Today, I made duck confit and blueberry stuffed duck breast that I've dried for 8 days (192 hours) in total!
It yielded a lighter and crispy skin, along with tender meat. Blueberry farce I've learned from chef Thomas Keller's French Laundry & Per Se book, was very tasty as well as the foie gras sauce which is also from the same book.
It's always a little sad how fast I can finish a plate that took me longer than a week to make, but it's always rewarding when I finish putting it together and really end up liking the outcome like this!
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Slowly by Tokyo Music Walker
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Into the Green by Tokyo Music Walker
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Негізгі бет Dry Aged & Blueberry Farce Stuffed Duck Breast, Foie Gras Sauce | 192 Hours Duck Breast
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