It is a long title for the recipe I ever had. Well, because to make it both the recipe I should use graissed de canard (or fat the duck in English), I think it is better to combine it both. This recipe first time mentioned by my mother in law, when I cook confit de canard on boites (canned duck confit). Usually to cook canned duck confit I just need to cook it using frying pan on top of the stove. The graissed de canard is huge normally, then my mother in law suggest it to keep it for my next cook. She said I can use it to cook potatoes or even make confit canard that I buy from meat shop. So, this time I try to search the exact recipe for Pomme de terre Sarladaise and found one from cuisine actuelle website. Eventhough their video that first I expected (that's why I choose them) completely not relevan between title and content Inside. The title (that I wish) said Pomme de terre Sarladaise, but the content is about making pancake (LOL), so, just ignore the video and just read the recipe, because that's the one that I thought simple and easy. For Cuisse de Canard Confites, I found the how to cook it recipe from marmiton. No video, I just a bit missed to estimate the time, because they said to cook it for 2 hours, apparently just 1hr plus and my duck alread tender, thus I was cook it a bit overcooked. Combine both of it, here is my Pomme de terre Sarladaise avec Cuisse de Canard Confites .. Ingrédients (for 2 persons) : - 2 leg of ducks - 200 - 250gr fat the duck (graissed de canard) - 5 medium potatoes - 3 up to 4 garlic - Salt & Pepper - dry parsley Preparation : - Peel potatoes and cut it on round about 2 - 3mm thick. Put it separate. - Peel garlic and cut it on minced. Put it separate. How to Cook : Cuisse de Canard Confites : - Using casserole on top of medium heat, put the leg of ducks Inside and add 100gr graissed de canard on top of it. - Covered it and cook it around 1.5 hrs and stirring and turn the ducks regularly or until the ducks well cook. - Take out from casserole and put it separate. Pomme de terre Sarladaise : - Using frying pan or casserole heat part of graissed de canard (I put 100gr Inside). - Add potatoes, salt & Pepper and cook on medium heat for around 10 minutes, stir it regularly. - Add the rest (50gr) graissed de canard Inside, reduce the heat (low heat), covered it and cook again for around 20 up to 25 minutes. Stir it occasionally. - Add garlic Inside, mix it well and cook again around 5 minutes. - Add dry parsley Inside. - Take out and serve it with Cuisse de Canard Confites. Bon Appétit ! Pomme de terre Sarlaide can be enjoy with any kind of side carbohydrate, not only duck, but also meat or even fish.
The original recipe only suggest to add 3 garlic, but I found out that the good smell of garlic made this potatoes dishes more tempting. So, except you do not like garlic, I suggest to add garlic as much as you like. (/fin)
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AuthorNewbie in the kitchen, that's why I call myself boekan (bukan) koki or "not a Chef" in Bahasa. Archives
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