Delicate and Sweet---oil-sealed Duck Leg

Name: Delicate and Sweet---oil-sealed Duck Leg
Total time: 2 d
Yield: 2
Cuisine: Chinese
Ingredients: 1 Duck leg; 400ml Duck fat; Some lettuce; Some Lemon juice; 1 piece potato; Some White mushroom; Some Thyme; Some garlic; Some Black pepper; Some salt; Some olive oil; 2 tablets Bay leaf; Some Chopped dried onion

by kiss war girl

5.0 (1)

Favorite

8

Difficulty

Hard

Time

48h

Serving

2

Oil seal cooking originated in southwestern France near the Atlantic Ocean and has a history of hundreds of years. At first, the whole goose was sealed in oil, which is believed to be related to the local tradition of feeding the goose to get fatty liver. The whole goose was completely immersed in goose oil in a large pot, boiled for a few hours on a low fire, and then stored in an altar to preserve it for a winter. Later, more people did not make oil seals for the unique flavor of freshness. Although the Mediterranean region of France also uses olive oil for oil seals due to the rich production of olive oil, the "orthodox" oil seals are generally made of duck oil for ducks and goose oil for gooses. In addition, many meats can be cooked with oil seals, but the term "oil seal" is traditionally used to refer to ducks or geese in oil seals.

Duck legs are marinated, soaked in oil, low-temperature roasting and other complicated cooking methods, but the skin is crispy without cracking, the meat is crispy and not rotten, the appearance is intact, and the color is golden and attractive. Just look at it and salivate, take a bite, the silky duck meat is crispy on the outside, tender on the inside, plump and delicious, so satisfying! Soft waxy burnt potatoes and refreshing sweet and sour vegetables will relieve the greasiness of duck legs. The taste is wonderful and wonderful! "

Delicate and Sweet---oil-sealed Duck Leg

1. Remove the fine hair of duck legs, wash, and drain.

2. Spread the duck legs with salt, black pepper, thyme, bay leaves, and garlic slices.

3. Put it in a preservation bag and marinate for 24 hours.

4. Dry the duck legs with kitchen paper and put them in enough duck fat to soak themselves.

5. Bake in the oven at 80 degrees for 2-3 hours and then take it out.

6. Heat a proper amount of olive oil in a pot on the fire, add the duck legs and fry until golden brown on both sides.

7. Peel the steamed small potatoes, heat butter in a pan, stir in the minced garlic and chopped green onion over a low heat, add potatoes, cook salt, pepper, garlic, and thyme to taste, fry until golden and slightly charred for later use.

8. In a separate pot, stir the chopped garlic, dried onions, white mushrooms, stir fry quickly, and season with salt, pepper, garlic, and thyme.

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

10. Heat a spoonful of olive oil, sprinkle with chopped green onions, scoop it into a dish with a spoon, and brush a layer of olive oil on the duck leg.

11. Place the duck legs on the mushrooms and put the potatoes on a plate for decoration.

Tips:
1. Oil seal is a traditional cooking method in southern France. After the duck leg is completely soaked in duck fat, heat it for a long time on a low fire. Use the characteristic of duck legs to solidify at a low temperature to completely wrap the duck meat. When it is time to eat, take out the oil-sealed duck legs and fry them in a pan until golden. The duck meat is crispy on the outside and crispy on the inside, tender and sweet.

2. Duck oil is made from whole ducks. It takes a lot of time to make and can be bought in the market. If it is not available, use olive oil instead, but the taste is second.