Butter Poached Lobster with Fennel & Herbs

butter poached lobster recipe poach herbs fennel

Butter Poached Lobster with Fenel and Herbs

Butter Poaching (lobster) was a popular French cooking technique to preserve and retain the flavour and the texture of the meat and the veggies. The basic technique of butter poaching is to slow-cook the ingredients in a large batch of butter with low heat. You should keep an eye on the flame to keep the batch  NOT get BOILED. The temperature of the mixture should between 160-190F (71-88 Celcius). The correct poaching of lobster meat will make the texture is very crunchy.

poached lobster butter herbs poach lobster

Poached Lobster with Butter, Fennel and Herbs

Butter poached lobster usually served in a fine dining restaurant.  Even the dish is sounds fancy, the process of poaching lobster with butter is so easy to do in the regular kitchen. You just need butter to making this fancy lobster dish. The only problem is,mostly homecooking stlyle can’t apply the generous amount of butter that were used for poaching lobster meat just like in a restaurant (actually this is mostly my dilemma). The lobster meat should be completely drowned with the liquid butter for perfect poaching process.

lobster butter poached recipe lobster mentega

Resep Lobster Mentega (Rebus), Poached Lobster meat with Butter

Many ingredients could be infused within the butter poaching lobster. Basically garlic, shallot and herbs. Today i add some fennel that i’ve purchased on Kem Chick Supermarket. This imported veggies are preety damn expensive, mine was about 300 grams and cost me about 6 USD, it’s tagged with almost twice of the local beef price. Fennel got incredibly crisp texture with a refreshing liquorice like flavour, this just perfect for butter poached lobster!. I add some crushed pink peppercorn too to the poached lobster mixture because pink peppercorn is always fit with seafood. It’s better if you using a salted butter and this make you need to watch the saltiness of the dish, weather you needed to adjust the amount of the salt.

lobster poached butter recipe

Butter Poached Lobster Recipe

Another important steps for poaching the lobster meat is the preboiled lobster step. Don’t overcooked the lobster meat ! You didn’t want wasting your money for tought and rubbery lobster meat. After boiling the lobster, you MUST drawned the lobster on FREEZE COLD ICY WATER to remove the remaining heat and  stop the cooking process. Cut the lobster tail meat into large bite size chunks to preserve te lobster flavour into the table.

fennel recipe adas

Fennel, Crispy and Refreshing !

pink peppercorn recipe

Pink Pepercorn: Perfect for Seafood !

Butter Poached Lobster with Fennel and Herbs Recipe:

Ingredients :

  • 1 medium size of lobster (mine was about 300 gr spinny lobster)
  • 1/2 block of salted butter (1 stick), about 100 gr
  • 1 tbsp olive oil (this is needed to prevent the butter burned out)
  • 2 cloves garlic, finely chopped
  • 1 bird eye chilli, deseeded, finely chopped
  • 1/4 cup diced fennel (about 30gr)
  • Herbs: fresh thyme, sage and tarragon, finely chopped (i use 1 sprig thyme, 1 sprig tarragon and 2 leaves sage)
  • 1 tsp dry cooking wine
  • 1/2 tsp lemon juice or rice vinegar
  • A pinch of pink peppercorn
  • Diced giant sweet pepper and chopped dill weed for garnish

Instruction:

  • First you should ‘silent’ your lobster if you dealing with  alive lobster, simply insert throughly your knive between the eyes of your lobster or you can put it in icy water for about 5 minutes
  • Bring a large pot of water to boil. Simmer the heat and put the lobster. Cover with lid and let it cook for 2-3 minutes.
  • Drawn your cooked lobster in icy water to stop the cooking and drained
  • Twist your lobster tail and rremove all lobster meat from shell and cut into bite size chunks.
  • In a sauce pan, heat up the olive oil into simmer over medium-low heat.
  • Whisk in the butter into the pan, add the vinegar and cooking wine, make sure the mixture DID NOT BOILED, otherwise the butter will separate.
  • Add the lobster pieces garlic, fennel, chilli, shallot and herbs and pink peppercorn, cook and poached it for 7 minutes, again watch your butter mixture and make sure the mixture DID NOT BOILED
  • In case your butter poached lobster mixture come to small boil, just simply remove the sauce pan from the heat and let it cool down and put it back to the stove after that.
  • Serve immediately the butter and herbs poached lobster and garnish with dill weed and dice giant sweet pepper.

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Spicy Lobster Pasta with Cherry Tomato, Chilli and Garlic Greens

spicy lobster pasta recipe noodle lobster

Spicy Lobster Pasta

Spicy Lobster Pasta is one of the result from my foraging on Jakarta’s traditional fish market, Muara Angke. This wet, crowded and damn smelly fish market provide many range of seafood product; many kinds of fish, clams, crabs, lobsters and rare seafood like mantis shrimp with incredibly less expensive price compare to the modern fish market and seafood restaurant. Just make sure that you’ve understand about seafood product, since there’s also sold unfresh and fake product like red snapper and clams that had been fortified with non-food coloring to attract the customers.

lobster pasta angel hair tomato

Pasta with Lobster in Spicy Seasoning

I purchased 8 spinny lobster with totally 3.7 kilos weight (doubt this is the correct weight) for about 13 USD for a single kilo. Make sure you’ve giving your best shoots on bargain in Muara Angke traditional fish market sice the fish monger used to upscale their price for tourist.  Ask the cheaper price when you buying a large amount, if you only buy a kilo or two, the fish monger give it on 15-17 USD a kilo, but he’ll give you 13-14 USD a kilo for purchasing more than two kilos.

resep lobster pasta mie lobster

Lobster Noodle, Mie Lobster

Spicy lobster pasta with cherry tomato, chilli and garlic green was a simple lobster recipe that won’t failed in your special occation. Tangy cherry tomato with a savoury touch from slightly browned garlic green and a little kick’in from cayenne pepper is just what all needed to present the natural sweetness of the lobster. If you like, you can simmer the lobster head first to extract the flavour and using it to the pasta. Some people like to completely peel off the meat out of the shell, but i choose to serve it within the shell.

spinny lobster, rock lobster, lobster batu

Spinny Lobster, Lobster Batu

recipe lobster pasta spicy recipe lobster noodle

Lobster with Angel Hair Pasta, Cherry Tomato, Garlic Green and Chilli

Spicy Lobster Pasta Recipe:

 

Ingredient:

angel hair pasta cherry tomato garlic green recipe lobster

  • 1 Medium size Lobster (about 500 gr), cleaned , cut into pieces
  • 250 gr angel hair pasta, cook with package instruction
  • 3 garlic green , finely chopped the bulb and crosswise cut the spring leaf
  • 2 chilli/cayenne pepper (cabe merah), finely chopped
  • 10 cherry tomato,  sliced
  • 1 tbsp soy sauce
  • 2 tbsp olive oil
  • a pinch of mix italian herbs
  • salt and pepper to taste
  • 1/2 cup water
  • 1/2 cup white wine or cooking wine

Instruction:

  • Heat up olive oil in a  large wok pan, saute the chopped garlic green bulb until slightly brown
  • Add the lobster and continue to saute another 2 minutes
  • Add the tomato and cayenne pepper, saute for about 5 minutes until the cherry tomato got soften
  • Add the wine, water, soy sauce and bring it to boil, simmer for about 5 minutes
  • Add the pasta and season with salt, pepper and mix italian herbs
  • Let the liquid evaporated and stir it adequately
  • Serve the spicy lobster pasta immediately

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Easy Pumpkin Risotto with Almond Mushrooms & Black Olives Recipe

pumpkin risotto recipe making squash risotto

Easy Pumpkin Risotto with Almond Mushrooms Recipe

 

Pumpkin risotto is one of the famous veggies- based risotto variety. Pumpkin is suits  for making risotto becauce it had a sweet, creamy and buttery taste. You can use any kinds of pumkin or squash to make risotto, but i recomend to use Australian Butternut or Japanese kabocha pumpkin because the dish color would be velvety orange. I like to use pumpkin chuncks and pumpkin puree to make a real pumpkin risotto. For making a pumpkin puree, you can either boilling, steaming or even roasting it with  foil and let it cooled before processing into smooth puree. Pay attention for the pumpkin chunck size because too small chunck will turn into a soggy overcooked pumpkin chunck and too big will lead into overcooked risotto rice. This pumpkin risotto is a great vegan version of risotto, the other meat-based risotto that i’ve posted is Milanese Risotto with Saffron Yoghurt Roasted Ribs, and Arròs Negre. I add some Brazillian Mushroom or Almond Mushrooms and chinese sausage or lap cheung because i can’t find any bacon in the supermarket.

butternut pumpkin risotto squash recipe

Butternut Pumpkin Risotto with Almond Mushrooms and Kalamata Olives


Risotto is an Italian rice dishes that cooked into a creamy consistency. The broth may be based on  meat, fish, or veggies. Many types of risotto contain butter, wine and onion. It is one of the most common ways of cooking rice in Italy. There are many different risotto recipes with different ingredients, but they are all based on rice of an appropriate variety cooked in a standard procedure. Short grain rice will suits for making risotto because it’s cook faster than the long grain. Soaking the rice  for about 30 minutes prior to cooking will make it cook easier. Sauteeing the rice with oil or butter will make the starch losen up while cooking the risotto and make it it cooked faster even more.

easy pumpkin risotto recipe squash rice risotto

Quick and Easy Pumpkin Risotto

The rice is first cooked briefly in a soffritto of onion and butter or olive oil to coat each grain in a film of fat, called tostatura; white wine is added and has to be absorbed by the grains. When it has evaporated, the heat is raised to medium high and very hot stock is gradually added in small amounts while stirring gently, almost constantly: stirring loosens the starch molecules from the outside of the rice grains into the surrounding liquid, creating a smooth creamy-textured liquid. At that point it is taken off the heat for the mantecatura when diced cold butter is vigorously stirred in to make the texture as creamy and smooth as possible. It may be removed from the heat a few minutes earlier, and left to cook with its residual heat.

pumpkin risotto butternut squash rice

Butternut Pumpkin/Squash Risotto

Perfectly cooked risotto is rich and creamy but still al dente, or got a bite-resistance in the middle, but i prefer it throughly cooked. The traditional texture is fairly fluid, or all’onda (“wavy, or flowing in waves”). It is served on flat dishes and it should easily spread out but not have excess watery liquid around the perimeter. It must be eaten at once as it continues to cook in its own heat and can become too dry with the grains too soft.

butternut pumpkin labu butternut squash

Butternut Pumpkin or Squash, Labu Butternut

almond mushrooms brazillian Mushrooms

Almond Mushrooms or Brazillian Mushrooms

pumpkin risotto ingredients

Pumpkin Risotto Recipe


Ingredients:

  • 1 1/2 cup short grain rice, soaked 15 minutes, drained
  • 100 gr butternut pumpkin chunck
  • 100 gr butternut pumpkin puree
  • 50 gr bacon* i substitude with chinese sausage (Lap Cheung)
  • 10 gr dried almond mushrooms or brazillian mushrooms or any mushrooms that u’ve got
  • 1/2 cup black olives, cut into 1 cm thick ring
  • 3 cups chicken stock
  • 1/2 cup white wine, or you can substitude wuth rice wine
  • a pinch of saffron threads
  • 2 tbs olive oil
  • 2 tbsp butter
  • 1 bay leave
  • 3 cm cinnamon
  • 3 cardamon pod
  • 1/2  onion, finely chopped
  • 4 garlic cloves, crushed, finelly chopped
  • 1 cup (250ml) dry white wine or rice wine
  • 1/2 cup (40g) finely grated cheese, Parmiggiano-Regianno would be the best
  • deep fried shalllots for garnish

Instructions:

  • Heat up the stock in a heavy bottom sauce pan until small boil and add the saffron to the stock, stirring to infuse, turn off the heat and set aside.
  • Heat the olive oil and butter over medium heat, add the onion and garlic cook until softened and translucent but not browned
  • Add the cinnamon, bay leaves and cardamon pod
  • Once the onions are translucent, add the pumpkin chunck, choppped mushrooms, and olives until fragrant
  • Add the rice and stir with a wooden spoon until the rice toasted and opaque, 3 to 4 minutes.
  • Add the wine to the toasting rice, and then add 1 cup of the saffron-infused stock and cook, stirring, until it is absorbed.
  • Continue adding the stock one cup at a time, waiting until the liquid is absorbed before adding more. Cook until the rice is tender and creamy and yet still a little al dente or your preference doness, about 15 minutes.
  • Stir in the 1 tbsp butter and cheese until well mixed. let it rest for 2 minutes
  • Portion risotto into 2 warmed serving plates, serve with deep fried shallots

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Baked Scallop with Cheese And Herbs (Scallop Morney) ala Dentist Chef

baked scallop cheese herbs recipe

Baked Scallop with Cheese And Herbs

Baked Scallop with Cheese and Herbs  on it’s  shell or scallop mornay will be a great appetizer on your party. Well, i think the this baked scallop won’t be last longer than other savoury apptizer. Simple baked scallop with cheese and fragrance herbs with a little touch of tomato ketchup will be an impressive looking dish. Check out the other scallop appetizer that i’ve been posted before, Steamed Sea Scallop with Black Bean Sauce and Served with Rice Glass Vermicelli/ Bihoon, Pan Fried Scallop with Black Garlic, and Grilled Scallop with Roasted Bell Pepper Sauce.

roasted scalllop melted cheese recipe

Scallop Morney

For making scallops mornay, choose the meaty scallops. Actually i purchase 12 live scallop for about 2 USD for each of it with a good expectation of meaty scallop muscle underneath the shell. Unfortunately i’ve got 1 ruined or dead scallop and rather small meat and shell ratio for the rest of it. . That’s why i use 2 scallops on each shell. You can see there’s  2 bulging scallop under the melted cheese on the photograph. Btw, if you like, you should keep the yellowish scallop roe becauce it’s edible too.

Recipe baked scallop with cheese and herbs

Succulent Scallop with Melted Mozarella Cheese and Fragrant Herbs

Homemade scallop mornay can use any cheese within the recipe, but i suggest you to use young cheese because it can melt easily during the baking process. Instead of using an oven, you can cooked the dish using a torch flame too. Just make sure you torched the scallop first, then add the  mozarella cheese  and torched it again to melt the cheese. Always boil the scallop shell prior to flame torching first to desinfected it whenever you’re not baked it

scallop morney recipe mozarella cheese scallop bake

Tiny succulent scallop meat

Ingredients:

Baked Scallop with Cheese And Herbs (Scallop Mornay) Recipe :

  • 12 half-shelled scallops
  • 100 gr mozerella cheese
  • 3 cloves garlic, finely chopped
  • 2 tbsp tomato ketchup or spicy tomato sauce
  • 1 tsp mixed dried italian herbs (Thyme, Oregano, Sage, Basil, Parsley, Marojam and Rosemarry)
  • a pinch of salt and pepper to taste
  • 2 tbsp chopped garlic chives

Instructions:

How to Make Baked Scallop with Cheese And Herbs (Scallop Mornay Recipe) :

  1. Scrub the scallop shell throughly with a plastic brush
  2. Carefully open the scallop shell and scrap the scallop meat from the shell with a spoon, remove any  dirt and impurities
  3. Discard the innard and keep the roe
  4. Rinse the meat thoroughl and return it to the shell, put all ingredient on top of the scallop
  5. Bake scallops in pre-heated oven of 250°C for 3-5 minutes until the scallop liquid evaporated
scallop morney recipe  baked cheese scallop

Scallop morney before baked

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Braised Beef Oxtail with Red Wine, Tomatoes and Carrot

braised oxtail recipe stew oxtail tomato red wine carrot

Braised oxtail with red wine, tomato and baby carrot!

Braised oxtail in a kick’in tomato soup! the answer that i said once my mom asked what i’m craved before my thesis examination. Braised beef always comfort my days. Melted and tender meat with a rich broth can save me from my nervous and forgot a little about the exam that  i’m gonna facing up that days.My family is a big oxtail lover and we used to had a clear oxtail soup or semur buntut (oxtail soup with sweet soy sauce). We usually cut  it one and a half inches thick and slow cooked it until the meat is suckable instead of chewable.

 braised oxtail stew oxtail tomato

Well, actually the braised oxtail in rick tomato broth or sup buntut bumbu tomat are really works for me. Thanks God that i passed the test with honour. I’m officially become a dentist co-assistant and need to catch up my clinical requirement for next two years to become a professional dentist. Wish me luck within my dental college clinical courses program.

resep sup buntut sapi sop buntut enak

Sup buntut sapi dengan bumbu tomat

I you want to make a rich and a deep tomato broth, you should use sun dried tomato. I use my unblanched homemade sun dried tomato, that’s why the broth got rather dark color. Becarefull when you pour the dark soy sauce into the soup since i pour it without spoon.  This made the broth ever darker.

Braised Oxtail Recipe :

Ingredients:

  • 1,5 kg oxtails
  • 1 pack baby carrot (about 250 gr)
  • 2 large tomato, deseeded, pureed
  • 50 gr homemade sun dried tomato, soaked in hot water, processed
  • 1/2 cup canned  tomato pasta
  • 5 cloves garlic roughly chopped
  • 1/2 cup shiitake mushrooms, cut in half
  • 1 cup red wine
  • 1 tsp dark soy sauce
  • 4 cups water
  • 4 Tb dark brown sugar
  • 1 Star Anise
  • 4 cm ginger, bruised
  • 5 cloves garlic roughly chopped
  • Salt and black pepper to taste
  • 2-3 dried chilies (optional)

Instruction:

  • Heat up 1 tbsp oil in a heavy-bottom braiser over medium-high heat, brown both sides of oxtail, drain excess oil and set aside
  • Saute the garlic, ginger, star anise until slightly browned
  • Put the seared oxtail back in the skillet and add the dried chillies andthe shiitake mushrooms, continue saute another two minutes
  • Pour the tomato puree, sun dried tomato and tomato pasta until the water content are reduced
  • Pour the red wine, water and the rest of ingredients, bring to boil
  • Set your stove into a lowest and simmer until oxtails are tender for about 2 hours
  • Add the carrot 30 minutes before finish cooking
  • Check to see if additional water is needed during braising process
  • Seasoning with more salt is recommended when finished
  • Serve with deep fried shallot
braised oxtail with couscous

i served the braised oxtail with couscous

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Beer Batter Calamari (Deep Fried Squid Ring/ Cumi Goreng Crispy) with Mint-Chilli Mayonaise

beer batter squid calamari deep fried crispy calamari recipe

Beer batter ot beer batterred is common dish preparation to fish, squid and any seafoods. From a street vendor’s fish and chips to  a fancy batterred sliced abalone.  Beer is a popular ingredient in batters used to coat foods before frying. One reason is that a basic batter can be made from merely flour, beer, and some salt. The purpose of using beer is so the CO2 bubbles in the beer will add body and lightness to the batter. Depending on the type and quality of the beer, beer may also add colour or some flavour to the batter. The practice of beer battering is popular in western cuisine. Intead using only beer, i used to  add some rice wine to the batter to to give a little sweet hint. Besides, you can use a soda water too to replace the alcoholic beverages, but the texture of the batter would be firmer and not as light as using the beer.

resep cumi goreng tepung crispy adonan bir

Cumi goreng tepung crispy ala resto

Just make sure you use a very cold or nearly frozen beer to get a potent gasses. Mix all dry ingredient and heat up the oil for deep frying before pouring the beer. I love to add a pinch of curry powder to the dish for flavour and aromas. To serve the calamari, i made a mint and chilli mayonaise to make a spicy, creamy and yet a refreshing burst.

crispy deep fried squid beer batter calamari recipe fish and chips

Ingredients:

Deep Fried Calamari/ Squid Ring Recipe :

  • 500 gr fresh squid bodies
  • 2 tsp garlic powder
  • 1/2 teaspoon lime juice
  • 1/2 teaspoon salt
  • Freshly ground black pepper to taste
  • 1/2  cup all-purpose flour for dipping the squid before batterred

Beer Batter Recipe:

  • 1/2 can VERY COLD beer
  • 1 egg white
  • 3/4 cup all-purpose flour
  • 1/4 cup rice flour
  •  2 tablespoon olive oil
  • 1 1/2 teaspoons salt
  • 1 teaspoon curry  powder
  • 1/4 teaspoon freshly ground black pepper to taste
  • Vegetable oil for deep frying
mayonaise mint chilli garlic onion mayo

Mint and Chilli Mayonaise

Mint-Chilli Mayonnaise Recipe:

  • 1 cup mayonnaise
  • 1 clove garlic, peeled, finely chopped
  • 1/2 onion, diced
  • 2 tablespoons chopped fresh mint leaves
  • 1 tablespoon chopped deseeded chillies
  • Salt and black pepper to taste

Mix all ingredients and refrigerate ntil serve !

Instruction :

  • Peel off the squid skin then throughly rinse and clean squid; pat dry
  • Cut into 1/4-inch rings, season with salt, garlic powder and lime juice, marinade 30 minutes in the fridge
  • Put all dry batter ingredients in a glass bowl, stir occationally, meanwhile, heat up the oil for deep frying
  • If the oil ir ready for deep frying, slowly add beer and egg white, stirring gently until batter is smooth.
  • In shallow bowl, place remaining 1/2 cup flour. Dip squid rings in flour, shaking off excess
  • Coat the squid ring completely with beer batter.
  • Fry squid in batches in hot oil until deep golden brown, about 2 minutes. Drain on paper towels.
  • Serve with mint-chilli mayo

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Squid Ink Sauce Spaghetti or Pasta Nera/Negro (Pasta Tinta Cumi) ala Dentist Chef

squid ink sauce spaghetti pasta with blackened salmon pan fried

Squid Ink Sauce Spaghetti or Pasta Nera/Negro

Squid ink pasta sauce is popular Italian cuisine. The squid ink pasta is called Pasta Nera or Pasta al nero di seppia in Italian,  Negro Pasta or Negre Pasta in Spanish. It’s have a very fresh sea aromas with a nice savoury hint. Just make sure u use a very fresh squid for this recipe. You can harvest squid ink by gently pulling the squid head then collect the ink sack from the squid. Squezze the black ink from the sack and it’s ready to use. Squid ink has been popular to coloring food, include famous  black homemade squid ink infused pasta or arroz negro, squid ink risotto.

negro pasta squid ink black pasta recipe

Squid Ink Sauce Spaghetti or Pasta Nera/Negro

The basic recipe for squid ink sauce is onion, garlic, tomato and squid ink.  You dan use sun dried tomato to for more deep flavour.For the quid ink, you can use freshly squezzed squid ink or the jarred quid ink for this recipe. My fried told me that squid ink is needed to sauteed or evaporated first while cooking to release the “sea” aromas. That’s why i pour the squid ink before adding the sun dried tomatoes. Season with a  good italian herbs and some chilli flakes to make some kick to the dish. I served the pasta with BLACKENED SALMON FILLET

blackened salmon fillet recipe pan fried salmon

Blackened Salmon Fillet with Squid Ink Sauce Pasta

Squid Ink Sauce Spaghetti or Pasta Negro Recipe:

Ingredient:

  • 125 grspaghtti pasta, cook with package instruction
  • 2 tbsp olive oil or truffle oil for drizzling
  • spinach salad for garnishing
  • diced yellow, red plum tomato and bird eye chillies for garnishing

Sun Dried Tomato and Roasted Pepper Sauce Recipe:

  • 1 tbsp squid ink (from 4-5 medium size squid)
  • 50 gr HOMEMADE SUN DRIED TOMATOES, soaked  with boiling water for 10 minutes, drained and finely chopped, reserve the liqid
  • *2 fresh tomato if you don’t have sun dried tomato*
  • 3 cloves garlic, finely chopped
  • 1/2 onion, finely chopped
  • 2 tbsp  grated parmesan cheese
  • a pinch of oregano
  • Salt and freshly ground black pepper to taste
  • 1 tbsp olive oil

Instruction:

How to Make Squid Ink Sauce:

  • Heat up the olive oil in a sauce pan, saute the onion and garlic until fragrance and slightly browned
  • Add the squid ink and let it evaporate a lil bit
  • Add the sun dried tomato and saute another minute
  • Pour the liquid from soaking sun dried tomato, season with salt, pepper, cheese and oregano, bring to boil
  • Simmer and reduce the sauce until thicken
  • Mix and toss the pasta to the sauce
  • Serve with BLACKENED SALMON FILLET

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Blackened Salmon Fillet Recipe ala Dentist Chef

blackened salmon recipe how to blackened salmon fillet

Blackening or Blakened  is a cooking technique term to blakening or crusting a spice mixture in fish skin.  Blakening used in the preparation of fish and other foods. This is one of famous cajun cuisine.  The fish fillet dredged in a mixture of herbs and spices, usually some combination of thyme, oregano, chili pepper, peppercorns, salt, garlic powder and onion powder. After that the fish drizzled in a mixture of olive oil and melted butter then pan seared in a very hot cast-iron skillet to make a perfect crusted layer. Well, this blakened salmon taste more kick’in spice than my Cajun Style Grilled Tuna Steak. If you like cajun seasoning, i think you would like blackened salmon even more because it use chilli or cayenne powder instead just paprika powder.

blackened salmon fillet recipe pan fried salmon

Blackened salmon fillet

The characteristic brown-black color of the crust results from a combination of browned milk solids from the butter and charred spices. This  recipe  can be applied to any types of fish and other protein sources, such as steak or chicken cutlets but i think salmon is the most used protein in blakening technique.

Ingredients:

  • 2 @ 200 gr  salmon fillet, skin-on
  • 1 tsp chilli powder
  • 1 tsp paprika powder
  • 1/2 tsp thyme, finely chopped
  • 1 tsp oregano flakes
  • salt and pepper to taste
  • 1 tbsp lemon juice
  • 2 tbsp olive oil
  • 100 gr butter, melted

Instruction:

How to make Blackened Salmon Fillet:

  • Pat dry the salmon fillet
  • Season with all ingredient, let it marinade about 20-30 minutes
  • Heat up a stainless still skillet until sizzling hot
  • Seared the salmon fillet (the skin side must be seared first) about 2 minutes each side, depends on how thick is your salmon fillet
  • Seved it with your preference sauce or salsa, i recommend for Balinese Sambal Matah or Dabu-Dabu Salsa
  • I served with Squid Ink Sauce Pasta Spaghetti

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Smoke-Roasted Chicken with Honey and Chilli Glazed ala Dentist Chef

smoke roasted chicken recipe roasted chicken honey glaze spicy

Roasted Chicken with Honey Glazed

Roasted chicken is sounds familiar to you, but not smoke-roasting. Smoke-roasting is similiar to hard smoking, but the temperature reached 121 Celcius.  Everince i’ve try to made a smoked fish, smoked lamb, smoked beef, and smoked goose, i’m tempted to try smoking some other meat. Actuallly i’ve try to smoke chicken breast several times. Today i’m try to smoke-roasting baby chicken, i just marinade the chicken without curing it. Baby chicken is very tender and moist and it must handle properly. Try to purchase baby chicken weighted not more than 500 grams since it’s still meaty and not too fatty. I’ve try to cook the baby chicken into Roasted Baby Chicken Stuffed with Ricotta Cheese and Long Pepper Rubs.

rosted baby chicken recipe honey glaze baby chicken recipe

Smoke-Roasted Baby Chicken with Sambal Matah and Sweet Potato Fries

Smoke roasting or smoke baking refers to any process that has the attributes of smoking combined with either roasting or baking. This smoking method is sometimes referred to as “barbecuing”, “pit baking”, or “pit roasting”. It may be done in a smoke roaster, closed wood-fired oven or barbecue pit, any smoker that can reach above 250 °F (121 °C), or in a conventional oven by placing a pan filled with hardwood chips on the floor of the oven so the chips burned and produce a smokebath, just make sure you had a well ventillation

moist chicken juicy roasted chicken recipe hone glaze

Carved Smoke Roasted Baby Chicken

For marinade the chicken, i use garlic, ginger, white peppercorn, and seasalt.   One of the most important step in hot smoking salmon is to make a pellicle/thin dried layer on the chicken to prevent the  fat melted and the moisture totally drained out on smoking. I choose to make this pellicle formed with putting the chicken on metal rack and set the air conditioner or fan in the higest winds as possible to expose the chicken skin to drained the surface and make a perfect pellicle layer. Don’t forget to flip out the chicken to make a pellicle all over. For glazing the chicken, i use honey, black bean and fine chilli powder.

roasted baby chicken honey glaze

Very small roasted baby chicken leg

crispy roasted baby chicken recipe

looks at the the remaining marinade and how moist the smoke-roasted baby chicken

Ingredients:

Roasted Baby Chicken Recipe :

1 baby chicken, mine was 495 gr

Roasted Baby Chicken Marinade:

  • 1/2 tsp salt
  • 6 cloves garlic
  • 2 tbsp chinese light soy sauce
  • 1 tbsp shaoxing (Chinese cooking wine)
  • 2 cm knob rock sugar
  • 3 cm  ginger root
  • 1 tsp white peppercorn
  • process all ingredienst onto a fine paste

For Baby Chicken Glazing:

  • 2 tbsp honey
  • 1 tbsp garlic powder
  • 1 tbsp oil
  • 1/4 tsp szechuan peppercorn powder
  • 1 tsp chili powder
  • 1/2 tsp oyster sauce
  • 1 tbsp rice vinegar
  • salt n pepper to taste
  • mix all ingredient, set aside

Instruction :

How to make a Smoke-Roasted Baby Chicken:

  • Clean and pat dry the chicken all over.
  • Rub and massage the marinade all over the chicken, let it marinade overnight in the fridge
  • Discard the marinade from the chicken and pat dry the skin, dont discard the marinade from the cavity
  • Smoke the baby chicken with high heat ( the step by step smoking  process)
  • Nearly done, apply the glazing mixture in the chicken skin
  • Let it dry a lil bit by exposing with a fan
  • Meanwhile, preheat the oven in 250 C
  • Roast the smoked baby chicken to let the glazing mixture caramelized
  • Make sure you watched the chicken closely since it can easily burned
  • Serve with Sambal Matah (Balinese Raw Shallot and Chillies Spicy Salsa)

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Homemade Sweet Potato Gnocchi Pasta salad with Amaranth, Roasted Aubergine and Kalamata Olives

sweet potato gnocchi recipe homemade purple gnocchi

Homemade Sweet Potato Gnocchi Pasta Recipe. Gnocchi ia a thick and soft  Italian  pasta that consist of semolina flour, potato and egg yolk. Instead of potato, you can substitude with , pumpkin, or any rooted veggies like sweet potato, carrrot or beet roots etc. You can made it with various sauce, you can served it with tomato base sauce like sun dried tomato pesto, spicy tuna and tomato sauce or spicy chilli tomato sauce; or peanut pesto sauce. Gnocchi is usually served as appetizer, thats why i like to served purple sweet potato gnocchi as  a simple and refreshing salad with a springkled sumac and a lil drizzled of truffle oil.

HOMEMADE GNOCCHI RECIPE SWEET POTATO GNOCCHI SALAD

Today i made a homemade purple sweet  potato from scrath.  The purple sweet potato tagged as japanese purple sweet potato, googling search end up as Okinawan purple potato. This sweet potato is really sweet in taste and had a dark purple color. I’ve try many times made a mashed purple sweet potato fo my Confit d’Oie /Goose Confit Recipe Serve with Cherry Tomato & Musrooms Confit, and Chicken Ballotine Recipe with Spinach, Minced Chicken and Porcini Mushrooms Powder Stuffing.  The Okinawan purple potato made a very impressive purple coloring for many dish like pasta, cake or even bread.

sweet potato gnocchi recipe purple sweet potato gnocchi

Forget the store brought gnocchi since homemade gnocchi is preety easy to made and it taste far away greater than the the instant gnocchi. In rush hours meals, i like to made the gnocchi  into a tiny long tubular and simply cut it 1 1/2 inchs and directly boiled it. But when my niece is in town, she always did the fork  pressing to make a fork punch pattern in the gnocchi.

Ingredient:

  • 250 gr purple potato, peeled
  • 100 gr semolina or all purpose flour plus more for dusting
  • 1 tbsp cheese powder
  • 1 tbsp olive oil
  • salt and pepper to taste

Gnocchi Pasta Salad Recipe :

  • 1 aubergine or eggplant, cui tinto bite sice and roasted until cooked and had a  nice charred golden brown surface
  • 1 cup amaranth( we used to called this as spinach in Indonesia)
  • 2 hard boiled egg, quartered
  • 1/2 cup kalamata / black olives, halved
  • grated cheese
  • a pinch of SUMAC
  • black truffle oil
  • salt and pepper to taste

Instruction:

  • To make the pasta, cut the sweet potatoes an wrap with alumunium foil and bake until fork tender for about 20 minutes.
  • Remove the potatoes and let it cool, place into a bowl and mashed  the flesh through a fine sieve metal strainer.

homemade gnocchi from scratch recipe

  • Add the cheese, salt , pepper and all purpose flour and olive oil and mix until dough forms.

how to make sweet potato gnocchi recipe purple gnocchi

  • Place the dough on a lightly floured surface and knead until smooth and elastic, about 6 minutes.
  • Add additional flour if the dough is still sticky. Then, quartered
  • Roll each section with a floured rolling pin into a long tube like roll.

step by step making sweet potato gnocchi homemade gnocchi recipe

  • Cut each section into 1 inch bite-size sections.

easy gnocchi step by step recipe sweet potato gnocchi

  • Gently press the gnocchi section with fork

how to make gnocchi with fork

  • Roll a fork over the top to get the ridges.

purple sweet potoato gnocchi homemade recipe from scrathc

  • Bring a large pot of salted water to a boil and cook until the gnocchi starts to float.
  • Remove the gnocchi from the cooking water and drained
  • Your purple sweet potato gnocchi is ready to serve with your own preference sauce

How to Make a Gnocchi Pasta Salad:

  • Mix all ingredient and served cold as appetizer

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Grilled Baby Lamb Leg with Sambal Matah (Balinese Raw Shallot and Chillies Spicy Salsa)

grilled lamb leg recipe with spicy sauce salsa balinese sambal matah

Grilled lamb Leg with Balinese Sambal Matah

Grilled lamb leg with Balinese Sambal Matah (Raw Chilli and Shallots Spicy Salsa) is one of my signature dish. I served it many ways: rice, noodle, mashed potatomashed sweet potato, saffron polenta or  spicy roasted cassava. I’ve try to cook baby lamb rack before, i made a Pistachio Crusted Lamb Chop/Rack with Feta Cheese & Spinach Stuffing and it turned out very good. Even my sister who not really like lamb told me that it’s quite tasty. If  you can’t finished the grilled lamb leg, you can make over it with stir fry it into Stir Fry Lotus Root, Broccoli and Leftover Roast. Today i use the lamb leg cut from a 2 months old baby sheep and it only fed with milk. It’s weighed  only about 3 pounds, such a tiny lil leg. Baby lamb leg is very tender and mild in gamey flavour. Trimming as much silver skin and excess fat as possible because it’s contain so strong gamey aromas when cook. But keep a lil bit of it to prevent the meat drain out during grilling.

grilled baby lamb leg recipe how to cook lamb leg

Barbeque Grilled Baby Lamb Leg Recipe with Balinese Sambal Matah (Raw Chilli, Shallots and Lemongrass Salsa)

Making grilled baby lamb leg is so easy, first you should know how to choose  baby lamb leg. Don’t get hesitate when your baby lamb meat had a pale pink color since it’s the natural color of baby lamb meat. Roasting or grilling baby lamb cuts is a little bit tricky, i’ve been told that baby lamb rack is more easily throughly cooked due to high water content with low fat content, even it’s sounds healtier, but this make the baby lamb rack easily dry out. Thats why you need to keep your attention on temperature when dealing with baby lamb meat. Properly cooked baby lamb leg could be turn out into a very tender and juicy with a very mild lamb flavour on it!

resep kambing bakar dengan sambal cabe mentah

Paha Kambing Muda Bakar dengan Sambal Matah Bali ( Grilled Baby Lamb leg with Raw Chili Sambal)

Grilled baby lamb leg  or  Paha Kambing Muda Bakar in Bahasa Indonesia is sounds boring without a touch of spicy and refreshing sauce or salsa. That’s why i paired this barbeque grilled lamb leg with Balinese sambal matah. Sambal matah is literrary a raw shallot, chilli and  lemongrass salsa/sambal from Bali Island , Indonesia. It contains a lot of finely sliced shallots, chopped bird’s eye chili, terasi or shrimp paste, with a dash of kaffir  lime juice. Sambal matah is suits for any seafood, especialy barrbequed dish. I guess the samabal matah is also suits with grilled gamey meat. The authentic sambal matah use a finely chopped ingredients but i prefer it in a chunk like salsa.

grilled lamb leg tender moist recipe baby lamb leg

Tender and moist grilled baby lamb leg (Paha Kambing Muda Bakar yag=ng Empuk)

Grilled Baby Lamb Leg Recipe (Resep Paha Kambing Muda Bakar):

Ingredient:

  • 1 baby lamb leg (about 3 pounds)
  • 3 tbsp olive oil
baby lamb leg pink meat

Baby lamb leg meat had a pale pink color!

Grilled Lamb Spicy Rubs:

  • 12 cloves garlic
  • 6 shallots
  • 6 cloves garlic
  • 1/2 tsp black peppercorn
  • 1/4 juniper berries
  • 3 dried bird eye chillies
  • salt to taste
spicy marinade rub for grilling lamb leg

Spicy Marinade for grilling baby lamb leg

Sambal Matah Recipe:

  • 7 shallots, thinly sliced
  • 7 bird’s eye chilies, roughly choped
  • 4 cherry tomato, quartered
  • 4 cloves garlic, finely chopped
  • 1/4 tsp terasi (dried shrimp paste), roasted , mashed
  • 2 stalks lemon grass, peel off and use the tender part only, finely sliced
  • 1 tbsp kaffir lime juice
  • 30  ml coconut oil

Instruction:

How To Make Grilled Lamb Leg :

  • Proccessed all spicy lamb leg rubs ingredients into a fine paste
  • Pat dry the lamb leg evenly, no need to washed lamb leg before cooking
  • Trim as many silver skin and excess fat as possible, score the meat to make the seasoning penetrate better
  • Rubs and massage the lamb leg evenly with she spicy marinade rubs mixture
lamb leg marinade grill barbeque recipe

Rub the lamb leg with spicy marinade evenly like you really mean it!

  • Drizzle with 3 tbsp olive oil and let it marinade overnight in the fridge
  • Firstly in the next day morning,  discard the excess liquid from the marinated lamb leg
  • Set your charcoal gilling/ barbeque pot
  • Grill the lamb leg over charcoal for about 25- 30 minutes
  • Stab the thickest part of the lamb leg with a meat thermometer and your lamb leg is well done when it reach 75 degree Celcius and keep it below that  if your want your grilled lamb medium done.

How To Make Sambal Matah :

  • Mix all ingredient except the coconut oil and shrimp paste
  • Heat up the coconut oil and the shrimp paste until slightly boil, pour onto the sambal mixture and mix well

Serve the grilled lamb leg with sambal matah and SPICY ROASTED SWEET POTATO or CASSAVA

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Pasta, Spinach and Duck Prosciutto Salad with Sumac Salad Dressing ala Dentisi Chef

spinach pasta salad recipe duck prosciutto sumac dressing salad

Sumac, sumak or sumach  is  flowering plants in the genus Rhus  from family Anacardiaceae. Sumac grow in subtropical climates, especially in Africa. The sumac fruits (drupes) are grounded into a reddish purple powder used as a spice in Middle Eastern cuisine to add a lemony taste to salads or meat. In Arabian cuisine, it is used as a garnish for  hummus and added to rice or kebab.

SUMAC RECIPE ARABIAN SPICE SUMAK

Sumac: Prescius Spice !

I’ve been searching sumac all over around and end up with nothing but dissapointing. My Arab descent friend  did’t known about it, even few of  arabian ethic stores in Palembang didn’t notes that. Thanks God one of my fellow blogger friends, Tinsyam  had sumac. She sent me a couple tablespoons of sumac and i can even wait to give it a try for my salad. My first verdict of sumac is lemony and tangy  sour aftertaste, i guess sumac is not only suits for salad but also great with seafood. My next project is making sumac crusted tuna.

sumac spinach salad dressing with duck prosciutto

Spinch Sumac Salad Just Before Tossed Out

Today i make a sumac salad with a fusion of eastern and western ingredient. I use HOMEMADE DUCK PROSCIUTTO, back olives, cheese and truffle oil for western touch. To give a contrast, i used few asian ingredient like lotus root and CRISPY ENOKI MUSHROOM TEMPURA and blended it with Middle East spice Sumac. For a presentation purpose, i mix the sumac sala dressing  after i did the photo session, but i still drizzled  it with black truffle oil.

spinach sumac salad pasta fusilli salad duck prosciutto

Sumac Salad with Spinach, Pasta and Duck Prosciutto: Ready to Ea t!

Ingredients:

Pasta, Spinach and Duck Prosciutto Recipe:

  • 1 cup cooked pasta(fusili)
  • 1 cup red spinach/amaranth leaves
  • homemade duck prosciutto
  • tomato, thinly sliced
  • bell pepper, thinly sliced
  • crispy enoki mushrooms tempura
  • carrot
  • raw peruvian sweet potato
  • black olives (kalamata)
  • garlic peanut
  • shaved cheese
  • lotus root, peeled and thinly sliced

Sumac Salad Dressing Recipe:

  • 1/2 tsp sumac
  • black truffle olive oli
  • 1/2 tsp lemon juice
  • a pinch od salt and pepper to taste

Instruction:

How to Make Spinach and Pasta Salad with Sumac Dressing:

  • Mix all sumac salad dressing ingredient, set aside
  • Toss all ingregient and adjust the taste

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Sun Dried Tomato & Roasted Pepper Pesto Spaghetti Pasta with Duck Prosciutto ala Dentist Chef

sun dried tomato pesto spaghetti pasta recipe pesto roasted pepper

Sun Dried Tomato & Roasted Pepper Pesto Spaghetti Pasta with Duck Prosciutto

Sun dried tomato pesto is one of the most populr pesto sauce. Sun dried tomato pesto commonly contain dehydrated sun dried tomato, pine nuts, cheese and garlic. Well pesto is basically using greens or veggies that blended with nuts and cheese. The greens or veggies that possibly for pesto is basil, parsley, broccoli, spinach, tomato, beet root, etc, and it blended with many kind of nuts and cheese, you name it for your licking preference. I’ve ever made a pesto with Lemon Basil, Peanuts and Parmaggiano-Reggiano Cheese Pesto before, today i’m making a sun dried tomato pessto with some roasted bell pepper. For the protein, i use my Homemade Duck Prosciutto

spaghetti sun dried tomato pesto recipe roasted pepper recipe

Sun Dried Tomato & Roasted Pepper Pesto Spaghetti Pasta with Duck Prosciutto

Sun dried tomato and roasted bel pepper pesto had a tangy and smoky flavour with a polite hint of hotness. Some people like to charred the roasted pepper and peel the skin, but i didn’t. The bell pepper skin is valuable for lots of dietary fibres and vitamins.You won’t even know it since it proccessed into fine paste along with the sun dried tomato pesto ingredient. Some of you would questioning where is the duck prosciutto. Well i browned it firs since my grandmas won’t eat any uncooked food, even it cured meat. The duck prosciutto is got strighten when it heated and don’t worry it won’t change the taste.

prosciutto pasta recipe sun dried tomato peasto spaghetti

Sun Dried Tomato & Roasted Pepper Pesto Spaghetti Pasta with Duck Prosciutto Recipe”

Ingredient:

  • 125 gr pasta, cook with package instruction
  • 50 gr HOMEMADE DUCK PROSCIUTTO
  • 2 cloves garlic, finely chopped
  • 2 tbsp olive oil
  • spinach salad
sun dried tomato pesto recipe ingredient

Sun dried tomato for making pesto

roasted pepper

Roasted pepper for making pesto sauce

Sun Dried Tomato and Roasted Pepper Sauce Recipe:

  • 50 gr HOMEMADE SUN DRIED TOMATOES, soaked  with boiling water for 10 minutes, drained, reserve the liqid
  • 1 large size red bell pepper, seeded, quartered
  • 3 tbsp roasted cashew
  • 3 cloves garlic
  • 2 tbsp  grated parmesan cheese
  • a pinch of oregano
  • Salt and freshly ground black pepper to taste
  • 1 tbsp olive oil

Instruction:

How to Make Sun Dried Tomato and Roasted Pepper Sauce:

  • Put the sun dried tomato, roasted bell pepper, cashew, garlic and cheese in food processor and process until form a smooth paste
  • Heat up the olive oil in a sauce pan, saute the paste until fragrance
  • Add the liquid from soaking sun dried tomato, season with salt, pepper and oregano, bring to boil
  • Simmer and reduce the sauce until thicken

How to Make Sun Dried Tomato & Duck Prosciutto Spaghetti :

  • Heat up the olive oil, saute the duck prosciutto until slightly browned
duck prosciutto sautee pasta recipe sun dried tomato pesto

Sauteed duck prosciutto

  • Add the garlic and saute until slightly browned
  • Put the sun dried tomato and roasted pepper paste into the pan and toss it well(add the soaking liquid if needed)
  • Serve with the spinach salad
pasta with spinach prosciutto sun dried tomato pesto

Sun dried tomato pasta is ready to eat !

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Homemade Sun Dried Tomato & Cherry Tomato ala Dentist Chef

homemade sun dried tomatoes dried cherry tomato

Homemade sun dried tomatoes

Homemade Sun Dried Tomato Recipe with Tips and Tricks making it. Sun-dried tomatoes are dehydrated tomatoes that lost most of the moisture after drying with sun ray.The tomatoes are usually springkled with salt before placed in the sun.Typically, tomatoes spend 2-6 days and cherry tomato need more in the sun in order for the sun-drying process to be complete, the thickness of the tomatoes slice is the responsibility with the process period .  Cherry types of tomatoes will lose 88 % of their initial (fresh) weight, while larger tomatoes like plum tomato can lose up to 93% during the process. As a result, it takes anywhere from 16 kilos of fresh tomatoes to make a  kilo of sun-dried tomatoes.

sun dried tomato slice blanched unblanched dried tomatoes homemade

Can you note a diffrent between the blanche and the unblanched sun dried tomatoes???

After the procedure, the dried tomato fruits retain their nutrition. The tomatoes are high in lycopene, antioxidants, and vitamin C, and low in sodium, fat, and calories. The flavour of tomato is concentrated and make some kick’in taste to the dish.Sun dried tomato can be made with oven in low heat or in fooddehydrator, but the result is similiar with the sun dried, but i think the  sun dried version much more better due to oxidisation. The tomatoes can be blanched with steaming water or heated in oven before drying or applied with sulfur dioxide to denaturate the active enzim, this can retain the color and prevent it blakened. Even the blanced tomato is more appeallling, but the taste is not as tangy as the blakened unblanched tomatoes.

homemade sun dried cherry tomato recipe

sun dried tomato pesto recipe ingredient

Sun Dried Cherry Tomato

Homemade usn dried tomato recipe is quite flexibele, you can use sliced tomato to made it dried quickly rather than halved tomato, but don’t cut it too thin since it will crisped up during the drying process. The best texture of sun dried tomatoes is as pliable as dried dates. Commonly, the large tomato is cut into 3 cm thick and the cherry tomato is cut in half. You can peel the tomato first before drying with simply put it into boiling water for maximally1 and plung it onto ice  water and then peel the skin off carefully, But i did’t recomended this since it can lose not only the water content but also the nutritional content. Put the skin side in the bottom side of the rack, dont flip it since the liquid can easily dripped off, if you want the flavour concentrate even more, let it drain slowly from the cut side.

How to make oven sun dried tomato sun dried cherry tomatoes

Homemade sun dried cherry tomato

Ingredient:

Homemade Sun dried tomato recipe:

plum tomato sun dried homemade

Fresh plum tomatoes

  • 1 kg ripeand firm tomato
  • 1/4 tbsp salt

Homemade Sun dried cherry tomato recipe

  • 1 kg ripe and firm cherry tomato
  • 1/4 tbsp salt

Instruction:

How to make homemade sun dried tomato and cherry tomato:

  • Wash the tomato and dried tomato in running water and drained  it cafefully
  • Measure and note the tomato weight
  • Cut the tomato into 1 inch thick
sliced tomatoes ready to sun dried

Sliced plum tomato

  • Cut the cherry tomato in half
  • Arrange the tomato and cherry tomato in baking rack
  • Springkle with the salt evenly
  • Put it into oven (easy blanching) and heated with 100 degree celcius for 30 minutes to 1 hours*you can ignore this step
  • Arrange the tomatoes in the metal rack, covver the tomato with cheese cloth , make sure the cheese cloth did’t touching the the tomato
  • Put above any metal, like your house roof of even your  car roof under the hooest sunny day
  • Bring it home on night
  • Let it dry under the sun light until the weight is losen 90%.

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Duck Confit with Crispy Skin and Reduced Wine Sauce

duck confit de canard recipe crispy duck leg france recipe

Duck Confit with Reduced Red Wine Sauce

French Style Duck Confit de Canard with Reduced Red Wine Recipe. Confit (French) pronounced as  “con-fee” is slow cooking method in French culinary.  Confit contains various kinds of food that submerged in oil and then heated  for a long period. Confit is one of the oldest ancient meat preserving method. The confit then  sealed and stored in a cool place last and last for several months. Duck Confit (confit de canard) and goose confit  (confit d’oie) are usually used the leg part of the bird. The meat is salted and seasoned with herbs, and slowly cooked submerged in its own rendered fat, in which it is then preserved by allowing it to cool and storing it in the fat. Meat confits are a specialty of the southwest of France. I guess confit is one of the most popular French dish throughly worldwide. Duck confit usually served with roasted potato that drizzelled with rendered duck fat prior too roasting.

duck confit recipe crispy duck leg confit

Crispy duck confit !

Making french style duck confit recipe with crispy skin, while the meat is still tender and succulent is actually quite tricky. You need to follow several steps, first the meat is rubbed with salt, garlic, and sometimes herbs such as thyme, rosemarry and bayleaf then covered and refrigerated for up to 36 hours. Salt-curing the meat acts as a preservative. Prior to cooking, the spices are rinsed from the meat, which is then patted dry. The meat is placed in a cooking dish deep enough to contain the meat and the rendered fat, and placed in an oven at a low temperature (76 – 135 degrees Celsius/170 – 275 Fahrenheit). The oil should not be boiling into a large bubble, but gently little bubbles. The meat is slowly poached at least until cooked, or until meltingly tender, generally four to ten hours. Since you’ve just need the leg par of the bird, you can make use the breast for Ballotine Recipe with Spinach, Minced Chicken and Porcini Mushrooms Powder Stuffing  or cured is into Homemade Duck Prosciutto (Dry-Cured Duck Breast)

french confit duck recipe confit canard crispy skin duckFrench Style Duck Confit Recipe:

Ingredient :

French Duck Confit Recipe:

  • 4 duck legs
  • 4-6 cups duck fat ( I use coconut oil)
  • 1/4 cup  salt
  • 4 bay leaves broken
  • 2 tsp dried thyme leaves
  • 1 tsp dried rosemarry eaves
  • 1 tsp freshly ground pepper
  • 1/4  tsp freshly grated nutmeg
  • 1o garlic cloves, roughy chopped

Reduced Wine Sauce Recipe:

  • 1/2 tsp olive oil
  • 3 cloves shallots, finely chopped
  • 1/2 cup red wine
  • 1/2 cup chicken stock
  • 1 tsp butter
  • , salt to taste

INSTRUCTION:

How to make duck confit :

  • Pat dry the duck leg and breast, rub  all ingredient except t the oil, refrigerate for about 24  hours
  • Discard any liquid that derived from the goose meat and gently washed the salt mixture with warm water and don’t over do this steps of you’ll gonna get tasteless confit, pat dry
  • Rub the duck with another 1 tsp ground black pepper and 2 tbsp chopped garlic
  • Put the duck  on the heavy boottom crock pot and pour the coconut oil until the duck leg is totally submerge about 1 inch.
  • Cook the mixture in a very low flame until a very gentle little bubble comes out, cook about 4-12 hour until the meat is fal off the bone
  • Drain well, and you can save this in a fridge for up to 6 month with the meat totally submerge in the oil.
  • Just before serving, fry or simply roasted the duck confit until crisp up.
  • Serve with reduced wine sauce

How to make reduced wine sauce:

  • Heat up oil in the sauce wine, saute the shallot until translucent (not browned)
  • Pour the red wine and the stock and reduce until quartered
  • Add the butter
  • Strain the wine sauce  through fine metal sieve
  • Heat up again in the sauce pan and keep warm until served

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