Oiled duck leg
By VicentaLakin
IT'S A VERY POPULAR FRENCH-STYLE DISH, WITH SOFT DUCKS WRAPPED IN THE SKIN, AND LONG COLD PICKLES HAVE ALLOWED THE SPICES TO GO DEEP INTO THE DUCKS, WITH A LITTLE FRIED MUSHROOMS AND SALAD, AND ENOUGH FOR YOUR MOST IMPORTANT GUEST! DOES THIS DISH GET GREASY? WELL, DON'T WORRY. LOW-TEMPERATURE IMPREGNATION (ABOUT 150C) ALLOWS FATS IN DUCK LEGS TO MELT OUT AND TO KEEP THEIR LEGS SOFT, AND CODING TISSUES AT JOINTS WILL ALSO BE AS SMOOTH AS IF THEY WERE ROASTED, IN ANY CASE REQUIRING OIL INSTEAD OF OIL。
Recipe Recommendations
- duck leg of 4
- Mixed tender leaf salad appropriate amount
- white mushrooms appropriate amount
- duck oil 1KG
- thyme appropriate amount
- clove appropriate amount
- sea salt appropriate amount
- Ground black pepper appropriate amount
- salty and fresh
- roast
- several hours
- simple
Steps for Oiled duck leg
1
pickle. the duck leg washes off all the water on the surface and the water stored in the sutures of the flesh, a large quantity of salt wipes all the legs of the duck, placates the fragrance on the legs of the duck, spreads a small amount of cloves and centrist, spreads in black peppers, piles of flat piles in larger ovens, closes the membrane, presses the weight of the ground (i pressed a cast iron pan) and freezes 18-24h (at least 18h) in the fridge。
2
The oven is preheated at 150 degrees, and the smallest fire in the pot melts frozen duck oil and drops it into 100 li each。
3
Dryed (completely dried) the salted duck leg, pulled the spice from the surface of the duck leg and dropped it into the duck oil, leaving the duck oil completely inundated。
4
In the oven, 150C baking 1.5h and then down to 140C baking 2h。
5
When the time comes to confirm that the meat can easily be removed from the oven, the cooling, together with the pan, will be placed in the fridge, and the 4C freeze will be kept for three days (if the cap is not removed, the freeze will be held for five days) and duck legs will be recovered to scrape the grease. Pure duck oil can be frozen and stored, remember, as long as it's on top, the soup on the bottom is not frozen, and it's good to do conift again。
6
Fried mushrooms, salt, black peppers, with a little duck oil. Simple fried mushrooms can also be colourful because of a mixture of fragrances, fragrances and lilac。
7
It's a hot, hot pan, it's a slow-fired duck leg, and it's just a fragrance。
8
It's easy to match. Let's go! It'll be easy to cook the meal a few days before it's served, and it'll just have to fry it, while making another soup is completely free of pressure and having a good meal