Recipes 食譜


Ingredients 成分

1 whole French duck leg 法國鴨髀 1

40 gram of preserved vegetables 甜梅菜心 40g

5 gram of sugar snap peas 蜜糖豆 5g

15 gram of ginger, thickly sliced 厚薑片 15g

15 gram of shallots 乾蔥頭 15g

250 ml of broth 清湯 250ml

1 tablespoon of oil 一湯匙

1 teaspoon of oyster sauce 蠔油 一茶匙

¼ teaspoon of sugar 砂糖 ¼茶匙

½ teaspoon of soya sauce 生抽 ½茶匙

A tiny bit of soya sauce 老抽 少許

 

1 teaspoon of corn starch 生粉 一茶匙

Method 做法

1. Wash preserved vegetables thoroughly then cut them into pieces. 梅菜清洗乾淨並切粒備用。

2. Pan fry the duck leg with some soya sauce until skins are nicely browned. 加少許油和生抽,把鴨髀下鑊煎至金黃備用。

3. Heat 1 tablespoon of oil in a wok over high heat. Add shallots and ginger then stir fry until fragrant. Stir in preserved vegetables then add the broth. Season with oyster sauce, sugar, soya sauce and premium dark soya sauce. 爆香乾蔥、薑片並放入梅菜一起炒香,再加250ml清湯。以蠔油、砂糖、生抽、老抽調味。

4. Slide the duck leg into a vacuum bag and seal it. Preheat the water bath to 65°C. Add sealed duck to the water bath and cook for 4.5 hours. 把鴨髀放進真空袋並把袋內空氣排出,以低溫65度烹煮4.5小時。

5. Reheat the duck leg before serving. Thicken the sauce by adding cornstarch. Pour the sauce on the duck leg, and add poached sugar snap peas on the side as garnishes. 食用前先加熱,用原汁加生粉水淋面。灼熟蜜糖豆,放在鴨髀旁。

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