国民菜“啤酒鸭”的两种特别详细做法,有家常版的配方,也有酒店版本的配方。零基础也能学会。啤酒鸭想要做的好吃,要注意四个关键点。鸭子如何处理?哪些地方要去除?鸭子如何焯水?什么时候加啤酒?鸭子要炖多久?
国民菜“啤酒鸭”的两种特别详细做法,有家常版的配方,也有酒店版本的配方。零基础也能学会。啤酒鸭想要做的好吃,要注意四个关键点。鸭子如何处理?哪些地方要去除?鸭子如何焯水?什么时候加啤酒?鸭子要炖多久?
Canard aux Montmorency Recipe ???? • Incredible Duck Dish! ???? - Episode 637
Bonjour my friends! I’m Frankie and in this episode, I'll show you how to make my Canard aux Montmorency recipe. ????
Make sure to visit for ingredient amounts, directions and much more!
Until next time my friends... Bon Appétit! ????
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盐水鸭 实质是低温慢煮 Salt Brined Duck
盐水鸭的做法 (Salt Brined Duck),实质是低温慢煮的烹饪方法。当锅大,水深的时候,开小火,你会发现锅里的温度变化很小,这样我们就能用类似Sous Vide, 低温慢煮的方法来做非常嫩的盐水鸭。小鸭子腌24小时,大鸭子可以最长腌48小时 ⬇️????⬇️????⬇️ 配方在下面 ⬇️????⬇️????⬇️
【配方】
嫩鸭 2.2kg (1只)
海盐 15g (浸泡用)
海盐 100g (⅓ 杯+2 汤匙) (干腌用)
花椒 6g (1 汤匙) (干腌用)
卤水:
海盐 300g (1杯+1汤匙)
水 6kg
生姜 250g (1节)
大葱150g (2根葱白)
八角 3g (3个)
花椒 10g (1 汤匙+1茶匙)
草果皮 3g (1个)
小茴香 12g (1汤匙)
白芷 3g (1片)
白糖 12g (1汤匙)
鸡精 15g (1汤匙)
料酒 60g (⅓ 杯)
[Ingredients]
Young Duck 2.2kg (1)
Sea Salt 15g (Soaking)
Sea Salt 100g (⅓ Cup+2 Tbsp) (Dry Brining)
Sichuan Peppercorn 6g (1 Tbsp) (Dry Brining)
Salt Brine:
Sea Salt 300g (1 Cup+1 Tbsp)
Water 6kg
Ginger 250g (1 Knot)
Chinese Green Onion 150g (2 White Parts)
Star Anise 3g (3)
Sichuan Peppercorn 10g (1 Tbsp+1Tsp)
Black Cardamom Shell 3g (1)
Fennel Seeds 12g (1 Tbsp)
Angelica Root 3g (1 Slice)
Sugar 12g (1 Tbsp)
Chicken Bouillon 15g (1Tbsp)
Chinese Cooking Wine 60g (⅓ Cup)
盐水鸭的做法步骤:
1.选鸭:选瘦型的鸭子
2.处理鸭子: 拔掉残留羽毛; 冲洗掉血水; 清水中加盐浸泡6小时;
3.干腌: 炒花椒盐, 鸭子擦干水分,里外涂抹温热的花椒盐; 盆中压盘子盖重物, 冷藏腌24~48小时(小鸭子1天,大鸭子2天);
4. 吹干: 洗掉里外花椒盐, 吹干鸭子表皮;
5.卤:卤水烧开30分钟;水温下降到90度时, 鸭子三进三出; 保持85~90度的卤水, 鸭子卤50分钟; 筷子插大腿,流出白色汁水, 温度达82度;
6.冷藏: 保鲜膜包好, 0~4度冷藏至完全冷却; 切鸭, 冷吃, 可根据口味浇上一些盐卤水。
#盐水鸭
#盐水鸭的做法
#盐水鸭怎么做
#南京盐水鸭
#鸭子的做法
盐水鸭, 盐水鸭做法, 盐水鸭的做法, 南京盐水鸭, 南京桂花鸭, 盐水鸭怎么做, 鸭子的做法, 鸭子的吃法, 鸭子菜谱, 鹽水鴨, 鹽水鴨做法, 鴨子食譜
Super delicious cold duck intestines with tribute dishes, spicy, fresh, crispy and tasty. The 9 sid
Super delicious cold duck intestines with tribute dishes, spicy, fresh, crispy and tasty. The 9 sid
Zarte Barbarie-Entenbrust mit karamellisierter Orangen-Sauce, schnelles last minute Weihnachtsmenue
Auf speziellen Wunsch der anderen Oma gibt es hier ein schnelles und einfaches Rezept für Barbarie-Entenbrust mit karamellisierter Orangen-Sauce. Ein exzellentes Weihnachtsessen, das nicht so aufwendig ist, wie ein Gänsebraten, aber mindestens ebenso gut schmeckt.
0:00 Intro
1:03 Zutaten / Ingredients
1:26 Kurzer Arbeitsablauf / Short workflow
3:28 Detaillierte Arbeitsschritte / Detailed step by step workflow
Rezept auf Deutsch (english version below)
Zutaten
2 Barbarie-Entenbrüste
n. B. Salz
40 g Butter
1/2 Zwiebel
4 EL Honig
2 Orangen
1/2 TL Szechuanpfeffer
1/2 TL Meersalz
1 Nelke
200 ml Entenfonds (alternativ Geflügelfonds oder Gemüsebrühe)
Entenbrust von Sehnen und Silberhaut befreien. Haut rautenförmig einschneiden und salzen. Filets auf die Hautseite legen und in einer feuerfesten Form beiseitestellen.
Ofen auf 80 °C O-/U-Hitze vorheizen.
1 Orange abreiben und dann filetieren, 1 weitere Orange auspressen um 50 ml Saft zu erhalten.
1/2 Zwiebel fein würfeln. 1/2 TL Sezchuanpfeffer und 1/2 TL Meersalz zerstoßen.
Entenbrust auf der Hautseite in die kalte Pfanne legen, auf halber Hitze Fett anschmelzen, dann auf 3/4 Hitze ca. 3-4 min anbraten, bis die Hautseite eine goldbraune Farbe angenommen hat. Auf die Fleischseite umdrehen und ca. 2 min weiterbraten.
Angebratene Entenbrust auf der Fleischseite in die feuerfeste Form zurücklegen, ein Bratenthermometer einstecken, auf 60 °C Kerntemperatur einstellen und abgedeckt in den vorgeheizten Ofen stellen.
Für die Sauce 40 g Butter in die Pfanne geben und den Bratensatz lösen, die feingewürfelte 1/2 Zwiebel dazugeben und anschwitzen lassen.
4 EL Honig hinzufügen und karamellisieren lassen.
50 ml Orangensaft, 1 Nelke und die fein zerstoßene Pfeffer-Salz-Orangen-Mischung einrühren und etwas einkochen lassen.
Nach und nach 200 ml Entenfond zugeben und weiter bis zur gewünschten Konsistenz einkochen lassen. Wer keine Zwiebelwürfel mag, kann die Sauce auch durch ein Sieb streichen.
Ist die Kerntemperatur von 60 °C bei den Entenbrüsten erreicht, Deckel abnehmen und die Haut 1-2 min knusprig grillen. Entenbrust aus dem Ofen nehmen und kurz ruhen lassen.
Inzwischen die Nelke aus der Pfanne herausnehmen und die Orangenfilets in der Sauce schwenken.
Entenbrüste in Scheiben schneiden und mit der Orangensauce begießen.
English version
By special request of the other grandma, here is a quick and easy recipe for Barbarie duck breast with caramelized orange sauce. An excellent Christmas dinner that is not as elaborate as roast goose, but tastes at least as good.
Ingredients
2 Barbarie duck breasts
TT Salt
3 tbsp Butter
1/2 Onion
4 tbsp Honey
2 Oranges
1/2 tsp Szechuan pepper (whole)
1/2 tsp Sea salt
1 Clove
1 cp Duck stock (alternatively poultry stock or vegetable broth)
Remove tendons and silver skin from duck breast. Make diamond-shaped incisions in the skin and season with salt. Place fillets on skin side and set aside in an ovenproof dish.
Preheat oven to 175 °F O/U heat.
Grate 1 orange and then fillet, squeeze 1 more orange to get 50 ml juice.
Finely dice 1/2 onion. Crush 1/2 tsp sezchuan pepper and 1/2 tsp sea salt.
Place duck breast on skin side in cold pan, melt fat on half heat, then fry on 3/4 heat for about 3-4 min until skin side gets a golden brown color. Turn over to meat side and continue to fry for about 2 min.
Return seared duck breast on meat side to ovenproof dish, insert roasting thermometer, set to 140 °F core temperature and place covered in preheated oven.
For the sauce, add 3 tbsp butter to the pan and loosen the drippings, add the finely diced 1/2 onion and sauté.
Add 4 tbsp honey and let it caramelize.
Stir in 50 ml orange juice, 1 clove and the finely crushed pepper-salt-orange mixture and let it boil down a bit.
Gradually add 1 cp duck stock and continue to reduce to desired consistency. If you don't like diced onions, you can also strain the sauce through a sieve now.
Once the core temperature of 140 °F is reached on the duck breasts, remove the lid and grill the skin for 1-2 min until crispy. Remove duck breasts from oven and let rest briefly.
Meanwhile, remove the clove from the pan and toss the orange fillets in the sauce.
Slice duck breasts and baste with orange sauce.
Cantonese Steamed Custard Bun Recipe (Gooey Style)
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These steamed custard buns have a gooey filling, which means the filling is fluent and flavorful. The buns are soft and fluffy. It is so satisfying when you take a bite.
INGREDIENTS FOR THE FILLING (Makes 7 Fillings, each one is 30g)
120 grams of milk (Reserve 40 grams to adjust the texture)
5 grams of gelatin
2.5 tbsp (35 grams) of butter
1 fresh egg yolk
10 grams of cornstarch
55 grams of sugar
2 salted egg yolk (25 grams)
INGREDIENTS FOR THE WRAPPER (Makes seven wrappers, each one is 50g)
113 grams of water
227 grams of flour
1 tsp of yeast
1.5 tbsp of sugar
1 tsp of room temperature butter, unsalted
INSTRUCTIONS
Make the filling
Steam 2 salted egg yolks over medium heat for 15 minutes (start counting the time after the water has come to a boil). If you don't have salted egg yolks, please use two fresh chicken yolks + 1/3 tsp of salt. Here is an easy demo video to make homemade salted egg yolk -
Press the yolk with a heavy-duty cleaver and slide it against the cutting board until the yolks turn into a fine powder. If you don't have a cleaver, crush the yolk with a fork, a blender, or a food processor.
Let the yolk powder go through a sieve into a sauce pot, then add 80g of milk (reserve about 40 grams to adjust the texture later), gelatin powder, unsalted and melted butter, fresh egg yolk, cornstarch, and sugar. Mix well.
Stir the mixture over low heat for about 8 minutes or until the mixture thickens into a paste.
Turn off the heat, add the reserved milk, and stir until the mixture becomes fluent; chill it in the fridge for 1 hour.
Make the Wrapper
Thoroughly stir the yeast, sugar, and water, then let it sit for 5 minutes.
Pour the yeast water into the flour and mix until a rough dough forms. Then add 1 tsp of room temperature butter and continue to knead until the butter is well absorbed, and the dough is smooth.
Cover the dough and let it proof for 1-1.5 hours or until it is doubled in size.
Divide the Filling
During this time, keep an eye on the filling. If it is solidified, give it a nice stir until the filling becomes malleable again.
Portion the filling into seven even pieces, 30 grams each. Roll each one into a smooth ball. Once you finish all seven pieces, cover them and chill them in the fridge to keep them firm.
Divide the Dough and Wrap the Buns
Once the dough is doubled in size, punch the dough to eliminate the air bubbles. Then, knead it on the working surface for 6-8 minutes until all the air bubbles are gone.
Divide the dough into 7 pieces, 50 grams each. Shape each one into a smooth ball. Cover them with a damp towel.
Start with the first ball that we shaped, dust it with some flour to prevent stickiness, and flatten it into a small round patty. Next, one hand uses a rolling pin to roll the edge of the dough back and forth. The other hand rotates the dough. Repeat that, and you will get a round wrapper with a thick middle and a thinner edge. The diameter should be 5 inches.
Take the gooey custard filling from the fridge, put one in the middle of the wrapper, and press it down to compact tightly. Next, use your forefinger and thumb to squeeze it around and push the wrapper up. When you get to the end, lightly wet the edge with water, then pinch to close the bun.
Place the bun, rough side down, on a piece of parchment paper and continue to wrap the rest.
Place the buns on a steamer rack, leave some space between each other; cover them, and let them proof for 20 minutes.
Fill the steamer pot with water and turn the heat to high. Steam the buns for 8-10 minutes (start counting the time after the water comes to a boil).
Turn off the heat but wait 10 minutes to open the lid. If you open the lid too early, the buns will shrink when contacting the cold air, and you will lose the fluffiness.