Grilled Quail
My second sous vide experiment. I dissected 2 quails. Vacuumpacked the legs with goosefat and a little bit of garlic & thym, first wrapped in clingfoil (like a toffee, only not twist the ends) and cooked that in warm water for 5 hours at 64C-70C. (it fluctuated a little bit). Then, when I was ready, just took it out of the bag and grilled it together with the quail breasts.
The breast were nice and rare/pinkish and the legs succulent and tasty. Just perfect! Unfortunately the photo doesn't look particularly tasty, but I was so happy with the result! And so proud of myself. :-)
Update: better photo of the quail legs and breast
For the sauce, read here: www.flickr.com/photos/fotoosvanrobin/3179144601/
Only next time I won't serve it on a salad. (I was trying to recreate I dish we had last month in a restaurant)