Fennel And Preserved Duck
Fennel And Preserved Duck

Hello everybody, hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, fennel and preserved duck. It is one of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.

Preparation Place duck breasts, skin side down, on work surface. If you're in the mood for some rich fat duck breast you've landed in the right place. For the best results, score it before searing it, then roast it to perfection.

Fennel And Preserved Duck is one of the most well liked of current viral foods on earth. It’s simple, it is fast, it tastes yummy. It’s appreciated by millions daily. Fennel And Preserved Duck is something which I’ve loved my whole life. They are nice and they look fantastic.

To begin with this recipe, we must first prepare a few ingredients. You can cook fennel and preserved duck using 6 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Fennel And Preserved Duck:
  1. Make ready 1 fennel bulb
  2. Get 1 preserved duck leg
  3. Take 1 tbsp light soy sauce
  4. Make ready baked rice with fennel and preserved duck leg
  5. Take 2 cup cooked white rice
  6. Get 2 tbsp light soy sauce

Easy pickling and preserving prolongs an otherwise too short fennel season with several weeks. Here's a recipe on how to preserve fennel. The thing is that I adore fennel and like to use it in all kinds of salad, gratins and flans. Remove the duck from the marinade and pat dry; season with salt and pepper.

Instructions to make Fennel And Preserved Duck:
  1. Quick blanch preserved duck leg in boiling water then drain
  2. Wash the rice grain then fill with water then add the preserved duck and cook as usual in a rice cooker
  3. STIR FRY,,,,,Thinly slice cooked preserved duck leg and fennel
  4. In non stick pan stir fry preserved duck and fennel for 3 minute then add light soy sauce and stir fry another 3 minute
  5. ,Cooked rice as usual then add light soy sauce and mix well set aside, SERVE HOT

In a large, ovenproof skillet, arrange the duck skin side down and cook over moderate heat. Place the cooked duck in preserving container cover completely with the cooking fat. Drain well, then mix with lettuce leafs and orange segment. Place the cooked duck in a preserving container and cover completely with the cooking fat. Slice the fennel, then drop into water (squeeze lemon juice into the water to prevent colouring).

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