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Tender and Sweet Fragrance - Oil Sealed Duck Legs

2024-09-10 02:58:47 616

Oil seal cooking originated in the southwestern region of France near the Atlantic Ocean and has a history of several hundred years. At first, it was oil sealed whole geese, which is believed to be related to the tradition of feeding geese with fatty liver by the locals. The whole goose is completely immersed in goose oil in a large pot, boiled over low heat for a few hours, and then stored in a jar for a winter. Later on, more people chose to use oil seals for its unique flavor instead of preservation. Although the Mediterranean region of France also uses olive oil to make oil sealed vegetables due to its abundant production of olive oil, the "orthodox" way of making oil seals is generally still to use duck oil for ducks and goose oil for geese. In addition, many meats can be cooked with oil seals, but traditionally, the term "oil seal" specifically refers to duck or goose that has been sealed with oil< br>

Details of ingredients

Duck leg1 piece
Duck oil400ml
potato1 unit
Xiangye2 pieces

Technique

difficultyintermediate
workmanshipSimmer
tastesalty and savory
timeAbout three days

Steps to make Tender and Sweet Fragrance - Oil Sealed Duck Legs

1. Remove the fine hair from the duck legs, wash them clean, and drain them.
2. Spread salt, black pepper, thyme, fragrant leaves, and garlic slices evenly on the duck legs and rub them on the body.
3. Put it in a fresh-keeping bag and marinate for 24 hours.
4. Dry the duck legs with kitchen paper and soak them in enough duck oil.
5. Bake in the oven at 80 degrees Celsius for 2-3 hours before removing.
6. Heat an appropriate amount of olive oil over high heat, then add duck legs and fry over low heat until both sides turn golden brown.
7. Remove the skin from steamed potatoes, heat butter in a wok, stir fry minced garlic and dried scallions over low heat until fragrant, add potatoes, season with salt, pepper, garlic, and thyme, fry until golden brown and slightly charred, then set aside.
8. Start another pan and stir fry minced garlic and dried onions until fragrant. Add white mushrooms and quickly stir fry. Season with salt, pepper, garlic, and thyme.
9. Cut the washed lettuce into shreds and mix well with olive oil, lemon juice, and salt before serving on a plate.
10. Heat a spoonful of olive oil, sprinkle chopped scallions, scoop into a plate for decoration, and brush a layer of olive oil on the duck legs.
11. Place duck legs on mushrooms and decorate with potatoes on a plate.