On 12/7/2019 at 8:50 AM, Duvel said:
I am doing the same with two ducks this year. Planning on SV at 135h for two hours, though. Shouldn’t matter ...
For the confit I use the pretteatment of Keller’s Bouchon.
Sauce is regular red wine reduction with some red currant preserve stirred in.
Sides will be very traditional - potato Knödel with brown butter and roasted breadcrumbs, red cabbage with apples and a serving of Grünkohl (of course).
Did my duck yesterday - am pretty sure it would work nicely with goose as well.
Legs: rubbed with salt, pepper, garlic and rosemary. Cured for 24h in the fridge. 30h @ 68oC. Cooled down, blotted dry and finished in a preheated oven, 250 oC convection with grill for about 10 min.
Breasts: skin scored, rubbed with salt, pepper, quatre epice. 3h @ 54oC. Quickly wiped dry and pressed into a very hot pan for 90 secs to crisp up the skin.
Served with red cabbage and sweet potato puree, classic gravy (not pictured).
