Tender and sweet - oil sealed duck leg

Tender and sweet - oil sealed duck leg

Introduction:

"Oil seal cooking originated in the southwest of France near the Atlantic Ocean and has a history of hundreds of years. At first, it was the whole goose, which is believed to have something to do with the local tradition of feeding the goose to get fat liver. The whole goose is completely immersed in goose oil in a large pot, boiled for a few hours over low heat, and then put in a jar to keep it for a winter. Later, more people don't make oil seals just for the unique flavor. Although the Mediterranean region of France is rich in olive oil, it also uses olive oil as oil seal, but the "orthodox" oil seal is usually duck oil for ducks and goose oil for geese. In addition, a lot of meat can be cooked in the way of oil seal, but traditionally, the term "oil seal" only refers to duck or goose with oil seal. The duck leg is salted, dipped in oil, baked at low temperature and other complicated cooking methods, but the skin is crisp without cracking, the meat is crisp without rotting, the appearance is perfect, and the color is golden and attractive. Just look at it and salivate, bite, silk duck crisp outside, tender inside, plump palatable, greatly satisfied! Soft waxy and burnt potatoes and fresh sour and sweet vegetables make duck leg greasy. It tastes marvelous

Production steps:

Step 1: feather the duck legs, wash and drain.

Step 2: wipe duck leg with salt, black pepper, thyme, clove and garlic.

Step 3: put it into the fresh-keeping bag and marinate for 24 hours.

Step 4: dry the duck legs with kitchen paper and soak them in enough duck oil.

Step 5: bake in the oven at 80 ℃ for 2-3 hours and remove.

Step 6: heat up olive oil on the pan and fry duck leg over low heat until golden on both sides.

Step 7: peel the steamed potatoes, heat the butter in the pan, stir fry the minced garlic and dried scallion over low heat, add potatoes, cook salt, pepper, garlic and thyme to taste, fry until golden and slightly charred, and set aside.

Step 8: in another pot, stir fry minced garlic, dried scallions, white mushrooms, stir fry quickly, and season with salt, pepper, garlic and thyme.

Step 9: shred the washed lettuce, add olive oil, lemon juice and salt, mix well and put on a plate.

Step 10: heat a spoonful of olive oil, sprinkle with chopped scallions, spoon into a plate for decoration, and brush olive oil on duck legs.

Step 11: put duck leg on mushroom and decorate with potato.

Materials required:

Duck leg: 1

Duck oil: 400ml

Lettuce: moderate

Lemon juice: right amount

Potatoes: 1

White mushroom: right amount

Thyme: right amount

Garlic: right amount

Black pepper: moderate

Salt: right amount

Olive oil: right amount

Fragrant leaves: 2 pieces

Chopped scallion: right amount

Note: 1. Oil seal is a traditional cooking method in southern France. Duck leg meat is soaked in duck oil and heated over low heat for a long time. The duck leg will solidify at low temperature to wrap the duck meat completely. When it's ready to eat, take out the duck leg with oil seal and fry it in the pot until golden. The duck meat made in this way is extra crispy and crisp, tender and sweet. 2. Duck oil is made from whole ducks. It takes a lot of time to make it. It can be bought in the market. If it doesn't exist, olive oil will be used instead, but the taste will take the second place.

Production difficulty: Advanced

Process: simmer

Production time: several days

Taste: salty and fresh