Step-by-Step Guide to Make Quick Canard frais aux letchis

admin    September 01, 2022    French Food    Comment   

Hey everyone, hope you're having an amazing day today. Today, I'm gonna show you how to prepare a distinctive dish, Steps to Make Speedy Canard frais aux letchis. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Canard frais aux letchis, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Canard frais aux letchis delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Canard frais aux letchis is Pour 6 personnes. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Canard frais aux letchis estimated approx 1 h.

To begin with this recipe, we must prepare a few components. You can have Canard frais aux letchis using 5 ingredients and 5 steps. Here is how you cook it.

Un plat de fêtes en famille, Une recette facile, quoi demander plus, humm, un régal ce plat exotique de chez nous, ça change des plats traditionnels

Ingredients and spices that need to be Make ready to make Canard frais aux letchis:

1. 1 canard frais découpé environ 1 kg à 1.200 kg
2. du sel fin, du poivre moulu
3. 250 à 300 g Letchis frais ou en boite conserve ou surgelés
4. 2 à 3 cuil à soupe de sucre de canne
5. 2 à 3 cuil à soupe d'huile de tournesol

Instructions to make to make Canard frais aux letchis

1. Dans un saladier mettre les morceaux de Canard, saler et poivrer à votre convenance, Hummm ! lavez les Letchis et enlever la peau + le noyau, et réserver ;) Dans une marmite ou une sauteuse, chauffer l'huile, puis faire dorer les morceaux de canard sans les faire brûler, Ensuite enlever les morceaux de viande de la marmite et réserver ;)Enlever une grande partie de la graisse qui se trouve au fond de la marmite, (garder la graisse pour la suite de la cuisson)
2. Et ajouter le sucre roux pour former un caramel, bien remuer le sucre pour le réduire en sirop, Puis ajouter les morceaux de Canard frits bien remuer, bien enrober la viande au caramel Ajouter un tout petit d'huile (huile de la friture du Canard), bien remuer ensemble, baisser le feu, laisser mijoter 1 mn à couvert ;) Pendant ce temps, chauffer un peu d'eau pour la cuisson de la viande, puis ajouter l'eau bouillante pour commencer la cuisson de la viande ;)
3. Couvrir la viande avec de l'eau bouillante (de préférence) Sur feu vif, porter à ébullition pendant 5 à 7mn Puis baisser le feu et laisser bien mijoter tranquillement ;) En surveillant de temps en temps, il ne faut pas que l'eau sèche carrément, sinon le caramel vas durcir au fond de la marmite et la viande sera brûler, Avant la fin de la cuisson, vérifier si la viande est assez cuite, au cas contraire, rajouter encore un tout petit d'eau et allonger la cuisson de la viande
4. Dès que la sauce commence juste à s'épaissir, vérifier l'assaisonnement au niveau du sel ;) Puis ajouter les Letchis, bien remuer ensemble pendant 1 bonne minute, garder un petit peu de sauce caramélisée bien liquide dans le fond de la marmite
5. Et ajouter le sucre roux pour former un caramel, bien remuer le sucre pour le réduire en sirop, Voilà, c'est prêt, c'est parfumé, on distingue bien le gout du Canard et le gout des Letchis, Que dire de plus..... un régal, en accompagnement d'un bol de riz blanc, et un rougail de tomate bien frais (pour ceux qui aiment le piment)

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So that's going to wrap this up with this exceptional food How to Make Any-night-of-the-week Canard frais aux letchis. Thank you very much for reading. I am sure that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!