This has gotta be the best dish I've ever made with little to no effort.
Recreate this French classic dish in the comfort of your home... All you need is patience as this takes anywhere from 16 to 25 hours to make it my way. Well worth the effort.
I had 4 duck legs which I had to cure first by adding 60g of Seasalt and leaving in the fridge for 12 hours, after that time, I rinsed the duck legs to reduce the salt and seasoned with garlic, ginger, onion powder, paprika, coriander and pepper and then placed in the slow cooker with no need for duck fat (as traditional recipes use the duck fat to slow cook it in an oven for about 3 hours) but as I was using slow cooker, I let the duck legs render its own fat and stew in that for about 10 to 12 hours. It was so fragrant and seriously soft this morning.
I then transferred to a baking dish and baked for 20 minutes at gas mark 6 in my oven to get the skin crispy and golden brown.
It's soooo yummy and the most amazing meat dish I've ever made.
Creamed spinach featuring Philly garlic and herbs.
I blanched my spinach first then added it to some warm butter in pan and stirred through a tablespoon of cream cheese. Served with buttery chicken chunks
Blanching spinach is a great way to bring out additional flavor, brighten the green color, and soften the texture. When learning how to blanch spinach, you must have several bags of spinach on hand because during the blanching process, a bag of spinach will cook down to a small handful. A good rule of thumb is: 1 pound (450 g) of spinach will cook down to about 1 cup (8 ounces). One pound (450 g) of spinach equals approximately 10 to 12 cups (80 to 96 ounces) of fresh leaves
To make the flaxseed crackers I posted yesterday, all I did was mix some milled flaxseed with a little water till it formed a dough of sorts. I rolled between two parchment sheets and cut into slices,. Placed the sheet onto a baking tray and baked for 20 to 25 minutes at gas mark 4
I also added some whole seeds for a textured look but that's totally optional. I reckon these are better as savoury treats so I also added some spices such as rosemary, garlic, Seasalt and pepper and it was amazing. You can totally make these your own.
The trick is to have warmed butter in a pan on the lowest heat. Add whatever stuff you'd like to infuse into your eggs and leave your boiled eggs cut in half for 10 minutes (on the lowest heat) for the yolks to soak up the buttery goodness.