Magret de Canard Sauté aux 5 Parfums | Super Tendre | Viande Marinée puis Sautée en 1 minute

I suggest you make duck magret with a scent. It is very tender because marinated and sauté in 1 minute. Before marinating the duck magret, I start by grilling the skin without cooking the flesh. For that, I cut it slightly without going to the flesh. During cooking, the skin shrinks a lot. And if we didn't make these cuts, it would contract the flesh and make it hard. It is especially on the edges that it is necessary to cut well. I heat the pan over high heat until it starts to smoke. I put the magret on the skin side and leave it for 2 minutes and 30. The fat melts, you will have the taste of the well-grilled duck skin without too much fat in the dish. I remove the magret. The grilled skin gives extra flavor to the dish. The flesh has remained raw, ready for the next step. Now I cut the magret into slices half a centimeter thick while keeping the skin. First, I season with a quarter teaspoon of salt, a quarter teaspoon of ground pepper, half a tablespoon of fennel powder, half a tablespoon of light soy sauce and a tablespoon of Shaoxing rice wine. I mix well. During this first step, the ingredients of the marinade penetrate the fibers of the meat. Then I add a teaspoon of cornstarch and a tablespoon of tuna oil. Thanks to this second step, the starch will protect the meat during cooking, keeping it juicy and soft. The oil prevents the slices from sticking together. If I had mixed everything at once, the starch and oil would have blocked the ingredients of the first step, preventing them from penetrating the fibers of the meat. I let it rest during the rest of the preparation. I remove the thin skin of the ginger with a small spoon, just for the aesthetic, but we could leave it if we want. I cut it into thin slices to get 20 grams. I also cut 2 cloves of garlic into thin slices and a celery into slices. I remove the fat from the skin of the duck from the pan. With absorbent paper, I rinsed it. Then I preheat it over high heat until it starts to smoke. This is important because we are going to sauté the marinated duck very quickly. I put 2 tablespoons of sunflower oil or duck fat. When the oil is very hot, I put the ginger and garlic. I stir regularly. When a good fragrance rises, I put the marinated duck. I stir constantly for 1 to 5 seconds. I add half a tablespoon of dark soy sauce on the edges of the pan. I stir for 10 seconds. The caramelized soy sauce, it colors and brings umami to the dish. I turn off the heat, I put it back for 10 seconds and I cut the crepe. The marinated duck in perfume is ready. For a balanced complete dish, we accompany it with a fragrant long rice and a vegetable soup. Today it's Chinese cabbage soup. Bon Appetit! The dish is simple and quick to make. The duck is very tender and very tasty. A marinated duck for 4 people is enough. The perfume powder discreetly reminds us of the marinated duck. The small pieces of garlic and ginger on which we fall really go well with the duck. The perfume powder gives the dish aromas and very appetizing flavors. It is a mixture of star anise, clove, fennel seeds, cinnamon and Sichuan pepper. You buy it ready to use or you can also make your own homemade mixture. Fresh ginger is essential in Chinese cuisine, appreciated for its unique aroma and its slightly spicy taste that softens during cooking. According to the recipes, it can be chopped into julienne, finely chopped or grated. Its fine skin can be consumed. In Chao Chai sauteed dishes, ginger is often used with garlic to create an aromatic base. In stuffings, we put a small amount for a subtle taste. If we put too much, it would risk dominating the other ingredients. In soups, we put a few thin slices to bring warmth and a sweet fragrance that goes well with meat and fish. In Cantonese cuisine, it is essential for steamed dishes like steamed fish fillets with ginger. It is also delicious in seasoning sauces, especially for classics such as Hainanese chicken rice, Hainan Chifan. We choose firm and smooth roots, we buy it in small quantities. Now it is easily found in most supermarkets. It is kept in a paper bag in the refrigerator for 2 to 3 weeks. Thank you, see you at the next homemade dish!