1 The day before:
On your cutting board salt, pepper, sprinkle with thyme, bay leaf, a little crushed garlic and powdered sugar on both sides, place in a dish, cover with plastic wrap then, put in the refrigerator overnight.
2 The next morning:
Wipe your rouelle a little then in a large skillet pour a dash of olive oil and a knob of butter, when it is very hot (meunière style) place your rouelle and give it color on both sides then transfer to a shallow dish and pour the remaining juice into the skillet and let rest for 1 hour.
3 In the meantime prepare your marinade:
In a salad bowl pour all the ingredients and stir well with a whisk.
4 Turn on your oven to 120°(th4)
5 Take out your rack, remove your rouelle from your dish onto your work surface and install this dish on the tray at the bottom of the oven.
6 Pass your rouelle on each side in your prepared marinade, place it in the middle of the oven on your rack, cook for 4 hours basting it often with the juice that drips into your tray, after 2 hours turn your rouelle, 20 minutes before the end set your oven to 200(th 7) in order to caramelize everything.
Let rest then cut into semi-thick slices coating with your caramelized juice.
Serve for example with good sweet potato puree, apples, fruit and why not beautiful homemade fries.
* As usual I thank my friend Xavier Calizi who sends me this superb jam from his citron plantation in Cape Corsica.
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