Quail Salad – Or Perhaps a Poussin

Quail is the quickest and easiest option if you want to try out cooking sous-vide at home, or this recipe will work equally well with poussins, which are readily available in the supermarket. This is one example of when it is best if you cook the legs as a confit as the texture of the meat is different. Simply wrap 2 quail legs and 2 quail breasts separately in cling film (plastic wrap), as described in the general instructions. Cook the legs very gently in goose or duck fat for 40 minutes until the meat is super tender and falls off the bone. When the legs are almost cooked, steam the breasts very gently for about 4 minutes until tender and cooked through. You can test the meat by piercing through the cling film with a sharp knife and the juices should run clear.