油封鸭 | Confit de canard

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准备时间
烹饪时间
分量
20Mins 2.5-3Hours 2
油封鸭(confit de canard)是一道源于法国西南部的法式经典名菜。它的最大特色在于“油封(confit)”。Confit在法语中意为“保存”,而油封是古代法国保存食物的一种方法,现在「油封」泛指一种烹饪方法:先用盐腌制鸭肉(通常也可以是猪肉和鹅),将鸭肉封在自己的油脂里低温慢煮后放在油中隔绝空气保存,这样可以保存长达数月甚至1年。需要食用的时候只需从油中取出鸭肉并煎至外皮酥脆,搭配上用鸭油煎至金黄焦脆的马铃薯块,一道外酥内软,咸香多汁的经典油封鸭配香煎马铃薯(Confit de canard et pommes sarladaises)就完成了。
20Mins 2.5-3Hours
2
食谱营养信息
油封鸭 | Confit de canard
能量 1232kcal / 5150kj
其中脂肪提供的能量 837kcal / 3499kj
每份量509g % NRV Per 100g*
总脂肪 93g 30%
饱和脂肪 31g 30%
胆固醇 210mg 14%
总碳水化合物 50g 3%
糖2g
膳食纤维4g 3%
蛋白质 46g 15%
维生素 A 3%
维生素C 7%
1%
7%
* 每食用分量以菜谱食材总量除以该菜谱的享用人数计算。各营养成份的含量以每食用量为准标注。
更多详细信息请查看西厨健康+营养标签制定标准。
 关于西厨健康+
食谱营养信息
油封鸭 | Confit de canard
能量 1232kcal / 5150kj
其中脂肪提供的能量 837kcal / 3499kj
每份量509g % NRV Per 100g*
总脂肪 93g 30%
饱和脂肪 31g 30%
胆固醇 210mg 14%
总碳水化合物 50g 3%
糖2g
膳食纤维4g 3%
蛋白质 46g 15%
维生素 A 3%
维生素C 7%
1%
7%
* 每食用分量以菜谱食材总量除以该菜谱的享用人数计算。各营养成份的含量以每食用量为准标注。
更多详细信息请查看西厨健康+营养标签制定标准。
食谱营养信息
油封鸭 | Confit de canard
能量 1232kcal / 5150kj
其中脂肪提供的能量 837kcal / 3499kj
每份量509g % NRV Per 100g*
总脂肪 93g 30%
饱和脂肪 31g 30%
胆固醇 210mg 14%
总碳水化合物 50g 3%
糖2g
膳食纤维4g 3%
蛋白质 46g 15%
维生素 A 3%
维生素C 7%
1%
7%
* 每食用分量以菜谱食材总量除以该菜谱的享用人数计算。各营养成份的含量以每食用量为准标注。
更多详细信息请查看西厨健康+营养标签制定标准。
 关于西厨健康+
食谱营养信息
油封鸭 | Confit de canard
能量 1232kcal / 5150kj
其中脂肪提供的能量 837kcal / 3499kj
每份量509g % NRV Per 100g*
总脂肪 93g 30%
饱和脂肪 31g 30%
胆固醇 210mg 14%
总碳水化合物 50g 3%
糖2g
膳食纤维4g 3%
蛋白质 46g 15%
维生素 A 3%
维生素C 7%
1%
7%
* 每食用分量以菜谱食材总量除以该菜谱的享用人数计算。各营养成份的含量以每食用量为准标注。
更多详细信息请查看西厨健康+营养标签制定标准。
  • 腌制鸭腿: 腌制前可以切去多余的脂肪。 蒜头去皮剁碎,百里香和月桂叶也剁碎。 用手在鸭腿上均匀涂抹岩盐,加入蒜粒和香草,用手稍稍按摩一下,尽量让调料均匀覆盖鸭腿。 盖上保鲜膜(保鲜膜尽量贴服鸭肉),放进冰箱静置腌制至少12小时(或隔夜)。
    Take 2 duck legs and trim off excess fat. In a large bowl, rub the salt into the duck legs then add the thyme, bay leaves and garlic and mix thoroughly. Cover with cling film so that it is touching the meat. Put in fridge for 12 hours (or overnight). confitduck6
    腌制鸭腿: 腌制前可以切去多余的脂肪。 蒜头去皮剁碎,百里香和月桂叶也剁碎。 用手在鸭腿上均匀涂抹岩盐,加入蒜粒和香草,用手稍稍按摩一下,尽量让调料均匀覆盖鸭腿。 盖上保鲜膜(保鲜膜尽量贴服鸭肉),放进冰箱静置腌制至少12小时(或隔夜)。
    Take 2 duck legs and trim off excess fat. In a large bowl, rub the salt into the duck legs then add the thyme, bay leaves and garlic and mix thoroughly. Cover with cling film so that it is touching the meat. Put in fridge for 12 hours (or overnight). confitduck6
  • 预热烤箱,110 C。
    Preheat the oven to 110 C.
    预热烤箱,110 C。
    Preheat the oven to 110 C.
  • 油煮过程: 在汤锅中用最小火融化鸭油至澄清状态,过程中保证鸭油不会到沸腾状态。 鸭腿腌制好后,撕去保鲜膜,用厨房纸擦走表面多余的腌料/或用流水冲并用厨房纸擦干(表面的盐分一定要擦干净,不然成品可能会偏咸),鸭腿放进炖锅中(如果使用烤箱的话,注意要烤箱适用的炖锅),倒入融化好的鸭油(鸭油需要完全没过鸭腿,最好高于鸭腿至少1厘米),放进预热好的烤箱(不用盖锅盖)慢炖约2.5到3小时。煮好的鸭腿应该是炖菜般的软嫩,几乎达到骨肉分离的状态,可以用牙签刺进肉中感受测试。
    Heat the duck fat in a pan so that it is warm but not boiling. Remove duck legs from fridge and remove cling film. Briefly rinse the legs in water and brush off any salt, herbs and garlic. Pat dry with paper towels. Put the duck legs in a casserole dish or oven proof pot so that they are in a single layer at the bottom of the pot. Cover with the heated duck fat. Make sure the duck legs are completely covered (by at least 1cm of fat). Place the dish in the oven uncovered and cook for 2.5 to 3 hours. You can test the duck is done by pushing a skewer through the meat.it should go through very easily. confitduck7
    油煮过程: 在汤锅中用最小火融化鸭油至澄清状态,过程中保证鸭油不会到沸腾状态。 鸭腿腌制好后,撕去保鲜膜,用厨房纸擦走表面多余的腌料/或用流水冲并用厨房纸擦干(表面的盐分一定要擦干净,不然成品可能会偏咸),鸭腿放进炖锅中(如果使用烤箱的话,注意要烤箱适用的炖锅),倒入融化好的鸭油(鸭油需要完全没过鸭腿,最好高于鸭腿至少1厘米),放进预热好的烤箱(不用盖锅盖)慢炖约2.5到3小时。煮好的鸭腿应该是炖菜般的软嫩,几乎达到骨肉分离的状态,可以用牙签刺进肉中感受测试。
    Heat the duck fat in a pan so that it is warm but not boiling. Remove duck legs from fridge and remove cling film. Briefly rinse the legs in water and brush off any salt, herbs and garlic. Pat dry with paper towels. Put the duck legs in a casserole dish or oven proof pot so that they are in a single layer at the bottom of the pot. Cover with the heated duck fat. Make sure the duck legs are completely covered (by at least 1cm of fat). Place the dish in the oven uncovered and cook for 2.5 to 3 hours. You can test the duck is done by pushing a skewer through the meat.it should go through very easily. confitduck7
  • 如果不马上食用,先油封保存:从烤箱中取出放凉,捞出鸭腿放到保鲜盒或适当容器中。鸭油过滤干净后倒进鸭腿(同样要完全没过鸭腿并最好高出至少1厘米,这样才能达到最好的保鲜效果)放冰箱冷藏即可。煎制前刮去鸭腿上覆盖的鸭油。 如果马上食用:从油中取出鸭腿(注意千万不要拉鸭脚提起,要用夹子夹住鸭腿中间,不然很可能会拉断了),放在架子上放凉并沥干油准备煎制。
    Leave to cool in the fat for an hour then remove and put on a rack to drain the fat. If storing for a long period they should be put in a container and covered by the strained duck fat. confitduck8
    如果不马上食用,先油封保存:从烤箱中取出放凉,捞出鸭腿放到保鲜盒或适当容器中。鸭油过滤干净后倒进鸭腿(同样要完全没过鸭腿并最好高出至少1厘米,这样才能达到最好的保鲜效果)放冰箱冷藏即可。煎制前刮去鸭腿上覆盖的鸭油。 如果马上食用:从油中取出鸭腿(注意千万不要拉鸭脚提起,要用夹子夹住鸭腿中间,不然很可能会拉断了),放在架子上放凉并沥干油准备煎制。
    Leave to cool in the fat for an hour then remove and put on a rack to drain the fat. If storing for a long period they should be put in a container and covered by the strained duck fat. confitduck8
  • 煎制鸭腿和配菜: 马铃薯的做法可以参考辣汁马铃薯的做法。水煮后的马铃薯可以切片或切块,开中火,放入适量鸭油,油热后加入马铃薯煎制金棕色后放入蒜粒和欧芹,翻炒一会即可上盘。 鸭腿:在平底锅上补小量鸭油,油热后放入鸭腿,带皮一面朝下煎制表皮金黄焦脆后翻转煎至另一面稍稍上色即可。
    To serve, heat some duck fat in a large frying pan over a medium heat. Place the duck leg skin side down in the frying pan and cook for 2-3 minutes if the duck is still warm, or longer if cold, to make the skin brown and crispy. Turn over and cook the leg on the other side till warmed through. confitduck9
    煎制鸭腿和配菜: 马铃薯的做法可以参考辣汁马铃薯的做法。水煮后的马铃薯可以切片或切块,开中火,放入适量鸭油,油热后加入马铃薯煎制金棕色后放入蒜粒和欧芹,翻炒一会即可上盘。 鸭腿:在平底锅上补小量鸭油,油热后放入鸭腿,带皮一面朝下煎制表皮金黄焦脆后翻转煎至另一面稍稍上色即可。
    To serve, heat some duck fat in a large frying pan over a medium heat. Place the duck leg skin side down in the frying pan and cook for 2-3 minutes if the duck is still warm, or longer if cold, to make the skin brown and crispy. Turn over and cook the leg on the other side till warmed through. confitduck9
  • confitduck
    confitduck


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西厨网上便利店提供部分材料和用具(在正文点击调料/用具即可直接转入网上商店),菜谱中涉及的其余用品可在以下超市购买(以广州为例):

以广州超市为例)

保存菜谱并创建购物清单

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