| Cuisine: Mediterranean | Type: Main Course | Serves: 4 |
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Source:
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Sous Vide at Home by Lisa Q. Fetterman |
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Attributes:
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Book |
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Comments:
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This was one of our experiments with sous vide. Our InstantPot has a sous vide setting, but we've found it doesn't hold temperature very well. We use it, but also constantly monitor it with an instant-read thermometer. We can occasionally find frozen quail at our butcher. You can also order from D'Artagnan. We used a purchased Za'atar seasoning, so we won't include that here. |
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Serving Suggestions:
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Serve with couscous salad. We'll include the recipe here. |
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Ingredients:
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4 quail, spatchcocked Za'atar seasoning Couscous salad: 1 cup couscous, cooked according to the package directions 1 fennel bulb, thinly shaved lengthwise on a mandoline 1 orange, cut into supremes, with juice 1/4 cup roasted almonds, coarsely chopped (optional) 2 tbs. dried currants (optional) 2 tbs. chopped fresh flat-leaf parsley, or fennel fronds, or a mixture 1 tsp. fresh lemon juice 3 tbs. extra-virgin olive oil 1 tbs. extra-virgin olive oil Flaky finishing sea salt (such as Maldon or fleur de sel) |
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Instructions:
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1. Preheat the sous vide water bath to 133°F. 2. Spatchcock the quail. This means using poultry scissors to cut along both sides of the backbone, removing it entirely. Then, pressing the opened quail to flatten it some. 3. Using about one tablespoon of the Za'atar per quail, rub the seasoning over both sides of the quail, using the majority on the skin side, pressing so it adheres. For aggressively spiced quail, feel free to use a bit more. 4. Place the quail in a gallon-size freezer-safe ziplock bag in a single layer, and remove all the air from the bag. The best way to do this is to slowly immerse the bag in a basin of water, making sure no water enters the bag. The water will displace the air. Seal the bag tightly. You could also use a vacuum sealer with one of its bags. 5. When the sous vide water reaches the target temperature, lower the bag into the water bath, making sure the bag is fully submerged, and cook for 1-1/2 hours. 6. About 20 minutes before the quail are ready, assemble the salad. In a bowl, combine the couscous, fennel, orange supremes and juice, almonds and currants (if using), and parsley and toss to mix. Drizzle with the lemon juice and three tablespoons of oil and toss again. 7. When the quail are ready, remove the bag from the water bath and transfer them to a plate. Discard the liquid in the bag. Pat the skin side of each quail dry with a paper towel, then rub it all over with one tablespoon of oil. 8. Preheat a stove-top grill pan over medium-high heat. Place the quail, skin side down, in the pan and cook until the skin has crisped and deeply browned, almost blackened, 2 to 3 minutes. Using tongs, flip the quail over and cook for 1 minute more. (You may need to do this in batches.) 9. To serve, divide the salad among four individual plates and sprinkle with the finishing salt to taste. Place one quail on each plate and garnish with a sprinkling of the fennel fronds. |
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2025-11-22