Roast chicken with yuzu sauce
Enrico Bartolini shows us how to update an old classic with this fantastic recipe from Hong Kong’s first Venetian concept restaurant, Sepa.
Keywords
- hotels & travel
Ingredients
- 4 emilian chicken thigh
- 100g lard
- 4 sage leaves
- 1 garlic clove
- 4 thyme sprigs
- Lemon peel, chopped
- 20g rosemary, chopped
- Ground black pepper
- Salt
- 100g reduced chicken gravy at 30%
- 100g goose fat
- 100g seed oil
- 30g yuzu juice
- 15g pureed spicy yuzu peel
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