芝麻油封鸭腿
1人份

材料
鸭腿1只
麻油30毫升
鸭油/橄榄油20毫升
水果和法式沙拉适量
腌制用盐
细盐20克
糖20克
海盐20克
混合香料5克
沙拉酱
意大利香醋30毫升
橄榄油20毫升
糖10克
盐和胡椒少许

做法

  1. 准备腌制用盐:混合所有材料后冷藏。
  2. 准备油封鸭腿:取20克腌制用盐均匀揉搓鸭腿表面,放进冰箱冷藏过夜。
  3. 取出鸭腿,去掉表面的腌制用盐,放进食物用塑封袋,倒入麻油和鸭油或橄榄油,尽量挤出空气后密封。
  4. 加热足以盖过塑封袋的适量清水至100°C左右,用小火煮8个小时至鸭肉熟软。
  5. 取出鸭腿,沥干多余汤汁,用厨房用纸巾拍干。
  6. 在平底锅内加热少量清油,用中火煎香鸭腿4分钟至表皮金黄酥脆。用厨房用纸巾吸除多余油分待用。
  7. 准备沙拉酱:把糖和意大利香醋混合均匀后慢慢拌入橄榄油,用盐和胡椒调味,放进冰箱冷藏。
  8. 把适量沙拉酱、水果和法式沙拉一起拌匀,和油封鸭腿一起享用即可。

 

Sesame Oil Infused Duck Leg Confit With Fruit Salad
serve 1

Ingredients
1 raw duck leg, 30ml sesame oil
20ml duck fat/olive oil
some seasonal fruits and mesclun salad

Curing Salt
20g fine salt, 20g sugar
20g sea salt,5g mixed dried herbs

Salad dressing
30ml Italian balsamic vinegar
20ml olive oil, 10g sugar
some salt and crushed pepper

Method

  1. Prepare curing salt: Mix all ingredients together and keep chilled.
  2. Prepare duck leg confit: Take 20g curing salt and rub over raw duck leg. Chill in fridge overnight.
  3. Wipe away curing salt and place in a food grade zip lock bag. Pour in sesame oil and duck fat/olive oil. Remove as much air as possible and zip the bag.
  4. Heat up pot of water enough to cover the bag. Bring to a simmering point. Poach duck leg in the bag over low heat for 8hrs until tender.
  5. Remove duck leg from bag and strained off liquid. Tap-dry with kitchen paper tower.
  6. Heat up some oil in a pan. Sear the skin of duck leg over medium fire for 4mins until crispy and golden brown. Remove excess oil with kitchen paper tower. Set aside.
  7. Prepare salad dressing: Mix sugar and balsamic vinegar together. Slowly whisk in the olive oil. Season with salt and pepper and keep chilled.
  8. Toss seasonal fruits and mesclun salad with some salad dressing. Serve with duck leg.

 

 食谱提供: Sunrise Bistro & Bar
地址:902, East Coast Parkway Playground,
Big Splash Block B #01-05
电话:6440 9090
示范厨师: Celebrity Chef
Vincent Teng

 

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