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Home alcohol California Farm Duck in champagne with pearl and scallion onions dinner

California Farm Duck in champagne with pearl and scallion onions dinner

Name: How to cook California Farm Duck in champagne with pearl and scallion onions dinner - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 people
Cuisine: Us

Introduce

Chef :

Hobby Horseman

California Farm Duck in champagne with pearl and scallion onions dinner

Use the leg quarter of a fresh duck, skin on, about one pound, to make this fragrant and tasty dinner. Serve over boiled rice or noodles to absorb the delicious sauce.

Ingredient

Food ration :

2 people

Cooking time :

1 1/2 hours

Cup

sparkling wine

Cup

small white boiler onions

large scallions

Tbs

honey

Tbs

soy sauce

2 cups

chicken broth

2 quarts

peanut oil

Tbs

cornstarch dissolved in 2 Tbs cold water

Quart

peanut oil for wok frying

1 pound

duck is $3.30 at the farmers market, for the pearl onions, scallions, add $1, 2 cups chicken broth is 50 cents, cup of prosecco champagne is $3, dinner costs about $3 per person

Cooking instructions

* Step 1

Wash, dry duck leg quarter thoroughly, rub all sides with honey and soy sauce. Heat peanut oil to 360F degrees, below smoke point. Put coated leg quarter in hot oil (might splatter, use lid). Fry two minutes one side, turn over, fry two minutes other side. Drain duck leg quarter in collander, filter oil for reuse, wash and dry wok.

* Step 2

Rinse and remove dry skin from trimmed pearl onions. Put two cups of chicken broth in the wok with the sparkling wine, the duck leg quarter and the pearl onions, simmer one hour. Meanwhile, scrub and trim five large scallions, broil seven minutes under broiler, cool.

* Step 3

Debone the duck leg, lay thinly sliced duckmeat on top of broiled scallions with pearl onions. Thicken cooking broth with cornstarch, pour over duckmeat and scallions. Serve over rice or noodles with lots of sauce. Enjoy.