Recipe Quail Confit on Stewed Lentil with Chorizo & Saffron Using Lock&Lock Heat Resistant Boroseal Oven Glass Container

quail confit  slow cooked lentil chorizo tender breast crispy roasted quails skin recipe

Recipe Crispy Quail Confit, Served with Stewed Lentil with Chorizo and Saffron.

Recipe Crispy Quail Confit, Served with Stewed Lentil with Chorizo and Saffron. The quail leg and the breast confit or slowly cooked in oil (duck fat) in a low temperature oven until the meat fall off the bone once all the tough tissues breakdown into tenderlicious collagen. Right after the quail confit meat is tender, the skin is pan fried with a little bit ammount of duck fat until the skin side crisp up and golden brown. The lentil for serving the quail confit stewed with Homemade Spanish Chorizo or Dried Cured Sausage and Spanish saffron, alongside with other spices, herbs and the roasted quail cascass bone broth.

crispy quail confit recipe game bird tender slow cooked braised lentil chorizo saffron both stock

Crispy Quail Confit, Served with Stewed Lentil with Chorizo and Saffron.

quail leg confit recipe lentil spicy chorizo stew lentil saffron broth

Quail Leg and Breast Confit, Deep Fried Quail Wings Confit and Stewed Lentil

Making a delicious quail confit or other game bird is so easy. The rules of making confit is simple, simply submerged marinated quail leg and breast in 80-90ºC fat or oil for about 30-60 minutes depending the size and the toughness of the quail once it slaughtered. Never raised the oil temperature to rushed the cooking process because higher oil temperature made the water content in the quail meat boiled and evaporates, thus made the quail confit meat dried and tough even more. The oil or fat temperature for making quail confit is just enough to break down the quail meat without much drying (boiling) the water contents on it. So, basicaly the temperature and the period is the difference of deep frying and confit, confit is prolonged cooking in oil in a low temperature while deep frying is flashed dehydration cooking in oil in a high temperature.

slow cooked lentil chorizo tender spicy stock recipe how to cook lentil quail bone

Tender Slow Cooked Stewed Lentil with Spanish Saffron and Chorizo

recipe stewed lentil saffron slow cooked chorizo spicy bacon  broth

Stewed Lentil with Spanish Saffron and Choriso

The lentil stewed in a browned quail bone stock and flavoured with saffron and Homemade Chorizo Dry Cured Sausage. The fragrance of saffron and smokey peppery aromas of chorizo made the lentil heartwarming and  comforting. The slow cooked stewed lentil with saffron actually best served once it cooked one day priorly to made sure all the flavour infused into the lentil, but the fresh cooked lentils is also delicious.

recipe roasted quail confit tender slow cooked quail lentil braised chorizo

Tender Quail Confit Over Stewed Lentil

recipe quail confit fine dining braised lentil

Moist and Tender Quail Confit with Crispy Skin

The quail here in indonesia is not specifically raised for it’s meat, but for it’s eggs. The old and not productive female quail slaughtered for it’s meat, so different from the tender quail that used to sold in the western country; the quail here is quite tough and need a slow cooking process to present it to the table. I guess the French confit cooking techniques is just perfect for cooking this tough quail or any wild game bird.

resep burung puyuh goreng garing bumbu kuning crispy deep fry quail confit recipe

French Style Quail Leg and Breast Confit with Stewed Lentil

Resep Burung Puyuh Goreng Konfit ala Perancis maybe the best term for translate the quail confit in Indonesian.  French confit cooking technique isn’t that popular here in Indonesia, so i think this a great deal to use local Indonesian ingredients with french cooking techniques.

roasted quail confit recipe quails leg breast cooked

Easy Quail Confit in Duck Fat

LOCK N LOCK OVEN GLASS RECIPE

Lock&Lock Heat Resistant Boroseal Oven Glass Container

Once i do my weekely groceries shopping, i spot this 630 ml Lock&Lock Heat Resistant BOROSEAL RECTANGLE OVEN GLASS CONTAINER in the Diamond Supermarket Palembang. The brochures within the heat resistance glass container told me that unlike other glasses (especially tempered glass), heat-resistant boroseal glass uses boron tioxide and silicone dioxide material that contains strong heat resistant properties which could withstand sudden change in about 120ºC temperature, thus it could be used not only in a refrigerator, a microwave and a dishwasher but also in a 400℃ oven. Normal glass or tempered glass may broken and scratches when there is a themal or physical shock even with a very small stratch. Lock & Lock uses heat-resistant glass for more safety so no need to worried your table and kicthenwares suddenly cracked or exploded and harm you. The best featured of this fancy looking  Pretty much i enjoy my new kitchen toy so i also purchased the 1L BOROSEAL RECTANGLE OVEN GLASS CONTAINER.

OVEN GLASS LOCK N LOCK retangle 630 ml wadah kaca tutup silikon locknlock

Lock&Lock Heat Resistant Boroseal Oven Glass Container, sorry for the lame tablet camera photograph!

The Lock&Lock 630ml BOROSEAL RECTANGLE OVEN GLASS CONTAINER tagged IDR 99.000 while the 1 L tagged IDR 127.000, pretty much a great deal because it so handy and versetile to use in the kitchen. Heat resistant glass is safe for use in the oven and microwave, expanding your range of cooking from roasted risotto, spaghetti, baking and more! even curries and stews can be easily stored in the refrigerator and reheated later.

recipe quail confit fine dining game bird slow cooked tender lentil with chorizo butter garlic

Fine Dining Quail Confit Made in Lock&Lock Heat Resistant Boroseal Oven Glass Container

crispy quail leg confit recipe slow cooked quail in duck fat

Tiny Crispy and Damn Delicious Quail Leg Confit

tender quail breast confit slow cooked quail bird

Tender, Moist and Succulent Quail Breast in a Fancy Rolled Shaped

I making confit with Lock&Lock Boroseal Container because the oven heat spreaded throughly by the boroseal body and made the perfect quail confit. The lid made excellent airthighness and prevent the food oxidation and made the quail meat color changes once it cured or marinated with salt, herbs and spices before cooked.

recipe how to butcher quail breast leg crispy confit duck fat quail

Butchered and Cured Quail Legs, Breast and Wings

The quail is butchered into 3 major parts; legs, breast and wings. The quail leg removed from the body and then the leg cut above the knee joint to made an impressive presentation of leg confit.  The entire quail breast compeletely deboned, rolled, thighten with a timy twines to kept it’s shape once it cooked. Once i just about to discard the wings, my grandma think that it will be nice and crisp up once deep fried right after confit, glad that i listen to her! Nothing going to waste, the remaining quail carcass and edible visceras browned and then boiled to extract the juice out of it to make a delicious stock for cooking the lentil.

how to confit quail recipe tender slow cooked quail leg breast duck fat confit tender quail meat

The Quail Boiled in Duck Fat Over Stove Before Transfered to Lock&Lock Boroseal Oven Glass Container

The marinated quail leg and breast then submerged in a rendered duck fat dripping from making my Homemade Roasted Peking Duck. The marinated or cured quail and duck fat mixture then heated into small boil over a medium stove flame before tranfer it into prolonged confit in the oven, kinda usefull cheating short cut. Never hard boil or frying the quail !!! high heat will shock the quail meat and made it tough even more.

lock n lock boroseal oven glass container recipe quail breast confit

Oven Roasted Quail Confit in lock&Lock Boroseal Oven Glass Container without it’s Lid

The entire quail leg, breast and wings with rendered duck fat then transfered into the BOROSEAL RECTANGLE OVEN GLASS CONTAINER and then put it into about 130ºC preheated oven. Noted the boiling bubbles in the roasted  quail confit oil, if it’s too much bubbles comes out into the surface it means you need to lower the oven temperature. The goal is set the duck fat oil temperature about 80-90ºC. If you didn;t had any temperature gauge to measure it, simply noted there’s one little bubles; once at a time comes up to the surface, then you’ve got the perfect confit temperature.

quail confit recipe tender quail breast leg recipe succulent game bird recipe

Tender and Moist Quail Leg and Breast Confit

The quail leg and breast confit is tender enought once the meat it easily fallen off the bone. Removed the quail confit from the cooking fat and then drain it from excess oil. Removed the tiny twines  that hold up the quail  breast and now the quail leg and breast confit is ready to be flashed pan fried.

pan fried quail recipe crispy skin quail breast confit leg quail

Pan Fried Quail Breast Confit Until the Skin Golden Brown and Crispy

Heat up about 1 tablespoon of duck fat in a pan and heai it up until slighly smokey. Carefully browned and seared the skin side of the quail confit until the skin is crispy and golden brown.

deep fried quail recipe crispy quail wings recipe burung puyuh goreng garing

Deep Fried Quail Wings Confit, Crispylicious!!!

Heat up about half cup of the duck fat fo cooking the quail confit and then deep fried the quail wings confit in a medium high heat until the wings totally crispy. The quail wings is a litle bit bony and crispy, totally bring some extra bites to the dish.

recipe pan fried quail confit crispy skin breast leg recipe

Crispy Skin Quail Leg and Deboned Breast Confit with Tender Meat

This is the ready to served quail leg and breast confit!!! the meat is tender and moist, while the skin is fried until crispy and golden brown, what a damn delicious conbination!!!
quail confit recipe tender slow cooked quail leg breast slow cooked lentil saffron broth stock recipe

Recipe Crispy Quail Confit with Tender Stewed Lentil with Saffron and Chorizo

Recipe Quail Leg and Breast Confit:

Ingredients:

  • 4 quails, removed the leg from the joint and deboned the breast
  • 3 clove garlic, finely choped
  • 3 sprig thyme, roughly chopped
  • 1 sprig of rosemarry, roughly chopped
  • 1 shallot, roughly chopped
  • 1 tsp freshly grounded black pepper
  • 1 cup (250 mL) duck fat

Garnish:

  • Black mustard micro greens
  • Basil micro greens
  • Radish shoots
How to Make Quail Confit:
  • Mix salt, garlic, thyme, rosemarry, shallots and pepper together, spread evenly over quail legs and breast and marinate overnight.
  • Rinse off marinade, rolled and thighten the quail breast with twines to maintain it’s shape while cooking
  • Cover the quail with duck fat in a sauce pan and bring it to boil over medium high heat stove
  • Transfer the duck fat and the marinated quail into  a BOROSEAL RECTANGLE OVEN GLASS CONTAINER then put it into a preheated 120-130ºC oven for about 45 min.
  • Once cool, remove from the quail leg confit and breast from the duck fat.
  • Pan fried the skin side of the quail breast and leg confit until crispy and golden brown, served it with stewed lentil with chorizo and saffron.

Recipe Stewed Lentil with Chorizo and Saffron:

Ingredients:

  • 1 tbsp olive oil
  • 2 cloves garlic, finely chopped
  • 1/2 ONION, FINELY CHOPPED
  • 100 grams bulk Homemade Spanish Chorizo Sausage
  • 1 cup dried lentils
  • a pinch of Spanish saffron
  • 1/2 tsp Homemade Garam Marsala
  • salt and pepper to taste
  • 3 cups stock from browned quail bone and edible visceras

How to Make Slow Cooked Stewed Lentil with Saffron and Spanish Chorizo:

  1. Heat olive oil in a large saucepan over medium-high heat.
  2. Stir fried garlic,  onion and shalots, cook until it turns golden brown.
  3. Add the chorizo sausage; cook and stir until the sausage is crumbly and beginning to brown.
  4. Add the saffrom and stir another 30 seconds
  5. Pour the stock and lentil.
  6. Season with salt, pepper, and homemade garam marsala powder.
  7. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the lentils are tender, about 40 minutes.
  8. Served the Stewed Lentil with Saffron and Chorizo with Crispy Quail Confit

You May Also Like (CLICK!!!)

duck confit de canard recipe crispy duck leg france recipeturkey leg confit herbs recipe mashed celeriac celery root basilgoose confit d'oie recipe swan confit recipe duck confit recipe ala dentist chef

salmon gravlax homemade recipe cured salmon dill weedhomemade lap cheong chinese sausage recipe how to make dry chinese sausageresep kidu kidu batak karo sosis daging babi usus getah gota darah andaliman cabe pork intestine sausage

stuffed beef terderloin spinach mozarella cheese chorizo peanut crusted whole beef tenderloinduck prosciutto homemade recipe dry cured duck breastvenison bresaola recipe homemade cured deer loin

TEA SMOKED DUCK RECIPE ZHANGCHA DUCK  HOW TO SMOKE DUCK BREAST DENTIST CHEFhomemade bresaola recipe air dry cured beef step by step home curinghomemade ravioli smoked salmon stuffing recipe fresh ravioli pasta

homemade smoked beef woodchips make smoked meatbarbeque pork belly recipe honey coffee glazed roasted pork belly chinese style char siu pork bellybruschetta venison avocado pesto recipe

how to make roasted peking duck wrap in pancake hoisin plum scallion spring onion cucumberrecipe deep fried pumpkin blossom cheese stuffed  batterred squash blossom flowerspinach pasta salad recipe duck prosciutto sumac dressing salad

braised venison ribs wine tomato saffron recipedear meat recipe spicy how cook venison deerroasted lobster butter garlic ginger soy sauce recipe

wagyu beef steak creamy mushrooms saucebeef rendang recipe resep rendang padangbraised beef shank recipe hot and sour beef

Grilled Beef Tenderloin Steak with Roasted Garlic Sauce filet mignon reciperadicchio risotto cheese recipe grilled mantis shrimprecipe wagyu beef steak roasted pepper sauce

butter poached lobster recipe poach herbs fennelsun dried tomato pesto spaghetti pasta recipe pesto roasted pepperspicy lobster pasta recipe noodle lobster

smoked lamb recipe smoked lamb rack chop porcini mushroom crustedTEA SMOKED DUCK RECIPE ZHANGCHA DUCK  HOW TO SMOKE DUCK BREAST DENTIST CHEFhomemade ravioli smoked salmon stuffing recipe fresh ravioli pasta

recipe bratwurst sausage braised balsamic vinegar reduction beef sausage grilledresep arsik ikan mas batak toba mandailing enak pedasmanuk napinadar manuk namargota manuk naniatur ayam panggang batak andaliman darah

resep dekke naniura ikan mas masakan khas batak tapanuli utaraseared hokkaido scallops balsamic reduction mushrooms soy sauce pan fried scallopsresep gulai ikan padang batak medan

gabus pucung resep betawi ikan gabus pucungbutter poached lobster recipe poach herbs fennelresep ikan bakar mudah sambal rawit dentist chef

beef rendang recipe resep rendang padangresep konro bakar iga sapi karebosi barbequed beef ribs peanut sauceresep pepes tempoyak ikan pedas brengkes durian palembang

sweet tangy chicken curry reciperecipe samgyetang korean chicken ginseng soup recipe sweet rice stuffingtinola chicken recipe soup philliphine ginger green papaya chili leaves

claypot chicken mushrooms recipe sea cucumber haisom claypot chicken braised chinese restaurant chicken tofu recipesmoke roasted chicken recipe roasted chicken honey glaze spicyrecipe herbs butter roasted chicken crispy skin moist meat

resep ikan bakar rica sambal dabu-dabu mentah grill fishsteamed fish with egg white ginkgo biloba nuts rice wine hongkong style steam fishrecipe unagi kabayaki japanese style broiled eel bamboo skewer grilled freshwater eel

Chinese Roasted Squab Pigeon Recipe with Crispy Skin, Tender and Juicy Meat (Cantonese Style)

roasted squab pigeon dove chinese style recipe crispy skin tender meat tips

Recipe Chinese Roasted Squab Pigeon with Crispy Skin, Tender and Juicy Meat

Roasted Squab Pigeon in Chinese Style with crispy and glossy skin, tender and juicy meat and amazingly fragrance is a part of celebration dish such as Chinese New Year, wedding, birthday etc.  This Cantonese-style (Hong Kong) pigeon squab is usually braised with five spice powder, soy sauce, vinegar and rice wine and  then roasted until the skin is crispy skin and meat is tender. The vivid red color skin is usually derived from food coloring or red yeast rice (angkak), while the glossy skin is derived from maltose or honey. Another secret recipe for crispy and glossy Chinese roasted pigeon squab is blanching the skin with hot oil before roasting. This technique is slighly diffrent from my previously recipe Roasted Pigeon (Squab) with Spicy Szechuan Style Honey Glaze.

recipe roast squab crispy chinese style peking

Recipe Chinese Style Roasted Squab Pigeon with Crispy Skin and Tender Meat

squab meat pigeon dove young recipe roasted

Squab (Young Pigeon or Dove), Chinese-Buddist Style Saughtered

Squab is a junvenile domestic pigeon or its meat that reached the mature size but not even started to learn to fly yet. Pigeon or dove squab  commercially sold live in Chinese market  to assure freshness, but here in Indonesia, i used to spot it in pasar burung or bird market. Actually i’m not buying the pigeon squab in the market, but i got the pigeon farm contact and location from the seller and i can pick my live squab there.  i love to roast pigeon squab in Buddist-cut (retain their head and feet) instead New York style or Confucian slaughter pigeon squab  (retain their entrails, head and feet).

roasted squab recipe chinese style hongkong crispy skin

Cantonese (Hongkong) Style Roasted Squab Recipe

crispy skin roasted squab with tender juicy meat recipe

Recipe Crispy and Glossy Pigeon Roasted Squab Skin with Tender and Juicy Meat

Making delicious roasted squab with crispy skin and juicy meat is quite tricky, you should pick the fat ones or you’ll got a dry and tought roasted squab. If you buy the raw squab carcass, the good sign of fatty squab is a thick layer of fat covering it’s the internal organ when the bucther cut open the abdomen. Id you lucky enoughtto access the live stock, you should pick the squab which still got remaining junvenile tiny feathers and when you try to catch the bird in the cage, the squab is not even try to fly away from you. Once a squab has fledged, its weight decreases significantly. My squab is weighted about 350 grams, pretty huge for local pigeon.

squab young pigeon dove feather

Tiny String of Squab Feather: Sign of Junvenive Pigeon/Dove

squab pigeon dove fat meat

Fat Squab: Thick Layer of Fat Covering the Internal Organs of / Dove

Roasted Squab Pigeon in Chinese (Cantonese) Style recipe and step by step instruction is similiar with making peking duck, but the skin inflate (blown) step is skipped. Right after you slaughtered the pigeon or thawed the frozen ones, pat dry it and then seasoned  the pigeon squab cavity with salt and five spice powder. After that the  squab skin is coated (i choose to blanced it) with maltose, red yeast rice and soy sauce coating. Hang or pur it in the rack to dry it overnight in the frigdge. You could basting the skin for about two or three times with smoking hot oil and then roast it until the skin is crisp up in 180°C for about 20-30 minutes. I suggest u using rotisserie oven for the best roasted pigeon squab.

Recipe roasted squab pigeon chinese style crispy skin

Recipe Chinese Style Roasted Squab Pigeon Step By Step

Never even think to roast the matured pigeon or dove for about because it’s meat is tougher than squab. The older pigeon  requires a long period of stewing or basting-roasting to tenderize. In Indonesian cuisine, especially Sundanese and Javanese, squab (and also the matur pigeon ) is usually spiced with garlic, shallots coriander,and  turmeric.  The following step for seasoned pigeon is ungkep or stewed covered with enought additional water to tenderize and then deep fried in smoking hot coconut oil. It is served with sambal chilli sauce, tempeh, tofu, vegetables, and steamed ricel (rice wrapped in banana leaf). The other famous preparation among Indonesian chinese descent called Burung Dara Goreng Mentega or buttered squab. The Squab is marinated with lemon lime. worchestershire sauce then deep fried, drained and tossed with sauteed garlic with butter and the rest of the marinade ingredient.

Ingredients:

Roasted Pigeon Recipe :

4 squab  pigeon, pat dry

Roasted Pigeon Marinade Recipe :

  • 1 tsp salt
  • 1 tsp chinese five spice powder (ngohiang) seasoning

Roast Pigeon Coating Glaze Recipe :

  • 3 tbsp chinese  soy sauce
  • 1/2 cup tbsp shaoxing (Chinese cooking wine)
  • 1/3 cup rice vinegar
  • 1 tsp red yeast (angkak), processed into powder
  • 2 tbsp maltose (you can replace with honey)
  • 1 tbsp garlic powder
  • 1 star anise, crushed
  • 1/2 cup water

Instruction :

How to make chinese style roasted squab glaze for:

  • Put all the ingredients in a heavy bottom sauce pan, bring to boil
  • Reduce the heat into simmer, let it thicken into half the original amount.

How to make Roast Pigeon Squab :

  • Apply the salt all over the pigeon, including it’s cavity
  • Apply the chinese five spice powder inthe cavity
  • Blanch or basting the glaze only to the pigeon squab skin over and over again until it well coated, repeat untill all squab is glazed
chinese style rosted squab crispy skin peking

Step By Step Roasted Squab Recipe: Dressed with Chinese Style Glaze

  • Put the glazed pigeon squab in  a metal rack, you can either refrigerate it overnight or exposed it to the chilling fan until the skin is dry
step by step chinese roasted squab pigeon dove

Step By Step Roasted Squab Recipe: Dry the Skin to Make it Crispy after Roasting

  • Firstly in the morning or once the squab skin dry, preheat oven 180°C
  • Put the squab into the rottiserie oven, let it roast about 20-25 minutes (depend on your squab size)
  • Increase the heat to 220°C, roast another 5 minutes, you should watch over your squab to prevent it burned out
  • Carved your roasted pigeon squab and served immediately

You May Also Like (Click!)

roast pigeon recipe chinese style szechuan five spicesweet sour lobster chilli tomato sauce spicy singapore saucebraised sea cucumber abalone duck feet web recipe braised duck with haisom

braised shark fin soup chinese shark fin fish maw fish stomachTEA SMOKED DUCK RECIPE ZHANGCHA DUCK  HOW TO SMOKE DUCK BREAST DENTIST CHEFbeef rendang recipe resep rendang padang

steamed glutinous rice dimsum wrap lotus leaves lo mai gai recipe chinese dimsumBraised abalone oyster sauce recipe CNY chinese new year abalone reciperoasted lobster butter garlic ginger soy sauce recipe

butter poached lobster recipe poach herbs fennelrecipe crab thai green curry hot spicyabalone porridge recipe korea rice porridge  abalone

crispy soft shell crab salted egg yolk batte friedrdeep fried fish chilli sauce lemongrass vietmanese spicy sauceSalt and Pepper Mantis Shrimp with Crispy & Buttery Cereal or Oats

mantis shrimp recipe black pepper mantis prawnbraised beef shank recipe hot and sour beefclaypot chicken mushrooms recipe sea cucumber haisom claypot chicken braised chinese restaurant chicken tofu recipe

stew fish maw stuffed minced meat recipe chinese hipiosmoked lamb recipe smoked lamb rack chop porcini mushroom crustedikan betutu tim ikan malas tauco resep tim ikan betutu steam ikan betutu tauco

scallop steamed scallop blackbean tausi sauce glass noodle vermicelli recipeSzecuan Lamb Sataygrilled sanma banana leaf recipe fish grill banan leaves

resep arsik ikan mas batak toba mandailing enak pedasblack garlic recipe how to cook scallop seared asian korean stylepistachio crusted lamb chop lamb rach with spinach feta stuffed lamb

Homemade Duck Prosciutto (Air Dry-Cured Duck Breast): Perfect Way of Game Meat Preserving

duck prosciutto homemade recipe dry cured duck breast

Homemade Duck Prosciutto Recipe

Prosciutto is known world wide as Italian dry-cured ham. Etymology of prosciutto derived from Latin word pro or before and  exsuctus or drained out the moistures. Prosciutto  usually served uncooked or raw with greens leaves  salad and vinegar or lemon juice dressing. Beside that, prosciutto can be served as sandwich filling, rolled in the veggies and roasted and many more. Italian ham prosciutto in Indonesian is kinda damn pricey, it cost me about 10 USD for only 100 grams, fivefold than regular ham.

duck breast prosciutto recipe homemade prosciutto

Recipe Duck Breast Prosciutto

Duck prostiutto is popular among the hunters because it can be made of lean cut of dark meat poultry like duck, goose or even pigeon instead of regular pig or wild boar ham. But actually the prosciutto mostly made of gamey bird breast. Properly dry cured method of prosciutto can save the good amount of hunting harvest. Than tey can enjoyed  for a long day since it can last for months or even years. Some would love to inocculate a good white mould in the exposed meat to make it last longer. To mantain the red meat color and prevent spoiling and poisoning from botulist, prosciutto cured with nitrites like salt peter (sendawa) or potassium nitrid. The nitride oxide  binded and reacted with the remaining myoglobin in the flesh and make a red pigmentation. This process get even better when the water is drained out from the flesh.

homemade prosciutto duck breast recipe

Duck Presciutto: look at that georgeos ruby red cured meat!

To make duck breast prosciutto, you must have the duck breast first. Make sure you deboned the duck breast properly and cleaned it from any silver skin or it won’t be well cured. The duck breast then cleaned, salted and cured with good seasoning for about 2-3 days, depend on your duck breast size. During this time the duck breast is gently pressed to drain all the blood that remains  in the meat.  After the curing process, the duck breast is carefully washed in running water,  patted dry and hung in a dark, good-ventilated environment. The  humidity and temperature of the inviroment is the key success of making a good quality of duck prosciutto. The best enviroment for making cured meat is cold climate with low humidity. The duck prosciutto  is then left until dry and loosen  30 percent of it’s weight. When you lived in a tropical country with high temperature and humidity, don’t worry about it, as long as you can set your refrigerator in “dry mode” you can made your own dry cured meat or prosciutto.

Duck prosciutto recipe homemade prosciutto hoe to cured duck breast

Ingredient:

Homemade duck prosciutto recipe:

  • 1 duck breast (you can use goose or pigeon too)
  • 1/2 tbsp seasalt
  • 1/2 tbsp freshly grounded black peppercorn
  • a pinch of rosemarry
  • 1/4 tsp juniper berry, coarsly grounder
  • a pinch of mix italian herbs
  • a pinch of salt peter/ pottasium nitride (you can either use pink salt)

Instruction :

How to make homemade duck prosciutto:

  • Clean and pat dry the fresh deboned duck breast
fresh duck breast cured duck prosciutto

Fresh duck breast: ready to cure

  • Mix all ingredient and rub it evenly, put it in a tupperware container
  • Let it cured for about 2-3 days, flip twice a day and discard any liquid that dripped off.
goose breast marinade recipe

Curing the duck breast: look at the liquid that dipped off from the flesh!

  • Gently press the cured duck breast  and discard the liquid before you flip it over
  • When the curing process is done, your duck breast should be slightly flatened and firm to touch
cured duck breast prosciutto duck recipe step

Cured duck breast, ready to hung dry

  • Washed it gently in running cold water to dissolved the remaining curing salt
  • Pat it dry with clean paper towel
  • Rolled with a gently  press to remove any air in the duck breast, tide it thightly with butcher  twines*optional
hang  homemade prosciutto step by step

Roll the duck breast just like you’ve made pancetta!

  • Rub it with a little of seasalt*optional
  • Wrap it with clean cheesecloth
  • Measure and note the weight of your cured duck breast
  • Hang it in your refrigerator (make sure you set it in dry mode)
refrigerator prosciutto fridge homemade cured prosciutto

Presciutto: hang to dry cured

  • Let it dry- cured for about 2 weeks up to 2 months
  • Make sure you watch the weight loss
  • Your duck presciutto is ready when it losen 30 percents of it’s weight.
  • You can either serve it raw on salad or cook it in your pasta, your choise…..

You May Also Like :

goose confit d'oie recipe swan confit recipe duck confit recipe ala dentist chefpistachio crusted lamb chop lamb rach with spinach feta stuffed lambfrench frog leg recipe crusted cispy  frog leg sesame crusted

homemade smoked beef woodchips make smoked meatlamb tikka masala recipe grill lambwith spicy masalaSzecuan Lamb Satay

Homemade smoked salmon how to cook make hot smoked salmonbraised lamb shank recipe tomato chili spicy how make braised lamb shank recipebiryani lamb rice recipe resep nasi biryani arab enak

resep gulai kambing kepala kambing goat head currygreek salad recipe cucumber olive salad  feta cheeseBraised lamb shank with navy bean and red bean recipe how braise lamb recipe

TEA SMOKED DUCK RECIPE ZHANGCHA DUCK  HOW TO SMOKE DUCK BREAST DENTIST CHEFmarlin fish steak fillet black garlic lemongrass sauce dentist chef recipeResep otak goreng olahan otak sapi masakan otak sapi

canelloni with spinach feta cheese stuffing recipeblack garlic recipe how to cook scallop seared asian korean stylePad thai noodle shrimp phad thai recipe resep dentist chef

resep arsik ikan mas batak toba mandailing enak pedasarroz negre italian squid ink rice paella risottobarramundi fish fillet green peppercorn sauce barramundi recipe

homemade ravioli smoked salmon stuffing recipe fresh ravioli pastasteamed glutinous rice dimsum wrap lotus leaves lo mai gai recipe chinese dimsumgreek salad recipe cucumber olive salad  feta cheese

green chili prawn thai green curry sauce udang kari hijau thailandfrog leg french style recipe pan fried cream sauceavocado feta cheese salad recipe greek salad how to make healthy salad dentist chef

How Recipe braised beef ribs red curry coconut milkchicken kebab recipe tomato mint salsa thai dipping sauce recipesirloin steak recipe how grill sirloin meat saffron mashed potato tempeh salad

grilled roasted beef ribs green chilli spicy sauceresep ikan bakar mudah sambal rawit dentist chefiga bakar rica rica

scallop steamed scallop blackbean tausi sauce glass noodle vermicelli recipefrog leg french style recipe pan fried cream sauceJeonbokjuk recipe abalone rice porridge korean recipe

Resep Tongseng Burung Dara/Merpati ala Dentist Chef

Resep Tongseng Burung Dara/Merpati

Bosan dengan sajian burung dara goreng ?
Tongseng adalah salah satu pilihan yang tepat karena sajian berkuah dengan bumbu kari yang nendang dan tambahan irisan kol dan tomat serta cabe rawit merah utuh yang siap meledak dimulut anda….

Bahan:
1 ekor burung dara/ merpati, potong 6 bagian, lumuri dengan air limau dan garam
100 gr kol merah, iris memanjang
1 buah tomat, potong 8
2 cup air

Bumbu Tongseng :
6 siung bawang merah, iris tipis
3 siung bawang putih, iris tipis
3 cm jahe, iris tipis
10 buah cabe rawit
2 buah cabe hijau, iris tipis
2 buah cabe merah, iris tipis
1 sdt bubuk kari
2 sdm kecap manis

Cara Membuat Tongseng Burung Dara:
# tiriskan burung dara, goreng dalam minyak banyak sampai mengering, tiriskan
# Panaskan 2 sdm minyak, tumis bumbu sampai harum dan layu
# masukkan burung dara goreng, tambahkan air dan didihkan
# setelah burung dara empuk( bila perlu tambahkan air lagi), masukkan kol dan irisan tomat
# matikan api dan sajikan segera dengan irisan jeruk lemon dan bawang merah goreng

You May Also Like :

  1. Roasted Pigeon (Squab) with Spicy Szechuan Style Seasoning
  2. Resep Burung Dara Goreng Mentega ala Dentist Chef
  3. Resep Sup Burung Dara / Merpati ala Dentist Chef
  4. Zhangcha Tea Smoked Duck (Goose) Recipe with Homemade Plum Sauce ala Dentist Chef
  5. Confit d’Oie /Goose Confit Recipe Serve with Mashed Purple Sweet Potato, Cherry Tomato & Musrooms Confit
  6. Beggar Chicken / Ayam pengemis : Chinese New Year Recipes ala Dentist Chef

how to roast a pigeon squab chinese new year recipeburung dara merpati goreng saus mentegaresep sup burung dara merpati pigeon soup

recipe smoked duck tea smoked duck goose breast recipe dentist chefresep daging angsa resep duck confit resep masakan perancisbeggar chicken chinese recipe step by step popular chinese new year recipe

 

Resep Burung Dara Goreng Mentega ala Dentist Chef

Resep Burung Dara Goreng Mentegaa ala Dentist Chef

Burung dara atau merpati goreng mentega adalah salah satu menu populer di Indonesia, mulai dari tenda kali lima sampai resto vancy bintang lima. Taoi kualitas bahannya tentu berbeda, kalau di warung makan kaki lima biasanya memakai anakan burung merpati balap atau merpati yang sudah tua, sedangkan bahan yang digunakan di restoran adalah anakan merpati homer king yang beratnya mencapai 500 gr seekor.

Bahan:
1 ekor burung merpati muda, belah 4
5 buah jeruk limau
garam secukupnya
1 sdt kecap inggris

Bahan Saus Mentega:
2 sdm margarin
1 sdm kecap inggris
1/2 sdt garam
2 buah jeruk limau, ambil airnya
4 siung bawang putih, haluskan
1 sdt minyak wijen
Cara Membuat:
# rendam merpati dengan air limau, garam dan kacap inggris selama 12 jam dalam kulkas
# ungkap sebentar sampai airnya habis
# goreng dengan minyak banyak sampai agak kering, tiriskan
# lumerkan margarin, tumis bawang putih sampai harum
# masukkan kecap inggris, kecap manis dan air limau
# masukkan merpati, tambahkan air secukupnya
# masak sampai kering, sajikan diatas bihun yang digoreng sampai garing

You May Also Like :

  1. Roasted Pigeon (Squab) with Spicy Szechuan Style Seasoning
  2. Resep Tongseng Burung Dara/Merpati ala Dentist Chef
  3. Resep Sup Burung Dara / Merpati ala Dentist Chef
  4. Zhangcha Tea Smoked Duck (Goose) Recipe with Homemade Plum Sauce ala Dentist Chef
  5. Confit d’Oie /Goose Confit Recipe Serve with Mashed Purple Sweet Potato, Cherry Tomato & Musrooms Confit
  6. Beggar Chicken / Ayam pengemis : Chinese New Year Recipes ala Dentist Chef

how to roast a pigeon squab chinese new year reciperesep tongseng burung dara merpatiresep sup burung dara merpati pigeon soup

recipe smoked duck tea smoked duck goose breast recipe dentist chefresep daging angsa resep duck confit resep masakan perancisbeggar chicken chinese recipe step by step popular chinese new year recipe

Resep Sup Burung Dara / Merpati ala Dentist Chef

Biasanya Sup Burung Dara  disajikan sebagai appetizer di resto chinese food, sup burung dara disajikan dalam gelas bambu yang berisi sedikit potongan daging burung dara dalam kuah kaldu yang gurih.  Berbeda dengan sajian basa basi itu, mamaku dulu membuat sup burung dara dengan burung dara utuh atau dibelah dua, tp ditambah kentang dan wortel seperti sup ayam biasa, Tapi kali ini aku memasak burung dara yang kubeli di Pasar Sayangan, palembang dengan chinese style. Burung dara perutnya kuisi bawang pitih sampai penuh dan dimasak sampai benar2 empuk dengan tambahan red dates dan rebung atau bambu muda. kuah sup ini gurih dan aroma bawang putihnya kental sekali, tp jangan takut bau bawang putih, karena setelah dimasak lama,  bawang putih men jadi lembut dan rasanya mirip dengan kentang  serta aroma nya tidak terlaku kuat.

Bahan:

1 ekor burung dara/merpati muda

10 buah bawang putih  atau lebih untuk diisi dalam perut burung dara

3/4 air

3 cm jahe, geprek

2 buah cengkeh

1/4 sdt lada

Bahan Taburan:

Bawang goreng secukupnya

Irisan daun bawang secukupnya

Cara membuat:

# didihkan air, masukkan burung dara yang sudah diisi bawang putih

#  masukkan garam, jahe dan cengkeh lalu rebus sampai empuk

# buang jahe dan cengkeh, masukkan rebung dan tambahkan air secukupnya, didihkan kembali

#  masukkan red dates danmasak sampai bumbu terserap sempurna

# sajikan dengan bahan taburan

You May Also Like :

  1. Roasted Pigeon (Squab) with Spicy Szechuan Style Seasoning
  2. Resep Burung Dara Goreng Mentega ala Dentist Chef
  3. Resep Tongseng Burung Dara/Merpati ala Dentist Chef
  4. Zhangcha Tea Smoked Duck (Goose) Recipe with Homemade Plum Sauce ala Dentist Chef
  5. Confit d’Oie /Goose Confit Recipe Serve with Mashed Purple Sweet Potato, Cherry Tomato & Musrooms Confit
  6. Beggar Chicken / Ayam pengemis : Chinese New Year Recipes ala Dentist Chef

how to roast a pigeon squab chinese new year recipeburung dara merpati goreng saus mentegaresep tongseng burung dara merpati

recipe smoked duck tea smoked duck goose breast recipe dentist chefresep daging angsa resep duck confit resep masakan perancisbeggar chicken chinese recipe step by step popular chinese new year recipe