Duck with goose in cognac with port (like carpaccio)

Duck with goose in cognac with port (like carpaccio)

Category: Meat dishes

Kitchen: italian

Ingredients
Duck (breast)	1 PC
Goose (breast)	1 PC
Sea salt	0.5KG
Peppers, rosemary, thyme	taste
Cognac (good)	50 g
Port wine (good)	50 g

Cooking method

• Why carpaccio? But because it is thinly sliced ​​and raw in essence.
• Carpaccio was originally cut from raw beef and served with an olive oil sauce with vinegar or lemon juice. It was invented by Giuseppe Cipriani (owner of Harry's Bar in Venice. Where Hemingway, Maugham, Rothschilds, Onassis and Maria Callas, Charlie Chaplin, Prince Charles and Princess Diana visited. In the 50s of the last century, Countess Amalia Nani Mocenigo was one of the guests of honor The doctor advised the countess, who was anemic, to eat a lot of raw meat. And Giuseppe Cipriani invented for her to eat meat. At that time, an exhibition of the Venetian Renaissance artist Vittore Carpaccio was held in Venice. The paintings of this artist were distinguished by an abundance of red, and this food was named after him.
• Moreover, this term, or the name - whatever you want, is used now in relation to thinly sliced ​​fish and even vegetables with mushrooms.
• But still, strictly speaking, this is not quite it ... or "he"? Who knows Italian - correct it. All the same, our birds are not entirely raw, but a little ... marinated, as it were.
• So.
• These are the products that will participate in the cooking process of this ... mmm ..., well, let's just say - "cold snack".
• Ccx]
• Breasts (according to the recipe - duck) I took only two. One duck, the other from a goose. Let me, I think, I'll try - will it make a difference? And is it big ... if at all.
• CcA]
• And with one and the other, carefully cut off the skin. They say that it turns out to be tough and tastes bad.
• CcB]
• The base of the marinade, if you like, will be salt. It is recommended to take the sea. Large.
• Ccy]
• In the recipe, everything was decomposed into a kilogram of salt, but I didn't make so many breasts at once. Therefore, I took only half. And, accordingly, I also counted everything else for a pound of salt.
• Ccz]
• An incomplete teaspoon of peas. Lightly kneaded in a mortar.
• CcE]
• Rosemary and thyme. Not even two branches went into business, but one and a half. Only the leaves will have to be plucked, the rest can be fed ... to the fish in the aquarium. They say they love these stems.
• CcI]
• A few words about what is in the bottles.
• Do you know how my untrained amphibian choked me? So that such drinks and cooking! But courageously, I would even say - selflessly and heroically, overcoming the temptation from the dizzying aroma of these magnificent creations of Nature and human hands, he used the contents of the bottles NOT for the intended purpose. ... Cast, in general, with bitter tears from each "PoPisya" ... Why exactly?
• CcF]
• In the recipe I spied on, it was said about "half a glass" and cognac and port. But this was calculated per kilo of salt, and since I reduced its amount, then…. A glass, if it is waist-deep, holds two hundred grams of liquid. So, it will be necessary to pour "TwoPoPis".
• CcH]
• Here are all the products - ingredients for ...
• CcJ]
• Pour port and cognac into salt and mix well.
• CcL]
• And then we put the breasts in the resulting mixture so that ..., in general, you need to "bury" the breasts in the mixture, as they say.
• CcN]
• So that the meat is coated on all sides with a mixture. For the purpose of good-quality impregnation and….
• CcP]
• Cover the tray with a lid and refrigerate. Twelve hours minimum.
• CcT]
• And now almost a day has passed.
• There is a layer on top, under the lid of almost dry salt, and as soon as they dug it, there ... you see for yourself.And the spirit is! I was really glad for these breasts. True, the aroma of cognac with port has not gone anywhere, although herbs, of course, diluted this aroma a little. In general, to put it simply, it smells very appetizing and tempting.
• QVb]
• I dug deeper. This is a duck breast.
• QVh]
• And this is from the goose.
• QVm]
• We spread these cute - mouth-watering pieces on a double layer of paper towel.
• QVs]
• Then the second on top ..., in general, you need to dry the breasts. There is no need for excess moisture.
• And then put it in the refrigerator. Twelve hours, again, at least. And do not rush to try - no need. Tasty it is tasty. BUT! Not ready.
• QVv]
• Here, by the way, is another word about what the breasts were marinated in. In principle, it can still go into business. It's a pity I didn't have a piece of lamb or pork loin on hand. And then, as if I would try to hold them in this.
• QVw]
• Well. Another fifteen hours passed, and….
• QVA]
• Try to cut as thin as possible….
• QVE]
• The top is duck breast. Below is a goose.
• Slightly different in density. And the duck seemed softer to me.
• BUT!!! Very, very much. Thanks to the good people - spouses Tanya and Oleg. Taught, prompted ...
• Angela to you at the meal !!!
• QVI]

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[Ivanych]

Ivanych, thanks also for this recipe for jerky meat
The principle of drying is familiar to me, I have already prepared it - but I will take note of a new marinade for myself.

Turkey breast, duck, goose and dry-cured legs (Admin)

The duck breasts were salted and dried together with the skin, it turned out to be soft, but the fat turns yellow and the taste is not entirely pleasant Turkey, and goose, and dried duck turned out to be very tasty

And chicken breasts are great to do this - the softest substance will be, but also incredibly tasty!

[Admin]

Admin, yes. It is better to remove excess fat. When I took off my skin it turned out better than when "no"

Ikra, tried it. For my taste - it turns out rather dry.

[Ivanych]

Ivanych, How interesting! And I just make chicken for my mother, it is difficult for her to duck. But maybe you and I have different chickens. I have a store, and yours are different, in the wild, stricter
But for my taste the duck is better, the taste is nobler, and how it is friends with cognac is a song.
By the way, sometimes you feel sorry for port wine more than brandy. And then we use a variety of balms, liqueurs and liqueurs. In some incomprehensible way, they are formed here: sometimes someone gives, brings. And we have been drinking in homeopathic quantities for a long time, we simply cannot cope. Here it is not very sorry for them, on the one hand (they still stand idle), and on the other, they are so beautifully combined with their herbs and berry notes with poultry meat! Try it if you have an opportunity, I think you will not be disappointed.

[Ikra]

Ikra, no, they also had their own ..., home, as they say. But, again, this is just my personal perception.

[Ira]

And I just make chicken for my mother, it is difficult for her to duck.

Ira, try to cook a turkey fillet, it turns out well and is not dry My link is above

[Ivanych]

Ivanych, oh how tasty and appetizing it looks !!!! Need to try!

[Thank you, Ivanovich]

And read the story, as always, in one breath And it's delicious - I have no doubt
There is a goose, but you will have to go for a duck tomorrow - the recipe is so by the way, soon my husband's doctor, so I will cook this deliciousness
Thank you, Ivanovich

Thank you for your kind words ... I am very glad that I liked the performance and I hope it will come in handy.

And I bought chicken breasts.
There was no port, there was only brandy, but infused with prunes.
The smell of spiced salt and this cognac is breathtaking.
The chicken breast is placed in a container with salt.
The container is in the refrigerator.
I'll take a picture tomorrow in daylight.

Thanks a lot for the recipe!

Promised photos:

Oh, what a wonderful recipe! And I just have the whole freezer full of musky ducks (there will definitely be a dozen) and a bottle of Remy Martin has been languishing for a year already. But there is no port wine (here I would definitely not have Porto). Can I try to replace it with Riga balsam? Will it suit your taste or not?

But there is no port wine (here I would definitely not have Porto). Can I try to replace it with Riga balsam? Will it suit your taste or not?

There is already cognac in the marinade, which is "spicy", so Riga balsam will be superfluous here, they will quench each other to taste. The balm can only give a dark color. And for a beautiful bright color, it is better to take a dark red wine, even a semi-sweet one is suitable.

It's my opinion

I dug out meat from a salt coat.

[nata4a]

nata4a, Admin is right. The herbal background of the balm, in my opinion, is useless. Wine, if you take it, is either sweet or semi ...



alba et atra, waiting for the cut. Blow ...

Can you use frozen breasts for drying? We sell only fresh chicken

[kuzashka]

kuzashka, don't know, haven't tried it. But personally, I would not risk it.

I also have a goose in the freezer, I bought a duck, cut the breast and also in the freezer, because I will do it on the number 10 - here the condition for defrosting only in the refrigerator is gradual and everything will turn out fine. I don't remember what recipe I made from our website in the Isidri dryer - I dried the breasts, they were also frozen, it turned out The main thing is smooth defrosting

[alba et atra]

alba et atra, waiting for the cut. Blow ...

And here is the slicer!
Delicious, delicious!

... no comment!!! It turned out great!

[Ivanych]

Ivanych , I want to clarify with you - in the recipe all the ingredients are given for whole breasts or half duck breast and half goose? And then my goose is 4.5 kg and his breast, if whole, is of an impressive size

I had two whole breasts. Not very big.