Confit de pato con cebolla caramelizada y canelón de foie al vacío - Cookidoo® – the official Thermo
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Cooking tools:
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- Vacuum bag
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- Chef's knife
- Cutting board
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Ingredients
- 100 g de foie mi-cuit de pato
- 50 g de turrón de Jijona blando
- 500 g de cebolla
- 20 g de aceite de oliva
- 1530 g de agua
- 1 - 2 pellizcos de sal
- 1 - 2 pellizcos de pimienta molida
- 1000 g de agua
- 30 g zumo de limón
- 150 g de turrón de Alicante
- 4 confit de pato
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