LAMB GARNISHED WITH COUSCOUS AND CREME FRAICHE OF DUCK FAT
Thursday, 6 May 2021 16:59
Ingredients
| 200 г | Lamb meat |
| 150 г | Couscous |
| 50 г | Duck liver fat |
| 80 г | Zucchini |
| 80 г | Peppers |
| 90 г | Sour cream |
| 40 г | Butter |
| 3 г | Xanthan |
| 1 г | Pepper |
| 3 г | Salt |
Instructions
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We prepare the lamb with spices to taste, but bake it on low heat - about 12 hours at 85 degrees. Once it is done, we tear it into pieces.
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The couscous is prepared with boiling water in a ratio of 1 to 1, which means that for 500 g of couscous you must add 500 ml of boiling water.
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Saute pepper and zucchini in a pan, add the couscous, a little broth and butter. Finally, season with salt and pepper.
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Creme fraiche of duck liver fat: The fat is heated, seasoned with salt and pepper and strained through cheesecloth. We add a little broth, a spoonful of sour cream and blend. We add xanthan (emulsifier).
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You may arrange the dish at your discretion.