Cut the echalotes into Emince, saute in butter, break up with red wine and stew for an hour over low heat.
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| Ingredients to make duck and throw it confit by Cassis: |
| 4 pieces of duckbars 200 gr of eyalotes 1 dl of red wine 30 gr of butter 5 gr of cinnamon powder thyme at ease 1 dl in the back of duck 50 gr of pulp of casis boiron 30 gr of sugar 2 dl of white wine vinegar 500 gr of potatoes 200 gr of clarified butter |
Ingredients to make duck and throw it confit by Cassis:
2. Cut potatoes into cylinders and then with mandolin in very finite sheets.
3. Find out the sheets with clarified butter and assemble in a potato mold Anna the flower-shaped potatoes, overlapping the layers on each other.
4. Make a gastrique with the sugar vinegar.
5. cook until caramelizing, break up with cassis pulp. Add duck bottom and reduce.
6. Lypiar the duck magret, cisel the fat and brown in very hot pan with nothing on the side of the fat. Tell the cooking the oven for 8 minutes at 180 g d to obtain a good point. Serve the fillet duckbarrow, the jam of Echalote in the center and the Papa Anna.
