Duck Pot-au-Feu
Ingredients: (Serve 4)
Skinless Duck Breast | 4 pieces (400gm or about 10 teals) |
Duck Carcass | 1 piece |
New Potato | 12 pieces |
Celery | 200gm (about 5 teals) |
Carrot | 3 pieces |
Parsley | some |
Water | 2 liters (about 8 cups) |
Seasonings:
Fresh Thyme | some |
Fine Salt | 1/2 teaspoon |
Ground White Pepper | for taste |
Cooking Method:
1. | Chop the duck carcass into pieces and slightly brown in a preheated oven. |
2. | Place the browned duck carcass in a soup pot and add 2 liters of water, simmer until cooked to 1 liter of duck stock, skim and set aside. |
3. | Meanwhile cut the carrots and celery into sticks and chop the parsley. |
4. | Cook the new potatoes with the duck stock for 15 minutes; add the carrots, celery and fresh thyme. |
5. | Place the duck breasts on the top and lower the heat. Simmer the duck breast until done. |
6. | Add the chopped parsley and season. |
7. | Slice the duck breast and decorate on top of the new potatoes and vegetables. |
This recipe is provided by Hospitality Industry Training and Development Centre and Chinese Cuisine Training Institute