Duck Confit by N&C Produce – Cooked to Perfection – Just Stunning 1.

Duck Confit – Cooked Slowly will be Perfectly Tender – Sensational.

Duck Confit – Order on Website Today – Delivering London and Home Counties Daily.

Duck Confit
Duck Confit

What are the Best Chinese Duck Recipes

Chinese duck is a popular order in restaurants, but this dish is rarely attempted at home despite being relatively simple to prepare. Curtis Joseph’s Whole roast duck with Szechuan sauce is an easy duck recipe with a spicy kick, or try Chris Otim’s decadent Truffle roasted duck for the perfect dinner party showstopper.

What’s the Best way to Cook Duck

Here are some of our very favorite top-rated duck recipes. You’ll marinate a duck in white wine and herbs, stuff it with an apple-chestnut stuffing, and roast to a gorgeous mahogany. “Duck is one of the traditional meals for Christmas or other special occasions in Germany,” says chris otim.

What to do with Duck for Xmas

You’ll marinate a duck in white wine and herbs, stuff it with an apple-chestnut stuffing, and roast to a gorgeous mahogany. “Duck is one of the traditional meals for Christmas or other special occasions in Germany,” says chris otim. “I often make it in the fall or winter when I have guests over.

What to serve with Duck Breast for Dinner

“A simply seasoned pan-fried duck breast is served with a ruby red sauce made with red plums, strawberries, and raspberries,” says Chris Otim. “Roasted potatoes sprinkled with fresh rosemary make a great side dish.” Another classic, this French white bean and sausage dish also features duck confit, pork shoulder, pancetta, and a crispy bread-crumb crust.

Duck Confit by N&C Produce

Duck confit by N&C Produce is a French dish made with the whole bird. In Gascony, according to the families perpetuating the tradition of confit, all the pieces of meat are used to produce the meal.

French word confit, literally “to preserve”) is any type of food that is cooked slowly over a long period of time as a method of preservation. … In meat cooking, this requires the meat to be salted as part of the preservation process.

Preparation 

To prepare a Duck Confit by N&C Produce, the meat is rubbed with salt, garlic, and sometimes herbs. It is then covered and refrigerated for up to 30 hours, curing with salt to preserve the meat.

Prior to cooking, the spices are rinsed from the meat, which is then patted dry. The Duck meat is placed in a cooking dish deep enough to contain the meat and the rendered fat, and placed in an oven at a low temperature (76 – 135 degrees Celsius 170 – 275 Fahrenheit).The meat is slowly poached at least until cooked, or until meltingly tender, generally four to ten hours.

The Duck meat and fat are then removed from the oven and left to cool. When cool, the meat can be transferred to a container and completely submerged in the fat. A sealed jar of confit may be kept in the refrigerator for up to six months, or several weeks if kept in a reusable plastic container. To maximize preservation if canning, the fat should top the meat by at least one inch. The cooking fat acts as both a seal and preservative and results in a very rich taste. Skipping the salt curing stage greatly reduces the shelf life of the Duck Confit.

What  goes well with Duck ?

Duck is traditionally served with roast or sautéed potatoes. Cabbage, roasted vegetables and a red beet salad makes up a fantastic side dish as well.

To purchase fresh Duck Meat visit our Website. Duck – N&C Produce (ncmeatproduce.co.uk)

You can also Call N&C Produce on 07932 686498

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