I bet that would go well with duck breast as well with all the fat.Testing out a new demi glace technique: Sous vide rack of lamb, cauliflower mash and steamed asparagus with a port wine demi.
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I used this as the demi base, then did a port wine reduction with shallots and thyme and combined the two. Very tasty!I bet that would go well with duck breast as well with all the fat.
Can you share your recipe?
You obviously won, right?Here's my entry to this year's company BBQ contest: Sous vied and grilled leg of lamb with a port wine demi glace, balsamic roasted onions, grilled cherry tomatoes, and grilled garlic naan. Garnished with micro greens, crispy beet roots and pistachios.
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Yes, but the main competition wasn't there this year.You obviously won, right?