Easy (sous vide) Confit Cripsy Duck Bon Bons with Hoisin
Автор: Chefyish
Загружено: 2021-01-11
Просмотров: 3482
Описание:
Shopping List (makes 6, serves 2 as a starter or 6 as an Amuse-bouche):
2 Duck legs (one duck leg makes 3 bon bon's)
100g Flour (enough for 6 bon bon's)
100g Breadcrumbs
2 Eggs
Salt & Pepper
Vegetable oil (for frying)
If using oven confit method:
Put your duck leg in an oven-proof dish and cover completely with duck fat. Set the oven to 160c and cook for three hours or until the duck is tender.
For serving:
1/4 cup hoisin sauce
1/4 teaspoon of xantham gum (optional - used for thickening and mouth feel)
Mix the xantham gum with a tablespoon of warm water then blitz together the xantham gum mix and hoisin sauce - put in a piping bag and leave in the fridge until you're ready to serve
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