From a few nights ago.
SV 59°C/24hr then under the broiler to crisp the skin. On a bed of sauteed cabbage, potato and a Bock/Maple sauce.
The potato (Yukon Gold) was to be half and half dumplings as per
@Manfred recipe. I need more practice as the dough looked good, felt good, but the cooked potato dissolved soon after it was dropped in the water.
The knuckle had great flavour, but was a little too tough against the bone for me - steak like, not braised like - I'll try 62°C next. I'll do a 20 second preblanch (barnyard order and slight taste) on the knuckle and par French the bone next time. I few more minutes under the broiler should also get the skin crisper.
A good first start, but if this is a single portion, they must breed the people big in Bavaria!
