Confit duck with a reduction in port wine
6. March 2014
This recipe is designed for sous vide , but can also serve as inspiration for other lovers of this taste and old fashion style.)
Sous vide, the duck will be confused at 75 ° C from 10am to 8pm, so it's no easier than getting the port wine reduction a day in advance. Duck along with this wine "marinade" put in the spa and the next day, just let out the attachment, add the cake into the crisp and fine one of the best sauces.
There is still another procedure for treating the cuticle. Remove the skin from duck Thursday prior to heat treatment. Separately fry in the pan or in the oven to the crunchy and return to the finished duck before serving.
10 minut
-
4
porce
Postup
1.
Peel the shallot and cut into small cubes. In a smaller pot, dissolve the butter and pour the shallots into it. Add port wine, spices and slowly reduce the fluid until the volume is reduced to 1/3.
2.
Meanwhile, preheat the sous vide bath at 75 ° C. At this temperature, the duck should be in the bath from 10 to 20 hours. The duck can only be squared or even partially bred. Remove the wings, the bishop, the part of the spine from the thighs, .. and use the remaining parts for the duck broth. Spread the truncated duck, vacuum it in a bag along with a marinade, a sprig of thyme and immerse yourself in a bath.
3.
After the set cooking time (10-20 hours at 75 ° C), preheat the oven to 200 ° C. Remove the duck from the bag, spread it on top of the baking pan, wipe with honey and sprinkle with a pinch of salt. Honey is added to make the skin beautifully golden. Put in the oven. We do this in order to make a little bacon and get crispness and a beautiful golden color. Do not leave the duck in the oven longer than necessary to get this effect. Put the remaining juice into a smaller pot and then reduce it to half, or add salt and pepper. This sauce is really delicious already as it is, but for change and more spicy, sometimes add 1-2 tablespoons of currant marmalade.
4.
Serve with your favorite attachment.-)
