Eps 4: Introduction of gourmet oil-sealed duck
— 小白
| Host image: | StyleGAN neural net |
|---|---|
| Content creation: | GPT-3.5, |
Host
Allan Gregory
Podcast Content
While you may not have access to an entire foie gras duck for processing, you can make a deeply flavored confit using good quality duck chunks and ghee purchased from a trusted butcher. Adjust the amount of salt and cooking time to suit the size of the duck pieces, using coarse sea salt equal to 3% by weight of the duck legs to season them, about 1 tablespoon of salt per pound. Boil half a liter of green beans and a quarter of tomatoes; cook with meat.
Sprinkle with salt, pepper, bell pepper and flour; Fry on both sides in the fat in which the onion was cooked and fry. Heat in a preheated oven for 20 minutes or until the cheese is golden brown.
Transfer the duck to a metal skillet, skin side up, place in oven and cook for 13 minutes. Place the frozen casserole on a lined baking sheet in the center of the oven.
When the duck is cooked for 15 minutes, add the partially cooked Dutch oven turnips and spread them around the duck. Brush the duck with a baking brush with 2 tablespoons of vincotto or saba. Remove the duck from the pan, wash it again and place it in the pan with butter, garum, and a bunch of leeks and coriander. When the duck is done, remove the turnips and turnips from the skillet and place them on a hot serving platter.
Cover with aluminum foil and let the duck rest while you cook the sauce. Wrap the duck with gauze, dip it in honey water and turn. Make sure the water reaches the duck from all directions and blanch it for about five minutes before removing it. Thoroughly sauté the duck in olive oil over medium or low heat, turning so that all sides are golden brown .
Let the fat cool enough to be processed, then scoop the fat over the cooked duck slices to cover about 1 inch. Add enough duck fat to cover the bite well, set the dial to low, close the lid and watch TEE-V or something. The first thing you need to do is to make it fat enough to make duck nuggets.
In most confit recipes, you gently cook the duck portions in duck fat in a saucepan at 225 degrees F, loving to watch it all the time. Try refreshing your browser or make your own duck confit using my easy and secure opener. Back to video The finished meat is then wrapped in a pot or jar and covered with cooking oil, which seals it and helps preserve it. Properly prepared confit can be easily stored in the refrigerator for up to a month, since the saline solution inhibits the growth of harmful microorganisms and a good coating of fat prevents air from entering. What is written in the article. Surprisingly, the duck confit you buy from a cookery or butcher shop, most often sealed in a plastic bag, can cost you perhaps $ 8 or more for one leg and thigh.
There is a reason for the strong taste of duck. We all know that boiling duck needs to remove a lot of melted fat. However, if you know that duck fat is better for you than butter and is similar to olive oil in properties, then you might feel good about eating duck.
The melting point of duck fat is also much lower than that of butter-55 degrees compared to 90 degrees, which allows the chef to cook duck meat at a lower temperature while making duck fat and crunchy skin without overcooking the meat . Duck fat is not like butter: it is almost liquid at room temperature and, like lard or fat, does not contain excess water, which minimizes the formation of gluten added to the dough. Duck meat can be very fatty, which is one of the main reasons for its deliciousness, but it is difficult to balance the fat/lean ratio to get the best flavor combination.
Nanjing prepare creates flavorful meats with a shiny layer of fat and skin - arguably the best part of the duck that's tender yet chewy to complement the entire dining experience. This drug is so special in the eyes of the people of Nanjing that many ducks can be found in all tourist areas cooked in vacuum bags and fill the upper compartments of planes departing from Nanjing.
To eat Balut, you need to poke a hole in it, soak the liquid in salt and vinegar, and then, if you can stuff the duck face in, chew up the bones, feathers and the rest. Baluts are partially developed chickens, or more commonly duck embryos, boiled alive and eaten directly from the shell. The meat is tender and tender, like rabbit meat, the same way it tastes the same.
Confit is especially rooted and loved in the French region of Gascony, where salted meat is slowly cooked at low temperatures, cooled, stored and dipped in its own fat. Throughout the entire process. Traditional confit meats include both waterfowl such as goose and duck and pork. The French call true confit only confit from duck and goose; other meat cooked with duck or goose fat is considered en confit. Micuit means half cooked, and foie gras micuit is just a half cooked liver.
You can freeze fresh foie gras for about a year, but do not re-freeze it after thawing. Store it in its original packaging until use.
Since vacuum-sealed foods cook slowly in a water bath, they cannot cook at a higher temperature than water and therefore do not overcook. When making a sous video, you heat the water to the temperature you want to reach . But once the food and water reached temperature , the temperature didn't really change - I only adjusted it a few times in 9 hours of cooking.
Remove the skillet from the heat and immediately pour the hot broth and cooking sauce into the flour and butter mixture and continue whisking until the sauce is completely mixed and the sauce begins to thicken. Place 1 teaspoon of Thai fish sauce in the Dutch oven along with 1 tablespoon of olive oil.