Crispy fried confitted blade

Easy to prepare, this is a delicious dish to serve at home and in the restaurant.

Creation by Joris Bijdendijk, RIJKS®*, Amsterdam, the Netherlands.

Crispy fried confitted blade

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whole blade



brine (65 grams per litre)



goose fat



clarified butter

Preparation method

  • Marinate the blade in the brine for 24 hours.
  • Then fry until golden brown.
  • Place the meat in an oven dish and cover with goose fat until it is fully immersed. Cover with aluminium foil.
  • Cook in a fan oven at 85°C for 24 hours and then leave to cool down in the fat.
  • Cut the meat into slices when cold.
  • Dredge the slices in flour and fry in the clarified butter until crispy.

Serving suggestions

  • Delicious with apple and celeriac cream.
  • Serve with components such as potato, mushroom, onion, tomato, sweet pepper, courgette, or aubergine.

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