Gastronomixs

Confit cube roll

Creation by Edward de Ridder, NY Basement restaurant, Rotterdam.

Confit cube roll

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 3,000 components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!

Ingredients

1

whole

cube roll

2

heads

garlic

5

sprigs

rosemary

10

sprigs

thyme

5

 

bay leaves

2

kg

goose fat

10

 

peppercorns

Preparation method

  • Heat half of the goose fat with the herbs, garlic and the peppercorns in a pan to 100°C.
  • Take off the heat and add the rest of the goose fat so that it cools to around 60°C.
  • Place the cube roll in a stainless-steel tray that is only slightly bigger than the cube roll itself so there is not much space around it.
  • Pour the goose fat over the cube roll in the tray, along with the other ingredients and ensure that the meat is just covered.
  • Place the tray in the oven at 65°C and cook until the centre reaches 52°C.
  • Then immediately remove the cube roll from the fat and leave it to rest for 30 minutes.
  • Pan-fry until browned all over and leave to cool. 

Serving suggestions

  • Thinly sliced as a cold cut.
  • Thinly sliced as a starter with preparations of pumpkin.
  • Thinly sliced with a salad of grilled vegetables.

Previous page