Elaboration:

For the candied gizzard

Put the gizzards in water, ice and vinegar and let it bleed for at least two hours. Then clean the webs of the gizzards. Place them in a vacuum bag with a little thyme and a little rosemary, a clove of garlic and a drizzle of oil. Pack with the iSensor packaging machine from the mychef by Distform range and confit in the mychef oven in steam mode, at 65ºC, for 1 hour and 15 minutes.

For the veal juice

Chop vegetables and sauté them over very low heat in a pot for 5 hours with a lid so that the vegetables sweat well. Once the vegetables are sautéed, place the bones and veal skirt on a tray and place in the mychef oven at 180ºC for 1 hour and a half . When they are well toasted and without burning (they could become bitter), introduce these bones with the bottom of sautéed vegetables. Add the liqueurs and reduce to make a caramel. Then cover with water and cook for 48 hours. After the time has elapsed, hang up and halve again, bleed and tie.

For the beet puree

Chop the beet and apple. Put it all together in a container and place the butter nut, cover with a plastic wrap and put it in the microwave for 6 minutes. After that time, crush and bind with the tip of txantana.

For the red curry emulsion

Place all the ingredients in a blender bowl and we will emulsify it as if it were a mayonnaise. Reserve. Put a tip of red food coloring.

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Plating:

Mark the gizzard in a pan. Brown and add the veal juice. Reduce the heat little by little to obtain a perfect glaze.

Next, place the gizzard on a stem of marrow to give height to the plate and with the help of a bottle put each of the points that will give different nuances of flavors.