Hey everyone, it is Jim, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, fennel and preserved duck. One of my favorites food recipes. This time, I am going to make it a bit unique. 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 current trending foods on earth. It is enjoyed by millions every day. It is simple, it’s fast, it tastes yummy. They’re nice and they look fantastic. Fennel And Preserved Duck is something that I’ve loved my whole life.
To get started with this recipe, we have to first prepare a few components. You can have fennel and preserved duck using 6 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Fennel And Preserved Duck:
- Make ready 1 fennel bulb
- Make ready 1 preserved duck leg
- Make ready 1 tbsp light soy sauce
- Make ready baked rice with fennel and preserved duck leg
- Prepare 2 cup cooked white rice
- Take 2 tbsp light soy sauce
Preparation Place duck breasts, skin side down, on work surface. Easy pickling and preserving prolongs an otherwise too short fennel season with several weeks. 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.
Instructions to make Fennel And Preserved Duck:
- Quick blanch preserved duck leg in boiling water then drain
- Wash the rice grain then fill with water then add the preserved duck and cook as usual in a rice cooker
- STIR FRY,,,,,Thinly slice cooked preserved duck leg and fennel
- In non stick pan stir fry preserved duck and fennel for 3 minute then add light soy sauce and stir fry another 3 minute
- ,Cooked rice as usual then add light soy sauce and mix well set aside, SERVE HOT
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. There are vendors who do make theirs with chicken eggs, and. Dip the fennel slices into the batter to coat, shaking off any excess, then carefully place into the hot oil and deep fry until crisp and golden-brown.
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