Lisichkalal
Cronut, thanks, how glad I am that you are back
Cronut
Far from the same day, but I unsubscribe.

Duck leg confit: salt and pepper generously, rub finely chopped garlic into skinless areas, add a sprig of thyme. If possible, keep it open overnight in the refrigerator (the taste of "game" becomes deeper), rinse off the salt before vacuuming. Or evacuate immediately without exposure, but then salt and pepper in moderation. Cooking suvid: t-ra 68 * C, time 36-40 hours.




When ready, shock chill in ice water and a large amount of salt. Store in a vacuum in a refrigerator for up to 2 weeks. Use in riyets, pates, as filling in ravioli, Peking style, etc.




If you serve duck leg confit as the main dish when the suvid is ready: remove from the bag, wipe off excess fat and garlic, remove thyme, brown on the skin side in a pan over medium heat, about 5 minutes, or better in the oven, grill mode: 230 * C, about 7 minutes.




If you reheat from the refrigerator for the main course: ideally - 45 minutes again in suvid, 68 * C to reheat and warm up. And then in a frying pan or under the grill for a golden brown crust.




For confit, usually a couple of tablespoons of fat are added to a vacuum bag. But there is enough fat in the duck legs, it will melt.
fatinya
Quote: Cronut
There will be salad ala Maghreb
Could you please write how you make this salad. Recipes I only know with vegetables and couscous. Do you have your own recipe?
Alexander Magadan
[quote author = Lisichkalal link = topic = 469812. at 57 degrees. (meat with blood.
In general, 57 degrees is a medium re, as you say, with blood (although this is not blood, myoglobin)
And it is strange, making a medium re, to be surprised at the pink juice.

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