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A recipe by Omar Allibhoy, Head Chef at El Pirata de Tapas and protégé of El Bulli’s Ferran Adria. This dish takes a fair amount of preparation and a long, slow cooking time. But it’s absolutely worth it for the delicate softness of the cheeks and really brings out the flavours.
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how long, roughly, will it take to reduce the volume of the wine by half?
I haven't made this yet but thank god for the comments from asnyder!
I agree with the comments from zk, the ingredients are still not up to date.
Guests actually asked for spoons to drink the extra sauce and I had to bring out a hunk of bread for them to wipe their plates clean. I served it with potatoes confit but any roasted potato or even mashed would work well. This makes a bunch of extra sauce, which you will not want to throw away. Put the leftovers over steak, lamb chops, or salmon. Yum. Enjoy!
This was absolutely fantastic. But it is definitely a "read between the lines' sort of recipe that assumes the cook making it is very experienced. There are many details missing. So for all you beginner chefs out there, here are some suggestions:
1. Finely chop the onion, carrot, leeks, tomato, and celery
2. Be sure to pat the pork cheeks dry and salt them (ideally with kosher salt) just before searing them. This ensures that they develop a nice char and flavor.
3. It takes a long time to reduce the sauce at the end (an hour+), but the end results are worth it - just allow yourself enough time. Or, to speed up the process as I did, divide the sauce into 2 smaller pots.
4. The recipe doesn't say, but I think we're meant to strain the sauce - I did and it was perfect. Silky, smooth and rich.
5. For color, sprinkle some chopped italian parsley over the final dish.
I am not a professional chef by any means, but the final result using the above additions was fantastic. Guests actual
This recipe is not correct - the ingredients mention brown sugar - but what is that for? The picture looks like something else has been done to the potato beside confit... (also the duck fat and other confit ingredients are not mentioned)
This was a mistake and the new amount has been added. Thanks, Debra, web editor
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