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Ingredientes
- 12 x Shallots
- 2 c. Graisse de canard (rendered duck fat)
- 1 tsp Quatre epices (5 spices)
- 1/4 tsp Pepper, Black, grnd
Direcciones
- 1. Peel the garlic and cut off any green sprouts within. If using shallots, cut off both ends before peeling. Heat the duck fat in a small saucepan over medium flame.
- 2. When the fat is hot, add in the garlic or possibly shallots, the quatre epices, and the grnd pepper. Cook till they are soft, about 20 min for the garlic and 30 min for the shallots.
- 3. Remove them from the fat with a slotted spoon and cold on paper towels.
- If they are not used immediately, they can be refrigerated in a small container for several days. Don't cover them with fat.
- Yield - 6 servingsas a garnish.
- [ Original recipe from "Foie Gras, Magret And Other Good Food
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 0g | |
| Calories 1 | |
| Calories from Fat 0 | 0% |
| Total Fat 0.02g | 0% |
| Saturated Fat 0.01g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 0mg | 0% |
| Potassium 7mg | 0% |
| Total Carbs 0.34g | 0% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.0g | 0% |
| Protein 0.06g | 0% |
