Ail Ou Echalotes Confits (garlic Or Shallots Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
12: Shallots,
2 cup: Graisse de canard, rendered duck fat
1 tsp: Quatre epices, 5 spices
1/4 tsp: Pepper, Black, ground
Directions:
1. Peel the garlic and cut off any green sprouts within. If using
shallots, cut off both ends before peeling. Heat the duck fat in a
small saucepan over medium flame.
2. When the fat is warm, add the garlic or shallots, the quatre
epices, and the ground pepper. Cook until they are soft, about 20
minutes for the garlic and 30 minutes for the shallots.
3. Remove them from the fat with a slotted spoon and cool on paper
towels. If they are not used immediately, they can be refrigerated in
a small container for several days. Do not cover them with fat.
Yield - 6 servings as a garnish.
[ Per serving: 30 calories, 0 g. protein, 2 g. carbohydrate, 2 g.
fat, 2 mg. cholesterol, o mg. sodium. Calories from fat: 57% ]
[ Original recipe from "Foie Gras, Magret And Other Good Food From
Gascony." Authors: Andre Daguin and Anne de Ravel. Downloaded from
Food & Wine Round Table of GEnie. ]
[ CompuChef conversion and nutritional analysis by Rick Weissgerber. ]
Source from luhu.jp
shallots, cut off both ends before peeling. Heat the duck fat in a
small saucepan over medium flame.
2. When the fat is warm, add the garlic or shallots, the quatre
epices, and the ground pepper. Cook until they are soft, about 20
minutes for the garlic and 30 minutes for the shallots.
3. Remove them from the fat with a slotted spoon and cool on paper
towels. If they are not used immediately, they can be refrigerated in
a small container for several days. Do not cover them with fat.
Yield - 6 servings as a garnish.
[ Per serving: 30 calories, 0 g. protein, 2 g. carbohydrate, 2 g.
fat, 2 mg. cholesterol, o mg. sodium. Calories from fat: 57% ]
[ Original recipe from "Foie Gras, Magret And Other Good Food From
Gascony." Authors: Andre Daguin and Anne de Ravel. Downloaded from
Food & Wine Round Table of GEnie. ]
[ CompuChef conversion and nutritional analysis by Rick Weissgerber. ]
Source from luhu.jp