The whole process took around 3,5 hours, starting with medium high heat to evaporate water/juice and then slowly reduce the heat when needed. A gulp of canola oil, generous pinch of salt and sugar from the beginning, and half way in I add a tablespoon of sherry vinagre and red wine vinagre. In the final stage I add a few spoons of browned butter + a big tablespoon of duckfat, for flavour and it helps with keeping the heat medium low without it burning.
This batch I will mix into a filling for porchetta. 😊
by Thunderviking
1 Comment
that looks so good! i need to try that!