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Alexandru Farca ha publicado una actualización
Level:
Scoolinar
Whole duck, deboned, garlic, salt and espelette, cooked in hay with mint, parsely, tarragon. One hour at 180 degrees, 6 hours at 100.
Ryan Finney, Sol Damiani yOrsolya Csernák4 Comentarios-
Level:
Scoolinary Team
Welcome, Alexandru! How did you come up with the idea of cooking the duck in hay? It’s a fascinating technique.
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Level:
Scoolinar
@soldamiani The idea was a mix of influences from chef Niklas Ekstedt and Pascal Baudar. As I am living in the city, hay is not that common, good that I found a good source, from alpine meadows and nothing else inside (used for small pets) 🤣
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Level:
Scoolinary Team
It looks amazing… Cooking it in hay must give it a unique flavor, and the duck must have turned out juicy and tender with that slow cooking time. The herb combination sounds delicious too.
You can tell it’s a special preparation,thanks for sharing it with the community.
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Level:
Scoolinar
@sussan_scoolinaryteam the flavor is indeed incredible. It gives kind of apple and cinnamon, sweet flavor, and the duck was tender and juicy. The fat was also full of this flavor which give a special twist to other ingriedients cooked in it (potatoes and cabbage).
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