Jenise wrote:I've never had anything quite like this, but I'll bet I'd find it an ultimate preparation.
Jenise wrote: The narrator describes the fact that some leakage is inevitable and expected, and the bottom crust appears to be crispy but with some fat saturation.
Daniel K wrote:Marinate in Sauterns,trufflejuice, salt and pepper for 24 hours. Wrap it up in a kitchen towl and pour over hot duckfat. Put it in the fridge for a couple of days and serve with a warm roasted brioche.
If this feels like to much work, I think Robins way is excellent.
Jenise wrote:I've done it in cream, not olive oil, but it would be about the same difference: highly viscuous fat. And delicious! Interesting pairing with the rhubarb compote. Was this in the south?
Users browsing this forum: Google [Bot] and 8 guests