Stewed Duck with Sweet Apricot and Radish
1.
Duck into large pieces, sprinkle with salt and black pepper
2.
Peel small onions; peel and cut green radishes, trim and remove corners
3.
Preheat the oven to 180 degrees Celsius. Add vegetable oil to the saucepan
4.
Fry the duck on all sides until golden brown and set aside
5.
Take 2 tablespoons of fat from the pot and pour it into the frying pan. Fry the radishes and small onions until they are colored. Season with salt and black pepper.
6.
Add flour to the saucepan
7.
Stir fry into golden yellow grease roux
8.
Add wine until the alcohol evaporates
9.
Add the broth, put the duck back, add spices, salt and black pepper to taste. Heat to a boil, then transfer to the oven or simmer for 45 minutes
10.
Add the radish, small onion, and apricot meat, stir gently, and continue to simmer for 20-25 minutes until the radish is tender. Then skim the excess fat in the pot and add seasoning at the end. You can enjoy the soup with lasagna
Tips:
Tips:
* For stews, the fat left in the meat will make the stew feel greasy, but the stew will make the meat rich and juicy, so it needs to be enough when coloring the duck at the beginning The amount of heat and time allows the subcutaneous fat to be fully released.
* The vegetables and meat are cooked separately and then mixed and stewed to ensure that the vegetables have the right taste. It should be noted that you need to add salt when coloring vegetables and meat, and add salt after stewing, so that the taste will be better and more secure for multiple seasonings.
* The small onions boiled softly in the broth are delicious, not just as a seasoning.
* The skimmed fat can be used to cook other dishes, which can add a lot of flavor!
* Spice Bundle: 1 scallion, coreless; 1 celery stalk; 1 bay leaf; 2 parsley stalks; 2 thyme
* Weighing unit: 1 tablespoon = 1 table spoon / 1 teaspoon = 1 tea spoon / 1 cup = 1 cup
