Servings
Keys : Sauce Gravy Game Meats Poultry Bird French France
European Mediterranean
Ingredients :
12 x Shallots
2 cup Graisse de canard (rendered
duck fat)
1 tsp Quatre epices (5 spices)
1/4 tsp Pepper, Black, ground
Method :
• 1. Peel the garlic and cut off any green sprouts within. If
using shallots, cut off both ends before peeling. Heat the duck
fat in a small saucepan over medium flame.
• 2. When the fat is warm, add the garlic or shallots, the
quatre epices, and the ground pepper. Cook until they are soft,
about 20 minutes for the garlic and 30 minutes for the
shallots.
• 3. Remove them from the fat with a slotted spoon and
cool on paper towels.
• If they are not used immediately, they can be
refrigerated in a small container for several days. Do not cover
them with fat.
• Yield - 6 servings
as a garnish.
• [ Original recipe from "Foie Gras, Magret And Other Good
Food
No comments:
Post a Comment