Festive Can

Last Recipes

Festive Can

Festive Can


Festive Can
Festive Can

Ingredients Festive Can
Number of persons
-
4
+

1 can (between 2 kilos and 2 Kilos 500)

250 g pork belly (or smoked bacon if the belly is too expensive)

250 g pitted prunes

1 kg of Bonnottes de Noirmoutiers or rattes du Touquets potatoes (prefer the smaller potatoes anyway)

Goose or duck fat

Half-salt butter
For the marinade:

2 tablespoons balsamic vinegar

25 cl of cognac (the more full-bodied the cognac, the better the marinade will be... to flambé, cheap cognac will suffice)

1 kg of clementine

Chili pepper (I use liquid chilli pepper like sriratcha)

1 tablespoon of salt

1 teaspoon ground pepper

3 cloves

1 tablespoon turmeric
For the onion confit:

2 onions

25 g butter

20 g sugar

25 cl of red wine (tonic and full-bodied like a certain Saint-Chinian or wine from the Luberon that will be tasted with this meal)

1 tablespoon balsamic vinegar

Piment

1 teaspoon of spices of your choice (powdered celery, ginger, turmeric...), combined with a teaspoon of herbs (thyme, marjoram, bay leaf...)

Water

Pepper

Salt


Preparation Festive Can
Total time: 1h45
Cooking time: 1h45
The marinade should be prepared 24 hours before serving.
Stuff thin pieces of cut-up breasts (or bacon) into the prunes and then stuff them into the can.
In a container that can hold the can, mix the balsamic vinegar, 20 cl. of cognac, the clementines squeezed with a juicer, the chilli pepper, salt, pepper and cloves.
Extend with enough water to drown the can and mix. Place the can in the container.
Let stand overnight.
On the following day, stir the marinade occasionally.
Remove the can 3 hours before serving, remove the prunes and keep the marinade.
Preparation of the prunes: in a frying pan, with a little butter, fry them over medium heat, stirring regularly until they caramelise (count about 30 minutes), set aside.
To cook the can, the cast iron casserole is recommended. (but an oven can also do the trick, in this case assume that you are cooking a large chicken and put a little of the marinade in the bottom of your baking dish and regularly sprinkle the can, the cooking time is almost the same as in a casserole ... while paying attention to the principle that the larger a can is the more important its cooking time ...).
Put some butter to melt with a little water in the casserole and brown the can on each side. When it is golden, wet the can with the rest of the cognac and flambé off the fire.
Add the marinade and prunes to the casserole, cooking time is between 1h30 and 2h00 over medium heat (if the marinade does not cover the can, turn the chicken regularly). In the middle of cooking, collect in a saucepan between 1/3 and half of the marinade and bring to a high heat until you obtain a thick reduction which will be used to coat the can on the plates.
In a saucepan, melt the butter gently and immediately add the chilli pepper, always stir over low heat. Once the butter is liquid, add 5 g. of sugar, half of the red wine, the balsamic vinegar and mix. Once a slightly thick sauce is obtained, add the finely chopped onions. Mix and cover with water over medium heat. Mix regularly. Halfway through the reduction add the remaining red wine, the remaining sugar, salt, pepper and a glass of water. Leave to reduce until a syrupy consistency is obtained (collect a little liquid in a spoon, leave to cool, the liquid should run off the spoon gently) and until the onions are melting. If the reduction is too fast, lower the heat and add more water to obtain the desired consistency. Once the confit is made you can reheat it over low heat for 10 minutes before serving.
Wash the potatoes in water and do not remove the skin.
Cut the potatoes into uneven pieces (if they are rattes, cut them in 2 or 4 according to their size). Put the pieces in a pot of cold water and bring to the boil, extinguish by leaving the potatoes in the water for another 10 minutes and then drain. Heat the fat in a large frying pan, when it is melted put the potatoes in it for a few minutes over high heat, then let them cook over medium heat until the pieces are melted. Return to high heat to obtain a nice golden colour. Set aside or reheat over low heat for 15 minutes before serving.
Wash the potatoes in water and do not remove the skin.
Cut the potatoes into uneven pieces (if they are rattes, cut them in 2 or 4 according to their size). Put the pieces in a pot of cold water and bring to the boil, extinguish by leaving the potatoes in the water for another 10 minutes and then drain. Heat the fat in a large frying pan, when it is melted put the potatoes in it for a few minutes over high heat, then let them cook over medium heat until the pieces are melted. Return to high heat to obtain a nice golden colour. Set aside or reheat over low heat for 15 minutes before serving.
Wash the potatoes in water and do not remove the skin.
Cut the potatoes into uneven pieces (if they are rattes, cut them in 2 or 4 according to their size). Put the pieces in a pot of cold water and bring to the boil, extinguish by leaving the potatoes in the water for another 10 minutes and then drain. Heat the fat in a large frying pan, when it is melted put the potatoes in it for a few minutes over high heat, then let them cook over medium heat until the pieces are melted. Return to high heat to obtain a nice golden colour. Set aside or reheat over low heat for 15 minutes before serving.
Wash the potatoes in water and do not remove the skin.
Cut the potatoes into uneven pieces (if they are rattes, cut them in 2 or 4 according to their size). Put the pieces in a pot of cold water and bring to the boil, extinguish by leaving the potatoes in the water for another 10 minutes and then drain. Heat the fat in a large frying pan, when it is melted put the potatoes in it for a few minutes over high heat, then let them cook over medium heat until the pieces are melted. Return to high heat to obtain a nice golden colour. Set aside or reheat over low heat for 15 minutes before serving.
Wash the potatoes in water and do not remove the skin.
Cut the potatoes into uneven pieces (if they are rattes, cut them in 2 or 4 according to their size). Put the pieces in a pot of cold water and bring to the boil, extinguish by leaving the potatoes in the water for another 10 minutes and then drain. Heat the fat in a large frying pan, when it is melted put the potatoes in it for a few minutes over high heat, then let them cook over medium heat until the pieces are melted. Return to high heat to obtain a nice golden colour. Set aside or reheat over low heat for 15 minutes before serving.
Wash the potatoes in water and do not remove the skin.
Cut the potatoes into uneven pieces (if they are rattes, cut them in 2 or 4 according to their size). Put the pieces in a pot of cold water and bring to a boil, extinguish and leave to stand.

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