Fennel And Preserved Duck
Fennel And Preserved Duck

Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, fennel and preserved duck. One of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.

If you find yourself with an abundance of fennel that you can't use right away, consider preserving your herbs, rather than just throwing them out. Fennel is one of my all-time favorite vegetables. It's delicious raw in salads, like this fennel and apple slaw.

Fennel And Preserved Duck is one of the most well liked of recent trending foods in the world. It is enjoyed by millions daily. It is simple, it’s fast, it tastes delicious. They’re fine and they look fantastic. Fennel And Preserved Duck is something which I’ve loved my entire life.

To get started with this particular recipe, we must prepare a few ingredients. You can cook fennel and preserved duck using 6 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Fennel And Preserved Duck:
  1. Take 1 fennel bulb
  2. Get 1 preserved duck leg
  3. Make ready 1 tbsp light soy sauce
  4. Make ready baked rice with fennel and preserved duck leg
  5. Make ready 2 cup cooked white rice
  6. Take 2 tbsp light soy sauce

Here's a recipe on how to preserve fennel. The thing is that I adore fennel and like to use it in all kinds of salad, gratins and flans. Freshly ground duck breast patties get seared in duck fat and tucked into brioche buns with buttery lettuce, sweet prune mayo, and fresh, crunchy Separate the skin from the duck breasts, and roughly chop the duck breast meat, leaving the skins to the side. Add the duck breast meat, mustard, and.

Instructions to make Fennel And Preserved Duck:
  1. Quick blanch preserved duck leg in boiling water then drain
  2. Wash the rice grain then fill with water then add the preserved duck and cook as usual in a rice cooker
  3. STIR FRY,,,,,Thinly slice cooked preserved duck leg and fennel
  4. In non stick pan stir fry preserved duck and fennel for 3 minute then add light soy sauce and stir fry another 3 minute
  5. ,Cooked rice as usual then add light soy sauce and mix well set aside, SERVE HOT

Place the cooked duck in preserving container cover completely with the cooking fat. Drain well, then mix with lettuce leafs and. During that dynasty, duck and goose eggs were preserved and popular. Still others flavor their eggs with any or all of the above and ginger, cloves, fennel, and cinnamon. Preserved eggs are most popular when made from duck eggs.

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