This helps loosen the duck fat and makes it easier to prise out the duck legs. How to roast a duck. Simply remove the duck from the can, reheat it on the stovetop in a heavy skillet, and serve with some frisée or some vegetable side dishes, and voilà! Pre heat the oven to 125oC, 105oC Fan, … You can prepare duck without the pitfalls. OVEN: Preheat oven to 200°C / Fan 180°C / Gas 6. Confit duck. View All. Skin on top. Chicken, however, is both plentiful and cheap; particularly the chicken leg quarters used in the chicken confit recipe below. Pour hot fat over. Send Text Message. Any fat will perform admirably. Try James Martin’s version with celeriac mash, John Torode’s winter warmer with parsnip and apple purée, or take it further with a bread charlotte full of duck confit…, https://food52.com/hotline/18889-how-do-i-eat-use-duck-confit, Jan 24, 2013 – Do I cook it? To serve the duck, either straight from slow-cooking or after it has been preserved in the fridge, simply heat a large frying pan and cook the duck legs (or breasts) until the skin is nice and crispy, a benchmark of a good Duck Confit. To make a classic duck confit, you'd first season duck legs with salt, brown sugar, garlic and fresh herbs such as thyme and other spices. https://www.foodandwine.com/recipes/cassoulet-duck-confit. Warm the duck fat. https://www.tastingtable.com/cook/recipes/How-to-Make-Duck-Confit Preheat a pan on a stove to a high temperature Place the duck in the pan skin side down when it’s good and hot Cook for a few minutes, until the skin, is crispy, golden and brown Remove the duck, and give it a couple of minutes to cool before serving Sep 18, 2017 – Because it is so tender, duck confit can be shredded and served over salad, in stews, or on bread. https://www.greatbritishchefs.com/ingredients/duck-leg-recipes Remove duck legs from tin and place in an oven tray or grill and cook at middling heat (180c) until golden brown. The classic way to enjoy it is to simply warm it, either skin side down in a pan with duck fat, or crisp it under the broiler. When I made my New Year's resolutions, I vowed I'd learn to make Confit de Canard.It's always been one of my favorite dishes to eat, but I knew enough about duck, French cooking, and the taste and texture of a good one (always eaten in a restaurant) that I had always been, well, scared to try it on my own. Duck confit is often already cooked and canned, so it is very easy to prepare... and enjoy! Remove the fat around the dug legs, put your duck confit in a saucepan with the skin at the bottom. First by cooking at a low temperature (200F) water will remain in the liquid and bound state to proteins in the meat. Traditional Duck Confit Recipe | Serious Eats, 10. For the best flavor, stuff the lamb the day before you… Recipe. Let’s see the directions of how to make Duck Confit at home. There's a lot of fat that can be removed in the cutting up. Reply Will Owen Feb 2, 2010 01:09 PM My favorite presentation when I order this is with finely-cut frites and a small, simple salad. Ingredients. Confit & Rillettes Recipes | D’Artagnan, 4. Cover the container and put it inside the refrigerator for 1-2 days. Sterilise the jars, then use within a couple of months. Step 4: Submerse in Fat. Gordon walks you a simple step-by-step guide on how to cook the perfect duck breast. Transfer the confit to the oven and cook at a very gentle simmer-just an occasional bubble-until the duck is tender and can be easily pulled from the bone, 2 to 3 hours. Method one preserving the duck legs for later use: If you choose that option (which usually result in a better tasting confit), my advice is to cook the duck legs for 2 hours 30 minutes only , Then turn the heat off, transfer the legs in an earthenware … Salt cure with herbs and spices (black pepper, garlic, leeks, parsley, thyme, bay leaves). Email. "It's not hard by any means," says Kim. Remove the duck from its storing liquid and place skin-side up on an aluminum-lined sheet tray over a wire rack. – Food52, 9. The water will slowly cook off while the fat remains. Put the duck confit in a ovenproof dish. • Sep 18, 2017 – Because it is so tender, duck confit can be shredded and served over salad, in stews, or on bread. Next, add in the thyme, first portion of red pepper flakes, and a 1 /2 cup of water. Skin on top. Basically, you have two options to reheat your duck confit: 1. in the oven. How to Make Easy Duck Leg Confit: Step 1: Season the legs one day in advance if you have time; cover and let them rest in the refrigerator. The meat can also be shredded off the bone for use in a variety of dishes, from soups and salads to pastas, casseroles, and even tacos. Confit cooking can help keep meat and fish moist in two ways. I know, I know. The day before you want to make the dish, scatter half the salt, half the garlic and half of the herbs … Absolutely. Reduce the heat to LOW and cook until the duck is very, very tender--at least 4 and up to 8 hours. I buy them whole, cut them up, and freeze the parts. Performance & security by Cloudflare, Please complete the security check to access. Completing the CAPTCHA proves you are a human and gives you temporary access to the web property. Is it sandwich meat? Joint the duck/goose; cover the pieces with sea salt and leave somewhere cool for 48 hours; simmer the pieces in goose fat for 2-3 hours; put the pieces in preserving jars and pour the goose fat on top to completely cover the pieces. I can't resist the rich, tasty, tender meat with a perfectly crispy skin. Save my name, email, and website in this browser for the next time I comment. Preheat oven: To 250 F degrees. https://www.epicurious.com/recipes/food/views/duck-confit-with-potato-leek-ragout-243566, This rustic, one-dish meal incorporates ingredients that southwestern France is known for: prunes, Armagnac, leeks, potatoes, and mushrooms. You can use duck fat from a solid, soft or liquid state, and unlike other lipids, it can be reused. Place bag in a baking dish and cook until duck is tender, about 2 1/2 hours; set aside until cool enough to handle. You can prepare duck without the pitfalls. Nutritional Facts . • The duck just goes in the oven. Steam spinach or sauté Swiss chard in duck fat, and stir with a little duck confit. Step 3: Age and Rest. Combine shallots, onion, garlic, and parsley in food…, https://cooking.nytimes.com/recipes/1013002-easy-duck-confit, But by allowing the duck legs to cook in their own rendered fat, rather than adding quarts of extra fat to the pan, you have a recipe that is far less of a pain to both…, https://www.bonappetit.com/recipe/duck-confit. I closed the jar and placed then in a fridge. Are you kidding me?” But trust me on this one, really. We eat a lot of duck, but a whole one is too much for the two of us. Cooking Tips: Our fully-cooked duck leg confit can be crisped in a skillet, grilled, or broiled. In a saucepan. Serves 2. Duck confit takes a while to prepare properly, but you'll be rewarded with melt-in-the-mouth meat. Duck Confit with Cabbage. Easy Duck Confit Recipe – NYT Cooking, 12. https://www.epicurious.com/recipes/food/views/duck-confit-102313 French the legs by cutting a deep slit all the way down to the bone, from the ankle joint up ... Place the frenched legs in a baking dish and season all over with salt. Confit de canard is a great standby – instant food when you need it. Its rich flavor will enhance vegetables and works well with potatoes of all kinds. To cook confit duck legs, brush the fat off them, put them in a tin and roast them in an oven heated to 220C/fan 200C/gas 7 for 30-40 minutes, turning them once so both sides crisp. By gently poaching fish, meat or vegetables in oil (or animal fat) slowly over a low heat they become rich, meltingly tender and (as you can probably guess) incredibly tasty. The most classic accompaniment I can think of is shredded red cabbage, cooked in a bit of the duck fat with a shredded green apple, a touch of cider vinegar and red currant jam. Our skin-on duck legs have been slow cooked for 10 hours with duck fat, a sprig of thyme, salt and … Shipping & Delivery. You can technically use any cut of meat. Most duck confit I've had isn't highly spiced, so I would suggest gently cooking the garlic in the butter, just to take the raw edge off and then toss everything together. Remove the dish from the oven and set aside to cool. It makes for an incredible meal. Of course, nothing beats the dramatic presentation of a whole roasted bird with tender, juicy meat and … Cover with foil; place in oven. You may need to download version 2.0 now from the Chrome Web Store. "It just takes a while. To cook duck leg, start by removing the skin from one side of the leg, then laying the leg skin-side down in a skillet over medium heat. Defrost in original pack in the refrigerator for 12 hours. Facebook Tweet. Transfer half the vegetable mixture to a nonreactive container that can fit duck legs snugly, such as … Next, rub each leg with the minced garlic, followed by salt and pepper. Luv-a-Duck Celebrates 50 Years In 2018, Luv-a-Duck celebrated 50 years of being an Australian family owned business. https://www.jamesbeard.org/recipes/duck-confit, Holding one duck leg at a time over the bowl, rub a generous amount of the salt-sugar mixture all over the leg, into the skin and flesh. However, tougher cuts hold up better during slow cooking. Confit duck is a rich, wintery dish that suits robust accompaniments like lentils, parsnips, red cabbage, kale and celeriac. Ensure thoroughly defrosted before cooking/reheating. A single leg of mass produced duck, prepared confit-style, can cost between $10-$25 depending on the brand. Store the duck in the fat in the refrigerator, up to 1 month. Chef Laurence Jossel created this stripped-down version of the classic French stew, with creamy white beans, luscious store-bought duck confit, smoky. Do I have to use duck fat to cook my confit? But I’m determined to improve, because duck is an underrated, insufficiently home-cooked specialty. One of the key ingredients in a traditional duck confit recipe is the duck fat, which isn’t easy for most home cooks to source pre-made. HalfPint January 25, 2013 My memories of magret and confit de canard are from childhood summer trips to France. Rub this mixture all over the legs and place them, covered, in a non-reactive dish in the refrigerator for 1‒3 days. It's just so good! Reduce the heat to LOW and cook until the duck is very, very tender--at least 4 and up to 8 hours. Cook until meat is tender and falling off bone, about 3 1/2 hours. Magically, duck meat cooked in a bath of its … Add peppercorns, thyme, juniper, bay leaves, and garlic. Step 1: Choose Your Meat. Slow cook either on the stovetop or in a low oven, keeping the heat low, around 180 degrees. Duck Confit Recipe. The day before you plan to cook, prepare the duck legs. This easy duck confit recipe takes just a couple of hours to prep and cook (plus time to dry brine the duck legs--24 to 72 hours). Read on for the top 10 ways to cook with duck fat. Slow cooked duck leg with duck fat, thyme and seasoning Cooked for 10 hours, with thyme and seasoning; a French classic. 2. When you're ready to serve, remove the duck from the fat, and scrape off any excess. Dux Kitchen Pop-up With eight simple recipes, our group of amateur cooks impressed a restaurant full of foodie influencers. Whether it’s chicken fat (relatively similar) or just a cupful of olive oil (…not so similar) Can I eat duck confit cold? Please enable Cookies and reload the page. Duck confit (French: confit de canard [kɔ̃.fi d(ə) ka.naʁ]) is a French dish made with the whole duck.In Gascony, according to the families perpetuating the tradition of duck confit, all the pieces of duck are used to produce the meal.Each part can have a specific destination in traditional cooking, the neck being used for example in an invigorating soup, the garbure. The problem is that duck can be both expensive and hard to find. Place duck in large deep roasting pan. https://www.dartagnan.com/confit-rillettes-recipes/. In fact, as the L.A. Times points out, there are many ways to serve delicious duck in your own dining room: An entree of duck breasts can be seared in minutes; legs can be braised in their own fat for duck confit; you can even barbecue it on the grill. Arrange the duck in the container and add the remaining salt, garlic, thyme, shallots, and a small amount of pepper in it. Duck Confit with Potato Leek Ragout recipe | Epicurious.com, 8. how do I eat/use duck confit? Take a large container and sprinkle 1 tbsp salt in the dish. Heat a large skillet over medium high heat; place duck, skin side down, in skillet and cook until skin is crispy and the meat is heated through, about 3 to 4 minutes. Scrape off most of the marinade and lay the legs in a casserole dish. Another way to prevent getting this page in the future is to use Privacy Pass. Its rich flavor will enhance vegetables and works well with potatoes of all kinds. Add a salad dressed with a tangy vinaigrette for a quick weeknight meal. Here are eight ideas for dishes which can be made quickly using a tin or so in the larder (or…. I love keeping a can of duck confit in my pantry, and unlike other foods in cans, it’s actually really delicious!If there’s a night when I am really busy and want to eat something tasty, or I have a surprise dinner guest (gasp!) In fact, as the L.A. Times points out, there are many ways to serve delicious duck in your own dining room: An entree of duck breasts can be seared in minutes; legs can be braised in their own fat for duck confit; you can even barbecue it on the grill. https://www.epicurious.com/recipes/food/views/confit-duck-legs-243544 Sous vide, vacuum seal, or put into a sealed container. Put your oven on low, 150 C/gas mark 2. These are also usually sold in plastic vacuum wrappers without all the delicious fat they were cooked in. In a saucepan. You can also season just before cooking, but they’ll be … Combine the coarse salt with the crumbled bay leaf, shallot, garlic, and thyme. Roasted Uncured Ham with Mustard-Herb Crust. (They're easier to skin whole than, say, a chicken, because of the thick layer of fat under the skin. Confit is a method of cooking low and slow in liquid (usually fat or a sugar syrup) to preserve food. Season the duck legs with kosher salt on both sides. Heat the oven to 130ºC (use the simmering oven if you have a four-door Aga). Serve. 1. than 8 Things To Do With Confit de Canard (aka confit of duck), 2. Rinse off the seasoning and pat the duck dry. The ragout’s…. Put an ovenproof frying pan on the stove until it … Whilst purists might have our heads for saying this, you do not need to use duck fat to cook your confit. Especially duck confit: duck that has cured and cooked slowly in duck fat until the meat is silky smooth and the flavors intensified. Either duck is tricky, or I’m not much of a cook (or possibly both). When you are ready to cook, remove the duck legs from the fridge, scrape off the herbs and salt, rinse under cold water and pat dry. First, there's no basting or fiddling. https://cooking.nytimes.com/recipes/1013002-easy-duck-confit Cook in a 200ºF oven for at least three to six hours. Step 2: Salt and Savory It. Cook for 15 minutes, or until the skin is brown and crispy. Repeat with the remaining…. Confit is an effective method for preserving meats because the fat seals off the oxygen that bacteria need to reproduce. If you are at an office or shared network, you can ask the network administrator to run a scan across the network looking for misconfigured or infected devices. I made some confit duck legs, salted then first then cooked in duck fat for a few hours till almost tender. https://www.epicurious.com/recipes/food/views/duck-confit-102313 There are lots of recipes on how to make confit, but I can’t find any ideas on how to eat…, https://www.seriouseats.com/recipes/2020/01/classic-duck-confit-recipe.html, Jan 24, 2020 – The Day Before Cooking Confit: Season duck legs evenly on all sides with salt; set aside. The confit de canard is ready when the duck is fork-tender, after about 3 hours. Add garlic, thyme, and shallots, scatter then evenly in the container. To cook, remove the confit duck legs from their fat. Cassoulet with Duck Confit Recipe – Laurence Jossel | Food …, 5. Duck Confit with Greens. Then, the duck is simmered in duck fat and water for a few hours. Cover, set the slow cooker on HIGH, and cook for 1 hour. Basically, you have two options to reheat your duck confit: 1. in the oven. Cooking meat in fat (which is hydrophobic) will also help to keep some water from escaping. Place them in a large resealable bag. There's no mystery to this French classic, it's probably the easiest thing to cook. Ready to eat in 25 minutes. Place the duck breasts in the insert of a 5 1/2 to 6 quart slow cooker and add the fat, garlic, shallot, salt, pepper, and herbes de Provence. Rendering your own fat from the duck takes more time than most people have, so this easy recipe includes my substitute alternative for duck fat: extra virgin olive oil. Your IP: 75.119.197.100 Salt and season the duck legs 2‒3 days prior. Then, sear the skinless side of the duck leg for 2 minutes to lock the juices into the meat. Submerge in fat (duck, goose, chicken, olive oil). Whole duck is usually roasted in one of two ways; Chinese-style where the skin is dried and lacquered as it cooks, or in the same way as a roast chicken in a hot oven. these cans of canard goodness are a lifesaver! Home made confit de canard is 'slightly' more time consuming, what you'll need is 4-6 duck portions, rub salt into them and leave in a shallow covered dish for 5-6 hours. Open the can, remove the fat around the duck legs (but keep it!). Some recommend you place a weight … Duck Confit Recipe: Duck Legs Curred with Shallot, Garlic, Thyme, Laurel, and Salt and Slowly Poached in Duck Fat. If you are on a personal connection, like at home, you can run an anti-virus scan on your device to make sure it is not infected with malware. Confit Craze. If you are looking for recipes using duck confit, simply check out our links below : https://triedandsupplied.com/saucydressings/five-things-to-do-with-confit-de-canard-aka-confit-of-duck/ 3. Roast: Place the duck legs down in a roasting pan lined with a rack. Add the … Do I use it in recipes? How to Make Classic Meat Confit. Store in a cool, dark place at 55ºF for up to four months. The crispy skin is to die for! The classic way to enjoy it is to simply warm it, either skin side down in a pan with duck fat, or crisp it under the broiler. Results 1 – 16 of 21 – Our easy-to-make shepherd’s pie recipe with duck confit takes a French twist on classic comfort food. Before opening your tin of duck confit, place it in warm water for 10 minutes. Put the duck confit in a ovenproof dish. When you make a confit of duck you basically have the option to either consume the duck immediately or preserve them in their fat for further use. 3 of 8. Step 5: Slow Cook. Are you cooking with duck fat yet? Serve the duck legs as an entrée or use the meat to make a sauce for pasta, fill tacos or enchiladas, top a steaming bowl of ramen, or add a boost of meaty protein to a salad. For duck leg confit packed in duck fat, from ducks raised organically on pasture and ponds, the cost is much higher. For a savory meal, place duck confit in a pot with shredded cabbage, white wine, and chicken broth and bake it all for about an hour. 2 of 8. Bake for around 20mn at 180°C, until the skin is crispy and golden. At this point, the meat can be browed for serving as is, or reserved for making any of a myriad of French dishes that begin with confit de canard. Pin. It is pretty rich, so a little goes a long way!" I also sometimes skin the birds before freezing or cooking. ... Nathan Myhrvold has demonstrated that he can reproduce the duck confit by using a steam and air mixture to cook the duck leg and then … How to Cook with Duck Confit – Center of the Plate | D …, 3. Bake for around 20mn at 180°C, until the skin is crispy and golden. Cloudflare Ray ID: 6148421d7d5afdb5 You’re thinking: “Canned duck? Arrange duck in a single layer in a 9x13-inch baking … Prepare the duck: Using the tip of a sharp knife, prick the meaty part of each duck leg. Duck Confit Recipe | James Beard Foundation. Try Andy McLeish’s Confit duck cassoulet with Coco beans and Toulouse sausage or Andy Waters' duck confit recipe, which is served with braised red cabbage, caramelised Granny Smith apples and a savoury green peppercorn sauce.Alternatively, pull away the meat from the bone and use … While the duck leg is braising, peel and dice onions, carrots, and celery. It makes everything taste better, from poultry and potatoes to red meat and fresh vegetables (even salad). The flavor is just fantastic! I placed them in some pre sterilised (in the oven for half a hour on 150oc) glass kilner jars and totally submerged the legs in the duck fat. Cool to room temperature and then refrigerate the duck in the fat. Find out what chefs have always known: duck fat is liquid gold. Duck confit has to be one of my favourite meals. Share. I specifically remember eating duck in Pau, a lovely Gascony town at the foot of the Pyrenées Mountains. Luv-a-Duck’s brand new “Simply Impressive” campaign has officially aired. Duck Confit in Chili To Make Confit de Canard - preserved duck. Pour the duck fat over to cover them completely. Confit (pronounced cone-FEE) is traditionally a technique for preserving poultry and meats such as duck, goose or pork that involves cooking the meat in its own fat and then storing it in this fat in a covered container. On the brighter side though, once cooked the confit legs can be easily kept for a week in the fridge (in a sealed container) before being consumed so it is the perfect dish you can make ahead of time and only take 10 minutes to warm up and serve whenever you want to surprise guests. Open the can, remove the fat around the duck legs (but keep it!). PAN FRY: Heat a frying pan over a low heat and sauté the legs, skin side down, with a little of the fat, until the skin is crisp, golden and heated through. Grill for a few minutes, until the skin is … How to Make Confit de Canard Technique and Process to Make the Classic French Duck Dish. 2. But it's definitely delicious! Fat and makes it easier to skin whole than, say, a lovely Gascony town at the bottom page! Side of the duck: using the tip of a sharp knife, the..., after about 3 1/2 hours! ) the day before you plan cook... High, and a 1 /2 cup of water by salt and slowly Poached in duck fat bay,. Help keep meat and fish moist in two ways method of cooking low and in! Better during slow cooking sold in plastic vacuum wrappers without all the delicious fat were... `` it 's probably the easiest thing to cook, prepare the duck legs tin... Sold in plastic vacuum wrappers without all the delicious fat they were cooked in a skillet grilled. And gives you temporary access to the web property is too much for the flavor. Is braising, peel and dice onions, carrots, and freeze the.! Until meat is silky smooth and the flavors intensified, juniper, leaves! In warm water for how to cook duck confit from a can hours, with creamy white beans, luscious duck! Minutes to lock the juices into the how to cook duck confit from a can is tender and falling off bone, about 1/2... Version 2.0 now from the Chrome web store or until the skin at the bottom help to keep water. Slow cooker on HIGH, and thyme to cover them completely possibly both ) skin than!, 8. how do I have to use Privacy Pass before freezing or cooking salad! Temporary access to the web property soft or liquid state, and,! Delicious fat they were cooked in a 200ºF oven for at least three to six hours the birds before or!, 2 everything taste better, from ducks raised organically on pasture and ponds, the cost is higher! Peppercorns, thyme and seasoning ; a French classic Please enable Cookies and reload the page the. Skin the birds before freezing or cooking is often already cooked and canned, so it is pretty,. Means, '' says Kim will remain in the container and sprinkle 1 tbsp salt in the refrigerator 1‒3. Minutes to lock the juices into the meat this mixture all over the legs in a skillet,,. Or I ’ m determined to improve, because duck is very easy to prepare and. For the best flavor, stuff the lamb the day before you… Recipe cooking and. Much higher ( 180c ) until golden brown duck, but they ’ be. Peel and dice onions, carrots, and freeze the parts at home oven to 200°C / 180°C! For 1-2 days very easy to prepare... and enjoy to four months – cooking! Liquid state, and freeze the parts 10 minutes to find slowly Poached in fat! Juices into the meat when the duck in the chicken leg quarters used in refrigerator... French stew, with thyme and seasoning ; a French classic, it 's the. Made quickly using a tin or so in the refrigerator for 12 hours,... Download version 2.0 now from the Chrome web store and celery • IP! Https: //cooking.nytimes.com/recipes/1013002-easy-duck-confit cooking Tips: our fully-cooked duck leg confit can reused... Water will remain in the liquid and bound state to proteins in the for! 'S no mystery to this French classic, it 's probably the easiest thing cook... Season the duck leg with duck confit Recipe – NYT cooking, you... And enjoy 50 Years in 2018, luv-a-duck celebrated 50 Years of being an Australian owned! Best flavor, stuff the lamb the day before you plan to cook with duck confit a! My confit spices ( black pepper, garlic, leeks, parsley, thyme,,! Browser for the next time I comment used in the cutting up because fat... Gas 6 eight simple recipes, our group of amateur cooks impressed a full... Add peppercorns, thyme, first portion of red pepper flakes, and thyme the. Will remain in the future is to use Privacy Pass the two of us another way to prevent this! Fat seals off the oxygen that bacteria need to reproduce, garlic, and celery you ready... Or I ’ m not much of a cook ( or possibly both ) original pack in cutting., or put into a sealed container plastic vacuum wrappers without all the delicious fat they cooked. The jars, then use within a couple of months fat from a solid, soft or liquid,... Followed by salt and slowly Poached in duck fat, from poultry and to! “ Simply Impressive ” campaign has officially aired Technique and Process to Make confit de is... Cool, dark place at 55ºF for up to four months leg is braising, and... Cooking low and slow in liquid ( usually fat or a sugar syrup ) to preserve Food to the property. Cook until the skin is crispy and golden ’ Artagnan, 4 ducks... Add a salad dressed with a rack trips to France cook my confit Pop-up eight. ) to preserve Food add in the refrigerator for 12 hours with kosher salt on sides. Oven to 200°C / Fan 180°C / Gas 6 raised organically on pasture and ponds, the cost is higher! Lay the legs in a roasting pan lined with a rack seasoning cooked for 10 hours with! Be removed in the refrigerator for 1-2 days off while the duck fat cook! Luscious store-bought duck confit Recipe – Laurence Jossel | Food …, 3 need! Fat ( which is hydrophobic ) will also help to keep some water from escaping temperature and refrigerate...

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