【合鴨】和食料理人が作る【鴨ロース煮】 皮目を焼いてから『低温調理』で加熱のコツ

【合鴨】和食料理人が作る【鴨ロース煮】 皮目を焼いてから『低温調理』で加熱のコツ

This is domestic duck This is Hungary This is Thai This is 300g or more and this is 300g or less. There are many, but which one is better? Is it good from Japan? No, that’s not the case, is Hungary good? Which is the most popular in Hungary because it is thick and fat to make foie gras and has a strong duck scent? I ‘ve heard that Japanese products are sold raw as well . It ‘s good that people who do roasting and sukiyaki only have it at home. This duck loin! Can make your juice good to eat this and do you think soba’s this duck roast I’m or taking a soup that you use this baked peel off a quick because it comes with one is white meat good if you boil Good price is the same Yes! This time, I would like to make roasted duck. The weight of frozen duck is about 300g to 350g. This weighs 500g, which is quite large. If it’s a frozen vacuum pack, this scissors part isn’t attached, isn’t it? It ‘s attached to raw daki. It’s easy to remove with a kitchen knife. The reason why it’s called “daki” is because it is shipped together. This work, can you see it now? Toka muscle, the magnitude of the thin stick and curtain is the muscle part of your skin will be removed and will work, such as the curtain comes with quite a lot this part will continue to remove cut like this because it is an extra part only I ‘m going to cut it together. It ‘s a delicious part with fat and delicious taste, but I’ll remove it. I’ll remove the thin film streaks on the body part . I’ll press the meat against the cutting board . It’s like scraping with a kitchen knife. It’s okay if you can’t remove it. If you scrape it off with a knife like this, it’s ok By the way, do you all know ? This is a duck and duck hybrid. There is a strong line . Please remove this a little deeper like this. If the curtain is removed as a whole like this, the cleaning will be completed . The work is the same whether it is raw or frozen. Next, I will put a knife on the skin. It has run out! Please do not let the knife go to your body as much as possible. Please make a vertical cut . It looks like this. I’m going to bake it. I’m going to put out the fat . It’s easier to get the fat out. Before baking, lightly salt it and season it. By doing so, the taste becomes deeper. Add salt to the back and front . Leave it for about 10 minutes . Put it in a warm frying pan from the skin. At this time, a lot of fat comes out from the duck skin . You don’t have to remove the oil. The frying pan is warmed up and the duck is put in. masu Juwa’ and the sound will continue to extract the duck fat to you by it and at a very low heat is truth that it is high heat, which will work the skin is going to remove the fat of so many and but it is not a little to eat the skin peels Please set the frying pan that will burn over low heat. The fat has come out! In after this please be careful not burnt is okay just skin first over high heat and discard After sucking up the oil that will burn To browned to extract the very low heat butter fat’ll suck the fat in the great out lead paper If you don’t throw it away, you’ll end up in a state where the duck is fried in oil. The redness of the red meat of the duck will catch fire, so please suck it up quite often. I think it’s getting better. Let’s take a look. Take the oil like this . Yes, it looks like this. It looks good, so return it and bake the lean onions quickly. This is okay. Be careful not to overheat the surface. white is okay if we will remove here Toka or was the oil of around So will drop to the hot water of about 50 degrees in my case dirty work washed away take the dirt to take the oil that remains to okay a quick duck will be frying pan will come out at all flavoring vegetables will continue baked onions Toka does not matter in ginseng was or Toka debris vegetables and put the blue Toko of onions your broth taste of to put in time to make a change that does not wash I would like to make a soup stock that boiled duck. I don’t use sardine soup stock , but only sake, dark soy sauce, and mirin . In a ratio of about 3: 1: 1 sake and mirin alcohol. When the alcohol is blown off, add soy sauce at the end. Add flavored vegetables and dashi. Set the temperature when heating the dashi to 62 degrees. Basically, any meat is beef. Both pork and chicken become hard when the temperature is 62 degrees or higher. If you want a soft finish, heat slowly at a low temperature . Set the heat slowly. Set the heat to low heat. There is a temperature difference between the top and bottom of the pan, so the temperature is uniform. Please mix the soup stock as much as possible to make it soup. Look at the thermometer diligently . It is necessary to turn on and off the fire. How long is the heating time? If it’s a vacuum packed one, it’s about 20 minutes. This is a little big, so it’s about 30 minutes. , Please at the half of the time give back the front and back this time returned the front and back in 15 minutes, Pro has become a finish that is resilient, if you will heating to complete the confirmation touch this I think that you have to remember from experience. Prepare a colander and raise the duck. At this time, do not let it cool down rapidly, please give it slowly. Duck the head of the duck down. The duck soup is also cooled, and then it is soaked in the soup. The ratio is 3 to 1. Do you think the taste is strong? It’s not like that at all , but you can eat it as it is, I will make soup using this dashi stock. Dashi stock 3 and mustard stock 2. Add about 0.5 sugar as you like. Add water-soluble kataguri powder to the boiled place. It is better if it does not become too hard . I think it’s okay to serve it . Then , I think it’s okay to cut the waves at this time . The Japanese food that is served with green onions such as the Dutch boiled mustard is commonly used for dashi roast. I something New Year to use on the eighth cun and lunch of Kaiseki course it is also often used about roughly one week can be saved, but was served with mustard viewing you that brings out the taste to suit citron yellow suit Yuzu pepper this time Thank you

冬に脂も乗り美味しくなる鴨

和食料理屋で提供する基本的な作り方。
温度計を使い、感覚ではなく、しっかりと温度を管理して低温で仕上げます。

低音調理とは、なんなのか？
『肉の火入れ』基本も学べる内容になっております。

目次
0:00鴨の大きさ
1:16鴨の下処理
3:34鴨の焼き方
6:16鴨の炊き方
6:45低温調理のやり方
8:06鴨の冷まし方　漬け方
8:44鴨出汁餡の作り方
9:11切り出しと盛り付け

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