Ortolan Confit

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Credit: Didier Loire
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Ingredients (4 people)

Instructions

Step 1: Ortolan

Remove the lower part of the beak and the tongue of the ortolan.

Remove the claws at the joint. Discard the pinions.

Remove the gizzard with a trussing needle, without making an incision in the belly, and without damaging the meat.

Season the ortolans with fleur de sel, and place each one in a separate 3 1/4 inch (8 cm) cast-iron pot. Cover the pots and start cooking on the range.

As soon as they heat up, put the pots in a 465°F (240°C) oven for 6 minutes.

This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits

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