In part one of this lesson, we prepped and roasted the duck. In this second part you�ll see how we finish this dish. You�ll also learn how to do a simple fruit-based pan sauce that�s a winner with any type of game. It�s simply equal parts berry jam, vinegar and water. You�ll be amazed how this basic 3-part formula comes together to create such a delicious and versatile sauce!
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Tampilkan postingan dengan label Duck. Tampilkan semua postingan
Jumat, 09 Februari 2007
Duck Confit Part 2: Crisp and Sauce
In part one of this lesson, we prepped and roasted the duck. In this second part you�ll see how we finish this dish. You�ll also learn how to do a simple fruit-based pan sauce that�s a winner with any type of game. It�s simply equal parts berry jam, vinegar and water. You�ll be amazed how this basic 3-part formula comes together to create such a delicious and versatile sauce!Duck Confit Part 1: Prep and Roast
Duck Confit is one of the World�s great culinary experiences. �Confit� is an ancient French technique of cooking and preserving meat in its own fat. What makes this so irresistible is the combination of the soft, succulent, fragrant meat encased in the impossibly crispy and crunchy skin. Traditionally this takes days to make. The duck legs are rubbed with salt and herbs and pressed overnight. Then the legs are covered with gallons of rendered duck fat and slowly roasted for hours. Finally the legs are crisped-up in a hot oven and serve with some type of tangy fruit-based sauce. The two part version you are about to watch is specially designed for the home Chef.
While not exactly the �classic� method, the results are still AMAZING and must be tried!! In part one we prep and slow-roast the legs. They are cooked in a low oven, 225 degrees F., for 2 1/2 hours. After cooling to room temp., they are kept in the frige overnight. Check for part 2 and see this great dish finished.
