Petto Anatra Con Cipolle Caramellate
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Perfect results in a few simple steps.
Ingredients for 1
Suck Brest
Salt
Pepper
Thyme
Garlic
Onion
Sugar
Directions
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Step 1
Set your Anova Sous Vide Precision Cooker to 136.4ºF / 58.0ºC.
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Step 2
Do some cut on skin side - incidere la pelle con tagli
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Step 3
Sear with salt, pepper each side - salare e pepare entrambi i lati
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Step 4
Put in vacuum machine with some thyme and garlic - mettere sotto vuoto con timo e aglio
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Step 5
Cut in big pieces onion and cook 40 minute with some oil and sugar till become caramelized- tagliare in pezzi grossolani le cipolle e cuocere con olio e zucchero fino a caramellarle
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Step 0
At the end heat an iron cast skillet with a little oil till it starts to smoke then finish both side till it turns brown - a fine cottura scaldare un goccio d olio extravergine in una padella di ghisa e scottare fino a che diventa dorato
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Step 1
Cut in pieces and wait till blood exit meat - Tagliare di traverso e lasciar sgocciolare il sangue e i liquidi
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Step 2
Serve together with caramelized onion - servire con cipolle caramellate