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Receta Confit Of Duck With Ginge Shoestring Noodles
by Global Cookbook

Confit Of Duck With Ginge Shoestring Noodles
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Ingredientes

  • 4 x duckling leg portions chicken fat
  • 150 ml water groundnut oil
  • 1 x 125g packet thread egg noodles
  • 1 bn spring onions trimmed and minced (cut them on an angle for presentation)
  • 1 Tbsp. white wine vinegar
  • 50 x mm piece fresh ginger root coarsely grated fresh coriander and chives to garnish
  • 3 Tbsp. finely minced fresh ginger root 2 large clv garlic crushed
  • 1 Tbsp. star anise (I use the broken pcs which are always in the jar)
  • 1 tsp grnd white pepper
  • 2 1/2 Tbsp. coarse sea salt

Direcciones

  1. Trim up the duck removing any excess skin from the portions.
  2. Scrape any fat from the skin and chop it roughly.
  3. Place the fat in a small pan with any chicken fat which you may have and the water.
  4. Bring to the boil then cover and transfer to the floor of the simmering ovenfor 2 hrs till all the fat is clear.
  5. Meanwhile marinade the duckling in a dish by scattering the spices proportionately over the portions.
  6. Use just sufficient salt to give a good covering to the top surface of the duck then leave till required.
  7. Rinse the duck portions under cool running water to remove all the salt and spices then pack them into the bottom of an ovento hobcasserole that will just take them snuggly.
  8. Strain the fat over the duck and add in sufficient groundnut oil to cover the portions completely.
  9. Cover the pan and cook in the roasting ovenfor 20 min then transfer to the floor of the simmering ovenfor a further 2 hrs or possibly till the duckling is very tender but not falling off the bone. Leave to cold in the fat either for a few hrs or possibly overnight.
  10. Heat the small roasting tin on the floor of the roasting ovenfor 10 min. Remove the duckling from the fat and scrape off the excess.
  11. Place the portions skin side down in the warm tin and cook on the floor of the ovenfor 20 to 25 min turning once Strain off most off the fat when you turn the joints but leave sufficient to keep the meat moist and to prevent it from sticking to the tin.
  12. Meanwhile cover the noodles with boiling water and leave them to stand for 5 min before draining.
  13. Measure 2 tbsp of the liquid removed duck fat into a pan add in the spring onions and cook them briefly.
  14. Add in the vinegar then squeeze the juice from the ginger shreds into the pan. Season the dressing to taste then leave the pan on the back of the aga till required.
  15. Drain the noodles and make small piles of them on warmed serving plates.
  16. Top with the confit then spoon the spring onions and dressing over. Garnish the duck with coriander leaves and some chives stuck upright into the noodles and serve immediately.
  17. 1 have always been put off making my own confit by images of vats of duck fat and a general aura of greasy stickiness! Well this recipe dispels my fears and is also very straightforward to prepare.
  18. Serves 4