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I’ve been meaning to try the idea for SV red cabbage from @gfweb’s thread on here for a while.
Finally got round to making it yesterday. Everything’s feeling very autumnal here so I paired it with some confit duck and butter poached potatoes. They only had whole ducks in the supermarket so I pressure cooked the carcass and made a sauce with the highly reduced stock and some port.
The confit I did following this serious eats recipe, four hours in a 105°C oven.
I’ve been meaning to try the idea for SV red cabbage from @gfweb’s thread on here for a while.
Finally got round to making it yesterday. Everything’s feeling very autumnal here so I paired it with some confit duck and butter poached potatoes. They only had whole ducks in the supermarket so I pressure cooked the carcass and made a sauce with the highly reduced stock and some port.
