Got home from Yoga late so I didn’t have time for a giant meal. I simmered the packet of Widgen that was vacuum sealed with black pepper, salt, allspice, and cardamom for half an hour. During that time I sauteed 6 shallots in bacon fat, reduced one cup of syrah port in those shallots, and steamed some haricots vert. I poured the blood and spices in to the reduction and seared off the breasts in bacon fat. I whisked in a small bit of butter and balsamic to the reductions and plated.
Here’s a better shot of the level of doneness. The vacuum bag is nice because you get more even cooking.
Don’t eat the shot!
