Recipes tagged "Duck fat"
6 recipes found
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Confit de canard - confit duck leg
A very delightful French home-cooked dish, the crispy duck skin is wrapped in the soft duck meat. The long-term low-temperature marinating has allowed the flavor of the spices to penetrate deep into the duck meat. Served with some fried mushrooms and salad, it is enough to entertain your most important guests! *Will this dish be greasy? Well, don't worry it won't be. Low-temperature soaking (approximately 150C) helps the fat in the duck legs melt and drain out, and keeps the duck leg meat tender and tender. The connective tissue at the joints will also become sticky and slippery as after stewing. In short, you need to use oil instead of eating oil.
Hot dishes Home cooking -
Tender and sweet---Confit duck legs
Confit cooking originated in southwest France near the Atlantic Ocean and has a history of several hundred years. Originally, the whole goose was sealed in confit. I believe this is related to the local tradition of feeding goose to fatten the liver. The whole goose was completely immersed in goose fat in a large pot, simmered over low heat for a few hours, and then put in a jar to keep it for a winter. Later, more people made confit instead of keeping it fresh, just for the unique flavor. Although the Mediterranean region of France also uses olive oil to make confit due to its rich olive oil, the traditional way of making confit is to use duck fat for duck and goose fat for goose. In addition, many meats can be cooked in confit, but traditionally the term confit still refers specifically to duck or goose that is confit. After complicated cooking methods such as marinating, soaking in oil, and low-temperature roasting, the duck legs are crispy but not cracked, crispy but not rotten, the appearance is intact, and the color is golden and attractive. Just one look at it makes me salivate, and I take a bite. The shredded duck meat is crispy on the outside, tender on the inside, plump and delicious, and I am very satisfied! The soft, glutinous and fragrant potatoes and the refreshing and sweet vegetables relieve the greasiness of the duck legs. The taste is wonderful and wonderful!
Hot dishes The world of two -
Duck fat, chives and eggs
The roast duck you bought can be heated in the oven to roast the duck fat. This time, it is used to spread the eggs. It is very fragrant.
Hot dishes Home cooking -
Northeastern Chicken Soup Grilled Dried Tofu Skewers
Northeastern people are the most particular about eating. So what else can Northeastern people do besides the well-known grilled cold noodles? Today I will introduce to you a grilled skewers that is also very famous in Northeast China, grilled dry tofu skewers in chicken soup. Have you tried it? Today I will give you a brief introduction.
Snacks Home cooking -
Duck fat buns
Learn how to cook Duck fat buns with Staple food and Home cooking.
Staple food Home cooking -
Duck fat pancakes
Nanjing people love to eat duck, but generally ducks are fatter and contain a lot of fat. When they are refined into duck fat, the duck fat sesame cakes taste really good.
Staple food Home cooking