Confit Abalone
150 g abalone
500 mL olive oil
1 tablespoon ginger slivers
1 onion
1 garlic
1/2 cup chopped scallions
Stephanie Alexander:
Confit at 125 degrees Celsius for 3-4 hours until soft as butter
Neil Perry:
Confit at 60 degrees Celsius for 2-2.5 hours.
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