print
Print
bookmark_border
Copy URL
Flipboard
star
Rate
Pinterest

Crusty Bread with Goose Fat and Glazed Scallions

0
Average: 0 (0 votes)
(0 votes)
Crusty Bread with Goose Fat and Glazed Scallions
Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
ready in 1 hr 25 min.
Ready in
0
Print

Ingredients

for
4
For the goose fat
500 grams
Goose fat (alternatively also duck fat)
3
1
freshly ground Pepper
½ teaspoon
dried Marjoram
1
2
For the scallions
16
70 grams
200 milliliters
1 generous pinch
1 generous pinch
For serving
4 slices

Preparation steps

1.

For the goose fat: Cut goose fat into cubes and heat in a pan until it runs clear. Leave in the pan until fat is clear and extra pieces are fried until golden brown. Strain grease through a sieve into a bowl and let cracklings drain well.

2.

Peel onions, halve and cut into thin slices. Peel apple, quarter, remove core and also cut into thin slices.

3.

Put some lard in a pan and fry onions and apple slices until golden brown. Season with salt, pepper and marjoram and add remaining lard, bay leaf and allspice. Simmer another 5 minutes, pour into a container and let stand at least 2 days without moving.

4.

For the scallions: Rinse and trim scallions, shake dry and cut in half or in thirds. Mix sugar with 2 tablespoons water in a saucepan and caramelize. Deglaze with vinegar and 200 ml (approximately 7 ounces) of water and season with salt, allspice and cinnamon. Add scallions and simmer for 10-12 minutes.

5.

Place scallions in prepared jar and close tightly. Allow to cool. Spread bread slices with goose fat and cover with caramelized scallions. Garnish with fresh marjoram and serve.