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Using Kyoto duck and Yamato powder, the chef demonstrates the use of different knives for preparing the duck and applies a mixture of white wine and water to keep it hydrated before seasoning with salt, petals, thyme, bay leaves, and cooking in foie gras fat.
Confit is an ancestral technique in French cuisine to preserve food, and it involves cooking the duck in a salt crust to retain its flavor and vitamins.
The chef is preparing a sauce by sautéing vegetables and adding water slowly to keep the sauce clear.
The chef adds Noto salt and Yamanashi balsamic vinegar to the sauce and prepares a duck dish with spinach, beetroot, and kuro turnip puree.