Warning: no lulz here, just cooking!
This recepie is very simple and I did manage to make an eadible dish at the end. The preparation has been far less dramatic than the last one, which delivered loads of lulz, but no food on the table.
After yesterday’s fiasco, my spirits are still high and the desire to join the new cooking revolution is still there. So, instead of whining about yesterday’s epec failure, I will do something different today:
Magret de canard en basse température, réduction de porto
For that I will need the following ingredients:
1 magret de canard
Check
1 gousse de vanille
Check.
2 étoiles de badaine
Unfortunatly I could not find any anise, which is rather dissapointing. So I figured I will be using a mix of allspice and juniper berries. I understand that the said mix is nowhere close to the anis star, but hey, what to do.
20 cl porto
Again, any good household should always have some classy port.
1 ou 2 cuillères à café de quatre-épices
Semi-check — the classical quatre-épices, as far as I know, contains nutmeg, cloves, ginger and pepper, where my spice’s content is the following:
- ginger
- cinnamon
- muscat
- cinnamon
- ginseng
Well, as long as it sais 4 spices on the bottle, it should be fine.
Fleur de sel
For some wiered reason there was no fleur de sel around, so I will be using the sea salt instead.
Now, that we have everything,
Let’s start cooking!
1 — Pour le magret de canard: préchauffer le four à 80 ºC. Entailler la peau du magret en petits losanges, puis la masser à la fleur de sel et au quatre-épices. Cuire pendant 2 heures auf four.
They never said what side to splice.
2 — Pour la sauce: faire infuser la gousse de vanille et les étoiles de badiane dans le porto pendant environ 20 minutes en laissant réduire à feu doux.
Terminer la cuisson des magrets dans une poêle très chaude. Les saisir 30 secondes de chaque côté puis les découper en fines tranches en prenant soin d’enlever le gras.
This recepie seems pretty simple to do, so even I have managed to do it. Well, next time I will make slightly more sauce and it shall be made in a frying pan, rather than the saucer, to facilitate the evaporation.
