Tender and sweet --- oil sealed duck legs
Oil seal cooking originated in the southwest of France near the Atlantic Ocean, with a history of hundreds of years. At first, the goose was sealed with oil, which is believed to be related to the local tradition of feeding the goose with fatty liver. The whole goose is completely immersed in the goose oil in a large pot, boiled over a low heat for several hours, and then put in the jar to keep it for a winter. Later, more people do not make oil seals to keep it fresh, but only for its unique flavor. Although the French Mediterranean region also uses olive oil as oil seal dish due to its rich olive oil production, the "orthodox" oil seal generally uses duck oil for duck and goose oil for goose. In addition, many meat can be cooked with oil seal, but the term "oil seal" traditionally refers to the duck or goose with oil seal.Duck legs can be cured, soaked in oil, baked at low temperature and other complicated cooking methods, but the skin is crispy without cracking, and the meat is crispy without rotten. The appearance is intact, and the color is golden and attractive. At one glance, I salivated and took a bite. The silky duck is crispy outside and tender inside. It is plump and palatable. It is very satisfied! The soft, waxy and burnt potatoes and fresh, sour and sweet vegetables are a solution to the greasiness of duck legs. The taste is wonderful!1. Oil seal is a traditional cooking method in southern France. After the duck leg meat is completely soaked in duck oil, heat it over low heat for a long time. Take advantage of the fact that the duck legs will solidify at low temperature to completely wrap the duck meat. When you want to eat, take out the oil sealed duck legs and put them into the pot to fry until golden. The duck meat produced in this way is crispy in the skin, tender and sweet.2. Duck oil is made from whole ducks. It takes a lot of time to make. You can buy it in the market. If you don't have it, use olive oil instead, but the taste is second.
Step 1 . Rinse and drain the duck leg.
Step 2 . Wipe the duck leg with salt, black pepper, thyme, clove and garlic slices.
Step 3 . Put it into a preservation bag and marinate for 24 hours.
Step 4 . Dry the duck leg with kitchen paper and soak it in enough duck oil.
Step 5 . Bake in the oven at 80 ℃ for 2-3 hours and take out.
Step 6 . Heat the pot with olive oil on the heat, then fry the duck leg over low heat until both sides are golden.
Step 7 . Peel the steamed potatoes, heat the butter in the pan, fry the chopped garlic and dried scallions in low heat, add the potatoes, cook salt, pepper, garlic and thyme to taste, fry until golden and slightly burnt, and serve for standby.
Step 8 . Start another pot, stir garlic, dried scallions, white mushrooms, stir quickly, and cook salt, pepper, garlic, thyme to taste.
Step 9 . Shred the washed lettuce, add olive oil, lemon juice and salt, mix well and serve.
Step 10 . Heat a spoonful of olive oil, sprinkle chopped scallions, use a spoon to scoop into the plate for decoration, and brush a layer of olive oil on the duck leg.
Step 11 . The duck leg is placed on the mushroom, and the potatoes are placed on the plate for decoration.
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