Pit d'oca curat amb salsa de crema de bolets i boles de tovalló de pretzel

Salar pit d'oca:

1. A l'hora de preparar, tingueu en compte el temps de curació, triga 48 hores (per tant, prepareu el pit d'oca amb 2 dies d'antelació). Rentar els pits en fred i assecar-los molt bé. Esteneu un tros gran de film transparent (cal poder-hi embolicar el pit amb força) a la superfície de treball. Poseu-hi el pit i ruixeu-lo bé per tot arreu amb la sal curativa i fregueu-lo lleugerament. A continuació, emboliqueu-lo bé amb paper d'alumini, tanqueu-lo hermèticament i poseu-lo en un bol. Això és aconsellable perquè el líquid s'escapa durant el procés de curat, que després pot entrar al bol. Com ja s'ha dit, la durada és de 48 hores.
2. Then rinse the breast under cold running water and dry well. Preheat the oven to 180 ° convection. Pierce the top of the breast lightly several times, add a little pepper and place on the gridiron and pierce a roast thermometer deeply. Pour into the oven from below on the 2 rails and slide the tray underneath as a drip catcher. While cooking, baste the top with the dripping fat every now and then. The cooking time is initially 30 minutes. When a core temperature of approx. 70 – 74 ° is reached, switch on either the grill function or only top heat to make the skin crispy. This heat is then sufficient to maintain a core temperature of 80 to a maximum of 82 °. If you want to have the goose breast really “through”, you have to reach a core temperature of 90 – 92 °.

Boles de tovalló:

1. Talleu els pretzels a rodanxes petites, torneu a dividir els més grans i poseu-los en un bol. Escalfeu la llet, aboqueu-hi els trossos, barregeu-los bé i deixeu-ho reposar 20 minuts.
2. Durant això, renteu, assequeu i piqueu el julivert finament. Peleu les escalunyes, talleu-les a daus petits i fregiu-les a la mantega fins que estiguin daurades. Quan els trossos de pretzel s'hagin xopat de llet, afegiu-hi l'ou, el julivert i les escalunyes, rectifiqueu-ho de pebre i sal i pasteu-ho tot amb les mans. A continuació, deixeu-ho reposar durant 15-20 minuts més.
3. Then spread a large piece of cling film on the work surface and put the dumpling mixture on it. Form a thick roll with the help of the foil, twist the sides of the foil tightly together and thus compress the contents. When a stable roll has been created, wrap it – just as tightly – in aluminum foil and twist the sides together tightly. Bring water to the boil in a larger saucepan and place the roll in it. Turn the heat down a little and let the dumplings simmer gently for 20 minutes. It shouldn’t stick out of the water.
4. When the time is up, take the dumpling out (but be careful, it’s hot) and let it cool down on a board. Then remove both foils and wrap it loosely in a new foil and keep it ready for later processing.

Salsa:

1. Put the mushrooms in a bowl. Bring the 125 ml water to the boil, pour it over the mushrooms and let them swell. This can take 20-30 minutes. In the meantime, peel the shallots and cut into small cubes. Heat the butter in a pan and sweat the shallots in it until translucent. Sprinkle with the flour and mix well with everything. Then immediately deglaze with the cream, stir and add the swollen mushrooms including the mushroom stock. Mix well, turn the heat down sharply, and let everything simmer gently for 1 – 2 minutes. Finally, season with pepper, salt and sherry to taste.

Completat:

1. Cut the napkin dumplings into 1.5 – 2 cm thick slices and fry them in clarified butter on both sides until crispy.