Duck
By VicentaLakin
The nutritional value of duck meat is high and the protein content is much higher than that of livestock. However, the fat of duck meat, carbohydrates, and especially the fat, are equally distributed throughout the tissue. Its chemical composition is similar to olive oil, which reduces cholesterol, is beneficial for the prevention of cardiovascular diseases and is particularly appropriate for those who fear that too much saturated fatty acid will be inhaled into an artery。
Recipe Recommendations
- salty and fresh
- cook
- several days
- ordinary
Steps for Duck
1
Fire in the boiler, with peppers, salt, eight horns, fragrance leaves, slow fire, until the scent spills, and when the salt is yellow, the fire closes。
2
Cleaned duck legs control dry moisture, with fried salsa, pouring into high white wine, salting for one day, cooling for three days in an open air, and keeping the refrigerator in cold storage。
3
Good duck leg。
4
In cold water, put in duck legs, ginger chips, onions, white wine. The fire broke open, changed the fire, left it floating, boiled for about 30 minutes。
5
After 30 minutes of cooking, the fire was shut down, immersed for about 30 minutes, and made a cold。
6
Temporary plate。
7
It's finished, salty。Duck Make Tips
1. Duck shall be fully poached with well-made salt. 2. The drying shall be placed in a light ventilator. Before cooking, it is also possible to soak with warm water for two hours and remove some salt. 3. The roasted duck must be immersed for about 30 minutes before it is released。