A Peking duck spiced up with aix&terra x Julien Allano spiced caramel!
- 2 people
- 35 minutes
- 10 min
Difficulty: Medium
Price: €€€€€€€
Le caramel aux épices de Julien Allano 690gr
The new "hot sauce"!
Noteworthy Ingredients
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35,30€ INCL. VAT
the 700
g
( soit 5.04€ les 100g)
3 in stock
Free Colissimo delivery within 48h from 70€ purchase.
Description
It was the meeting between starred chef Julien Allano and the Manufacture aix&terra that gave birth to this original recipe.
The recipe
Julien Allano likes to lacquer meat and fish with a homemade sauce, which he has the secret. For aix&terra, the chef created an original recipe: a caramel made with sugar and balsamic vinegar, spiced up with green anise seeds, pink berries, cumin and curry. This aromatic fusion produces a full-bodied sauce whose spicy and aniseed flavors reach a crescendo.
The Aix&Terra must
Julien Allano, a Michelin-starred chef, often comes to the Manufacture - of which he is the godfather - to cook with Marina Alibert and her teams as a neighbour and friend. Today, the Manufacture and Julien Allano are anchoring their collaboration with the creation of a range of sauces and condiments called "Julien Allano by aix&terra". This specific collection, personalised by a black label, brings together recipes signed by the starred chef, developed and produced by the Manufacture.
How to use it
The Spice Caramel can be used to lacquer in the oven the skin of a duck breast or a steak of fish (bass, sea bream, tuna) previously fried.
It can also be used to make marinades for poultry aiguillettes or pork ribs before barbecuing. A few drops poured over a foie gras will sublimate the flavours. Similarly, the sauce is also a nice addition to a strawberry salad.
Composition
balsamic vinegar (sulphite), sugar (44%), spices (6%) (pink berries, curry, cumin, aniseed)
Revenue
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