Sweet apricot duck
By VicentaLakin
A pot of good stew requires not only soft meat, but also individual vegetables. The duck stew contains a lot of little techniques that make it delicious, either in the order of the food items or in the fire that cooks them, although it is easy to do every step, but the small things are delicious, the sauce can be different, but the methods must be kept in mind。
Recipe Recommendations
- duck in 1
- small onions the 15
- green radish 500 grams
- vegetable oil 1 tablespoon
- flour 2 tablespoons
- dry white wine 1 cup
- chicken soup 2 cups
- spice bundle one
- apricot meat 10 capsules
- salt appropriate amount
- Ground black pepper appropriate amount
- salty and fresh
- stewed
- an hour
- ordinary
Steps for Sweet apricot duck
1
The ducks cut large pieces, soak salt and black pepper
2
The little onion goes to the skin; the radish goes to the slices and fixes the angles
3
Preheat ovens to 180 degrees Celsius. Add vegetable oil to the pot
4
We'll fry the duck to gold
5
Take two spoons of grease from the pot and pour it into the frying pan
6
Add flour to the pot
7
It's made of gold and fat flour
8
Join the wine until it's venom
9
Add high soup, put back the duck, put in spice beams, salt and black pepper. Heated to boiling, then moved into an oven or a small kettle for 45 minutes
10
Put in carrots, little onions, almonds, soothing mixes, and continue cooking for 20-25 minutes until the radish is soft. Then we leave the extra fat in the pot, and then we'll finish up, and we'll have the soup with the wide swabSweet apricot duck Make Tips
Tips:*For stews, fat remaining within the meat chunks can make the texture greasy, while fat rendered into the broth enriches the sauce. Therefore, when searing the duck at the beginning, ensure sufficient heat and time to fully release the subcutaneous fat.*Cooking the vegetables and meat separately before combining them for the stew ensures the vegetables maintain the perfect texture. Note that salt should be added when searing both the vegetables and the meat, and then again during the stewing process. Seasoning in multiple stages ensures better flavor and more control over the final result.*Small onions softened in the broth are delicious to eat on their own, not merely serving as a seasoning.*The skimmed fat can be used to cook other dishes, adding a lot of flavor!*Bouquet garni: 1 stalk scallion, core removed; 1 stalk celery; 1 bay leaf; 2 sprigs parsley; 2 sprigs thyme*Measurement units: 1 tablespoon = 1 tablespoon / 1 teaspoon = 1 teaspoon / 1 cup = 1 cup