The Recipe
1kg neck fillet
1tbsp mustard
1tbsp honey
Salt, Pepper
Spices of your choice (I used thyme and bbq)
1dl chicken stock
corn flour
tomato paste
Cut the top of the neck fillet criss-cross. Add salt and pepper. Mix together mustard and honey and coat the meat with it. Add additional spices of your choice. Pour 3-4dl water to the bottom of the airfryer, put the basket on top and add the neck fillet.
Cook in the airfryer at 180C for about 70 minutes (or until a meat themometer reaches 65C.
Remove from the airfryer, and set aside to rest for ten minutes before slicing it.
Meanwhile make the sauce by pouring the meat drippings into a pot. Add chicken stock (or any other stock, I guess) and possibly a bit more water. Add tomato paste and some corn flour mixed with cold water. Bring to a boil and let it thicken a bit. Season to taste.
Serve with potatoes and a nice salad.
The Verdict
Really good! We hardly had any drippings left (I guess the rest had boiled off?), so added a bit more chicken stock than mentioned above, but it worked out really well, and tasted SO yummy!
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