Quail legs are a perfect snack to serve at a party. When they are cooked right (sous-vide first to make them tender and then finished under the broiler to enhance the flavor and add some crisp) they are unbelievably delicious, like an improved version of chicken. You can suck the meat right off the bones. No sauce needed, just salt and pepper and perhaps a little bit of thyme. Sauce would only distract from the wonderful flavor. This is how good simple food can be. Not all recipes have to take a long time or be a lot of work. It reminds me of a post that Stéphane of My French Heaven did on preparing something with only salt and olive oil.
I made 3 kilos of the quail legs (about 120 legs), so I was very happy that I could buy them as quail legs and not as quails… They vanished quickly at the party because everyone liked them. No-one dared ask for ketchup. Here’s what I did…
salt and freshly ground black pepper
fresh thyme (optional)
extra virgin olive oil
Cook sous-vide at 60ºC/140ºF for 6-8 hours.
One of my favorite cooking techniques is smoking followed by sous-vide. Brisket cooked that way has the texture of a tender perfectly cooked medium-rare steak and a very interesting deep smoky flavor.