French “Scary” Delicacies

Tête de Veau, Steak Tartare, Langue de Veau, … scary food but delicious !

https://www.thelocal.fr/20161012/revolting-french-foods-you-should-actually-taste

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Easiest French Onion Soup

Tips:

  1. Cut 1 Kg (~ 5 big) Onions – for serving 3 persons.
  2. Cook for 30 mins before turning brownish. [Make sure put enough butter (2 Tbps) and some oil. Also add 1 teaspoon of salt to help caramelisation by pushing water out of the onions]
  3. Add Apple Cider (1 Tbps) to de-glaze.
  4. Add Flour (Corn flour 1 Tbps).
  5. Add 1 litre of Chicken / Beef (or Vegetarian) Stock.
  6. Simmer for 20 mins.
  7. Use Baguette.
  8. Use Cheese flakes to top up.
  9. Oven (225 C) for 10 mins (or till caramelisation).

See also this similar American Vegetarian French Onion Soup: (she used sugar to help caramelisation)

https://chefcouscous.wordpress.com/2018/02/22/vegetarian-french-onion-soup/

Easiest Homemade Duck Confit

Tips:
1. (The night before) Season duck legs in coarse salt, black pepper, herbs. Sealed in plastic bag. Chilled in Fridge overnight.

2. (Cooking day) Wash duck legs thoroughly. Dry with kitchen paper.

3. (Duck Oil – prepared from the duck fat).

4. Duck legs completely covered by duck oil in a deep pot (*). Heat oil to boiling, then lower the temperature (Electric stove set to “1” 号) till only seeing tiny bubbles at oil surface, continue simmering (煨) for 2 hrs (minimum) to 3 hours (preferred – for crispness 酥脆 duck meat ).

[Note: If you have a cast-iron deep pot (never use ceramic or glass pot which would crack in high temperature), it is easier to use Oven set at 150 C for 3 hours.]

5. Sear (煎) the duck skin in a separate pan for 1 min till brownish.

Note (*): If not enough duck oil, top up with other oil.