Gastronomixs

Oxheart cabbage hearts confit in goose fat

By confiting the oxheart cabbage hearts in goose fat, they are given a pleasantly soft structure and full, rich flavour.

Creation by Takis Panagakis, Elea restaurant, Rijswijk, the Netherlands.

Oxheart cabbage hearts confit in goose fat

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Ingredients

½

 

oxheart cabbage heart

1

tbsp

garam masala

500

g

goose fat

2

g

salt

Preparation method

  • Brine the heart with the salt and the garam masala.
  • Place the oxheart cabbage heart in the goose fat and cook in the oven for eight hours at 70°C. 

Serving suggestions

  • This is a tasty garnish to accompany a dish; you can cut shapes from it or serve it whole. 

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