Remove quail from the bag, reserving the bag sauce.
6. 6Heat the bag sauce in a saucepan, adding some chicken stock if needed to make a sauce. Simmer until thickened, about 2-3 minutes.
7. 7Serve the quail drizzled with the bag sauce.
8. 8**Optional - brown the quail in a hot skillet for 30-60 seconds per side. Be careful as the breast meat will dry out very quickly.