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In a skillet, simmer the broth, soy sauce and five-spice powder. Add the duck and toss until heated through. Serve the tortillas with the salsa, duck, cracklings and cilantro.
Add the duck legs and cook over moderate heat, turning occasionally, until crisp and heated through, about 15 minutes. Transfer to a plate to cool slightly, then coarsely chop or shred the meat ...
Cassoulet, one of France’s most heralded and sublime dishes, is a formidable stew made of white beans, sausage, confit (usually duck), and pork. Put it at the top of your list of comfort foods ...
Get the Steak With Bourbon Garlic Cream Sauce recipe. ... Cassoulet, one of France’s most heralded and sublime dishes, is a formidable stew made of white beans, sausage, confit (usually duck), ...
Duck leg confit Canned duck confit and cassoulet. Confit of goose (confit d'oie) or duck (confit de canard) is usually prepared from the legs of the bird. The meat is salted and seasoned with herbs and slowly cooked submerged in its own rendered fat (never to exceed 85 °C [185 °F]), in which it is then preserved by allowing it to cool and ...
Parmentier of duck confit with pan-fried foie gras and Albufera sauce. Albufera sauce (French: sauce Albuféra) is a daughter sauce of French cuisine. It is based on a suprême sauce, [1] [2] which itself derives from the mother sauce velouté. [3] [4] [5]
Ketchup and mustard on fries Various grades of U.S. maple syrup. A condiment is a supplemental food (such as a sauce or powder) that is added to some foods to impart a particular flavor, enhance their flavor, [1] or, in some cultures, to complement the dish, but that cannot stand alone as a dish.
A classic recipe is to fry or grill the legs in a bit of the fat until they are well-browned and crisp, and use more of the fat to roast some potatoes and garlic as an accompaniment. The potatoes roasted in duck fat to accompany the crisped-up confit are called pommes de terre à la sarladaise. [4]