Oiled duck leg
By VicentaLakin
Oil seals originated in the south-west of France near the Atlantic Ocean and have been in existence for centuries. Initially, it was oil-covered geese, which is believed to be associated with the tradition of local people filling in geese for fat liver. The whole goose is completely immersed in goose oil in a large pot, with a small fire stretching for hours, and then a winter can be kept in the altar, and more people will not be oiled to preserve the unique flavor. Although olive oil is also used in the French Mediterranean region for oil sealing, “orthodox” oil seals are used for duck oil and goose oil. Many other meats can be prepared in the form of oil seals, but the term “oil seals” is used in traditional custom to refer exclusively to oil-covered ducks or geese. The duck's legs pass through complex cooking methods such as pickled, oiled, low-temperature roasting, but they are soaked, the meat is not broken, the food is perfect and the colour of gold is attractive. Three feet at a glance, one bite at a time, a silked duck with a soft inside, a puffy mouth, so full of it! It's so sweet, it tastes so good
Recipe Recommendations
- duck leg in 1
- duck oil 400 ml
- lettuce appropriate amount
- lemon juice appropriate amount
- potatoes one
- white mushrooms appropriate amount
- thyme appropriate amount
- garlic appropriate amount
- black pepper appropriate amount
- salt appropriate amount
- olive oil appropriate amount
- geranyl 2 tablets
- Dried chopped green onions appropriate amount
- salty and fresh
- simmer
- several days
- senior
Steps for Oiled duck leg
1
Duck legs to rinse and dry。
2
Duck legs are covered with salt, black pepper, centrifugal, fragrance and garlic。
3
It's a 24-hour bag。
4
Duck legs dry water with kitchen paper and are immersed in sufficient duck oil。
5
Enter the oven and remove it at 80 degrees 2-3 hours later。
6
A proper amount of olive oil is hot on the fire, and a small fire down to the duck's leg is fried to gold on both sides。
7
Steamed little potatoes go to the skin, hot butter, little flaming gum, dry onions, with potatoes, salt cooking, peppers, garlic, centrifugal fragrance, fried to the golden moist。
8
Another pot, garlic paste, onions, white mushrooms, quick fried, salt, peppers, garlic, centrifugal。
9
Washed lettuce with olive oil, lemonade, saline mixer。
10
Heated a spoonful of olive oil, spilled it into dry onions, made it into a plate with a spoon, and painted an olive oil on the duck leg。
11
Duck legs on mushrooms and potato pallet decoration。Oiled duck leg Make Tips
1. Confit is a traditional cooking method from Southern France. Duck legs are completely immersed in duck fat and slow-cooked over low heat. Utilizing the characteristic of the fat to solidify at low temperatures, the duck meat is fully encased. When ready to eat, the confited duck legs are taken out and pan-fried until golden. This results in duck meat that is exceptionally crispy on the outside, tender on the inside, with a delicate, savory flavor.
2. Duck fat is rendered from whole ducks, making it extremely labor-intensive to produce. It can be bought in the market, but if absolutely unavailable, olive oil can be used as a substitute, although the flavor will be inferior.