油封鸭腿 Confit de Canard / Duck Confit 

Phillips Air Fryer Method (Simplest): 

Two steps: 170 C @ [20]mins, then (to make skin crispy) 200 C @ 5 mins.

Classical Method

快速 (2小时) French classic  油封鸭腿 (S$25 a dish in local French restaurants).
The cute  French Chef Dumas said (in video)  he was going to cook a “repas de luxe” (luxurious meal 豪华大餐) for his camera man who would be 18 the day after 🙂

 这个油煎法最脆皮:

  1. 在平底锅内加热少量清油,用中火煎香鸭腿4分钟至表皮金黄酥脆。用厨房用纸巾吸除多余油分待用。

http://www.uweekly.sg/lifestyle/21008

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s