Tonight I present to you sensual Jamaican Jerk marinaded Sous vide cooked quail breasts medallions with sautéed peppers and pearl onions. I added smear of a sweet and spicy ancho and morita sauce to tie is all together.

I paired this dish with an amazing Soft Red Chateau Series by STE Chapelle.

I love being a Chef!!
Enjoy..
Chef De Cuisine 🍷