Piept de rata in vid (Duck breast sous vide)

Scroll down for English recipe

Friptura aceasta este spectaculoasa nu neaparat prin ingredientele folosite, cat prin modul de preparare care este mai mult decat ingenios. Este pentru prima oara cand aud de asa ceva. L-am aflat de la un prieten de pe internet, Jack din Germania. Nu il cunosc personal, dar ne conversam de cateva saptamani pe teme culinare. Are multe idei si le impartaseste cu mare generozitate, cum n-am mai intalnit pana acum. De obicei chef-ii isi tin trucurile bine ascunse. Iti multumesc Jack.

Metoda de gatit Sous Vide (in traducere libera: In Vid) presupune ca alimentul sa nu fie in contact cu aerul, si sa fie gatit la temperaturi foarte mici pentru o perioada lunga de timp. Scopul e ca sa se pastreze integritatea ingredientelor. Aparatura necesara este foarte scumpa, dar aici nu folosesti decat cuptorul si folie de plastic.



Voi incepe cu modul de pregatire, ca sa intelegeti de ce sunt asa de entuziasmata

• Presara sare, piper si rozmarin pe carne si freaca bine pe toate partile, ca sa intre condimentele in piele

• Pune pieptul de rata intr-un castron , acopera-l si lasa-l peste noapte in frigider
• A doua zi incalzeste cuptorul la 100 C - 110 C, nu mai mult! 
• Infasoara pieptul de rata in folie de plastic, ermetic. Daca e nevoie infasoara-l de multe ori in folie.
• Pune carnea intr-o tava in cuptor si lasa in jur de 8 ore. Temperatura cuptorului nu trebuie crescuta, ca sa nu se topeasca folia. In felul asta carnea se face in suc propriu. 

• Se scoate carnea cu grija din folie, pentru ca e fierbinte si are multa grasime.
• Daca servesti pieptul de rata a doua zi, inainte incalzeste-l putin folosind numai incalzitorul de sus, pentru ca pielea sa capete o nuanta aramie.
• Serveste cu garnitura de cartofi si salata verde
• Modul acesta de preparare difera de friptura facuta in punga, pentru ca acolo carnea se face la aburi, pe cand aici se face in suc propriu

Ingrediente:

• 1 piept de rata
• sare roz de Hmalaya (sau de care ai)
• piper negru cu lamaie (sau doar piper)
• rozmarin praf
• Poti folosi si alte condimente, dupa plac 

English version

This roast is spectacular not necessarily because of the ingredients used, as by way of cooking, that is more than ingenious. This is the first time I hear about it. I learned it from an internet friend, Jack from Germany. I don't know him personally, but we chat on culinary topics. He has many ideas and shares them with great generosity, as I've never met before. Usually,chefs feel better keeping their tricks hidden. Thanks Jack. 


In general this method, Sous Vide, requires specialized equipment that costs a lot. Meat is sealed in airtight bags and cooked at very low temperature, for a long time. It is done like this in order to maintain the integrity of ingredients. I learned from Jack a very cheap method. All that you need is an oven and plastic wrap.

I'll start with how to do, to understand why I'm so excited

    * Sprinkle salt, pepper and rosemary and rub the meat well on all sides
    * Put the duck breasts in a bowl, cover it and leave it overnight in the refrigerator
    * The next day, heat oven to 100 C - 110 C, no more!
    * Wrap duck breast in plastic wrap, tightly. If necessary, wrap the foil many times around the breast.
    * Put the meat in a pan in the oven and leave around 8 hours. The oven temperature should not be increased, not to melt the foil. In this way the meat cooks in its own juice.
    * Remove meat from foil carefully, because it is hot and has lots of fat.
    * If serving the next day, warm it slightly before. Use only the top heater for the skin to get a brown and crispy texture.
    * Serve with potatoes and green salad 
 
Ingredients:

    * 1 duck breast
    * pink  Himalayan salt (or any regular salt)
    * Lemon black pepper (or just black pepper)
    * Rosemary powder
    * You can use other spices as you please