Sweet apricot and radish stewed duck

Overview

A delicious pot of stew not only needs the meat to be tender and flavorful, but also the vegetables to have their own presence. This stewed duck contains many tips to make the stew delicious, whether it is the order of adding ingredients or the heat of cooking ingredients. Although each step is easy to do, the taste is in the small details. The seasoning can be different, but the method should be kept in mind.

Tags

• hot dishes
• home cooking
• common dishes
• post autumn fat
• radiation protection
• apricot meat
• chicken stock
• duck
• flour
• green radish
• grind black pepper
• spice bundle
• dry white wine
• salt
• small onions
• vegetable oil

Ingredients

Steps

1. 1 Cut the duck into large pieces and sprinkle with salt and black pepper

   

2. 2 Peel the small onion; peel and cut the green radish into cubes and trim the edges

   

3. 3 Preheat oven to 180 degrees Celsius. Add vegetable oil

   

4. 4 Fry the duck on all sides until golden brown and set aside

   

5. 5 Take 2 tablespoons of fat from the pot and pour it into the frying pan. Fry the radishes and onions until they turn brown. Season with salt and black pepper

   

6. 6 Add flour

   

7. 7 Stir fry until it becomes a golden brown fat roux

   

8. 8 Add wine until alcohol evaporates

   

9. 9 Add the stock, return the duck, add the spice bunch, salt and black pepper to taste. Heat until boiling, then transfer to oven or simmer for 45 minutes

   

10. 10 Add the radish, small onion, and apricot meat, stir gently, and continue to simmer for 20 to 25 minutes, until the radish is soft and tender. Then skim off excess fat in the pot, add seasoning, and enjoy the soup with fettuccine