Gastronomixs

Confit leek with vadouvan

The confit technique is a special way of preparing food, not least because it can add a lot of flavour to a component. You can easily vary by using different spices.

Creation by Dennis Middeldorp, Sense* restaurant, 's-Hertogenbosch, the Netherlands.

Confit leek with vadouvan

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Ingredients

1

 

leek

10

g

vadouvan

100

ml

olive oil

Preparation method

  • Heat the olive oil with the vadouvan to 85 °C.
  • Cut the leek into pieces approx. 2 cm thick.
  • Put the leek and the oil in a suitable vacuum sealer bag and pull vacuum.
  • Place in a hot water bath at 85 °C and leave to cook for two hours.

Serving suggestions

  • As part of a dish with beef or game.

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