Duck - 49 cooking recipes

Do the French and Chinese have much in common? Much more than it seems. Especially if you compare the culinary preferences of the residents of both countries. Refined Western and vibrant Eastern cuisines are united by a love of duck dishes. They say that the skill of a chef in French restaurants is judged by how the duck is cooked. A traditional dish is confit duck leg, stewed in its own fat at low temperature. It came to the menu of the Parisian nobility from the peasant table thanks to King Henry IV, and haute cuisine chefs gave it a truly secular appearance. If confit has folk roots, then Peking duck is a real “court lady”. The recipe has remained unchanged since the 14th century, when it was first given in the book of the Chinese emperor's physician. The bird is rubbed with honey and cooked for two days in a special oven. Served cut into many pieces with rice pancakes, green onions, cucumbers and several types of sauces. Duck has a pleasant sweetish taste. It can hardly be called a dietary product, but this meat is rich in B vitamins and healthy fats. There is only one danger - it is very easy to dry it out. Therefore, novice cooks should choose proven recipes for dishes with duck meat, and not experiment “by eye.”