Вяленая утиная грудка - Magret de Canard Séché - рецепт приготовления дома

Detailed recipe in the blog - http://cookingtime.ru/?p=4918 Recently, I got some very useful things in my kitchen - a vacuum packer and unique UMAi Dry® bags (http://www.drybagsteak.com), which allow you to dry and dry meat and poultry, preserving their taste and aroma. And so, just before the holidays, I decided to test my new acquisitions, and at the same time please myself with the most delicious dried duck breast. By the way, using a packer and similar bags (made using a different technology), you can not only cook a variety of dried and cured dishes, but also use them to store food to preserve its freshness and useful properties, and, in addition, with their help you can cook dishes using the sous-vide technology, which is very fashionable lately, when food is cooked directly in a vacuum. I will also tell you about this, but next time! Music: Josh Woodward - I'll Be Right Behind You, Josephine http://www.jamendo.com/en/track/32006...