Confitdecanard oil sealed duck leg
Introduction:
"It's a lovely French dish. The crispy duck skin is wrapped in the crisp duck meat. Long time low temperature pickling has made the flavor of spices deep into the duck meat. With a little fried mushrooms and salad, it's enough to entertain your most important guests! Will this dish be greasy? Well, don't worry. It won't. Low temperature immersion (about 150C) is conducive to the fat melting and excretion of duck legs, and keep the meat soft and tender. The connective tissue at the joints will be as sticky and smooth as after stewing. In short, you need oil instead of oil. "
Production steps:
Materials required:
Duck leg: 4
Mixed tender leaf salad: right amount
White mushroom: right amount
Duck oil: 1kg
Thyme: right amount
Clove: right amount
Sea salt: moderate
Grind black pepper: right amount
matters needing attention:
Production difficulty: simple
Process: Baking
Production time: several hours
Taste: salty and fresh
Chinese PinYin : You Feng Ya Tui
Fit de canard - oil sealed duck leg
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