Quail is a delicate bird that requires careful, precise cooking to give tender, moist meat. Cooking quail sous vide is beneficial as the meat is protected from high temperatures that could dry it out. Cooking the breast on the bone helps retain the shape of the breast and protects the meat when searing to crisp the skin.
Preheat the water bath to 62°C
Remove the legs from the quails for later use. Remove the entrails and discard. Wipe the cavity out with kitchen paper
Season the quails with salt inside and out and place into individual vacuum bags with a ladle of chicken stock and seal under pressure
Place the bags into the preheated water bath to cook for 45 minutes
Remove the quails from the bags and dry with kitchen paper
Heat a frying pan over a high heat, add a little vegetable oil and quickly colour the skin of the birds
Remove the breasts from the bones if desired and serve
Adding herbs and aromatics such as thyme, rosemary or garlic to the bag when cooking will give the quail a boost in flavour.
You could try rubbing the quail with a little miso paste before cooking to give a rich Asian note.