{"id":33,"date":"2012-09-18T11:38:20","date_gmt":"2012-09-18T11:38:20","guid":{"rendered":"http:\/\/allthingsnice.in\/blog\/?p=33"},"modified":"2013-11-27T05:25:29","modified_gmt":"2013-11-27T05:25:29","slug":"duo-of-duck","status":"publish","type":"post","link":"https:\/\/allthingsnice.in\/blog\/?p=33","title":{"rendered":"Duo of Duck"},"content":{"rendered":"

\"\"<\/p>\n

 <\/p>\n

Confit duck leg (8 portions)\u00a0<\/strong><\/p>\n

\u00a0<\/strong>Cooking time: 3 hours at 125\u02daC<\/p>\n

Ingredients:<\/strong><\/p>\n

Duck leg\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 1kg
\nClarified butter\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 500ml
\nRefined oil\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 500ml
\nRosemary\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 10gms
\nThyme\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 10gms
\nGarlic\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 25gms
\nSalt\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 20gms
\nBlack Pepper\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 15gms<\/p>\n

Method:<\/strong>
\nClean the duck legs and remove any excess skin or fat from it.
\nRub the duck legs with salt and pepper.
\nPlace the legs in a baking tray along with garlic, rosemary and thyme. Cover them in oil and melted butter.
\nCover the tray with foil and put it in the preheated oven at 125\u02daC for 3 hours.<\/p>\n

Potato Gratin (8 portions)\u00a0<\/strong><\/p>\n

<\/strong>Cooking time 1.5hours at 130\u02daC<\/p>\n

Ingredients:<\/strong>
\nSliced potato\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 300gms
\nGarlic\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 15gms
\nRosemary\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 5gms
\nCooking cream\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 600ml
\nParmesan\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 50gms
\nButter\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a030gms
\nCaramelized Onion 30gms
\nWhite Cheddar\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 70gms
\nSalt\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 15gms
\nBlack pepper\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 15gms<\/p>\n

Method:<\/strong><\/p>\n

Wash and scrub the potatoes thoroughly and peel them.
\nUsing a mandoline, cut the potatoes in 1\/4cm thick slices.
\nBlanch the potatoes in boiling water for a couple of minutes.
\nIn a bowl add garlic, thyme, butter, caramelized onions, parmesan, white cheddar, salt and pepper.
\nWhisk these ingredients together in a homogenous mixture.
\nPour this mixture on top of the blanched potatoes and mix.
\nArrange the potatoes in a baking tray and cover with foil.
\nBake the potatoes, in a preheated oven at 130\u02daC for 1.5hours.<\/p>\n

Pan Seared Duck Breast (1 portion)<\/strong><\/p>\n

Ingredients:<\/strong>
\nDuck breast\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 1
\nSalt\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 5gms
\nBlack pepper\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 3gms
\nOlive oil\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 5ml<\/p>\n

Method:<\/strong>
\nScore the skin of the duck breast and season it with salt and pepper.
\nHeat the olive oil in a pan and sear the duck skin side down for 3 minutes.
\nFlip the duck breast and cook for another 2 minutes.
\nRemove the duck from the pan and let it rest for a couple of minutes.<\/p>\n

Saut\u00e9ed Vegetables (1 portion)<\/strong><\/p>\n

Ingredients:<\/strong><\/p>\n

<\/strong>Zucchini\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 10gms<\/p>\n

Yellow Squash 10gms<\/p>\n

Baby Corn\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 10gms
\nGreen beans\u00a0\u00a0\u00a0\u00a0 10gms
\nThyme\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 3gms
\nOlive oil\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 3ml
\nSalt\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 2gms
\nBlack Pepper\u00a0\u00a0\u00a0\u00a0 2gms<\/p>\n

Method:<\/strong>
\nCut the vegetables into small dices.
\nBlanch the beans and baby corn in boiling salted water and refresh them in ice cold water.
\nHeat some olive oil in a saut\u00e9 pan and add the vegetables.
\nCook the vegetables in a pan for a couple of minutes and finish with thyme, salt and pepper.<\/p>\n","protected":false},"excerpt":{"rendered":"

  Confit duck leg (8 portions)\u00a0 \u00a0Cooking time: 3 hours at 125\u02daC Ingredients: Duck leg\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 1kg Clarified butter\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 500ml Refined oil\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 500ml Rosemary\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 10gms Thyme\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 10gms Garlic\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 25gms Salt\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 20gms Black Pepper\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 15gms Method: Clean the duck legs and remove any excess skin or fat from it. Rub the duck legs with salt and pepper. … Continue reading Duo of Duck<\/span> →<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[89],"tags":[8,1401],"class_list":["post-33","post","type-post","status-publish","format-standard","hentry","category-our-blog","tag-duck","tag-recipe"],"_links":{"self":[{"href":"https:\/\/allthingsnice.in\/blog\/index.php?rest_route=\/wp\/v2\/posts\/33","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/allthingsnice.in\/blog\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/allthingsnice.in\/blog\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/allthingsnice.in\/blog\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/allthingsnice.in\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=33"}],"version-history":[{"count":18,"href":"https:\/\/allthingsnice.in\/blog\/index.php?rest_route=\/wp\/v2\/posts\/33\/revisions"}],"predecessor-version":[{"id":38,"href":"https:\/\/allthingsnice.in\/blog\/index.php?rest_route=\/wp\/v2\/posts\/33\/revisions\/38"}],"wp:attachment":[{"href":"https:\/\/allthingsnice.in\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=33"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/allthingsnice.in\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=33"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/allthingsnice.in\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=33"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}