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The duck is a nutritious and delicious bird meat that provides vitamins from group B, minerals and proteins and helps to strengthen the immune system and, as it is consumed, is a dish included in the slimming diets. Multiple products made with this animal are considered delicacies and their consumption is associated with special occasions
Confit. Kitchen technique that came with the nouvelle cuisine. It's the duck thigh. This meat is more fibrous than other pieces. It cooks slowly by scalding it with the very fat of the duck, gives it a smoother texture. Marida very well with potatoes and garlic, with apple and figs and with fruit sauces and jams.
Ham. The duck ham is obtained from the breast. The similarity with pork ham or cecina is in the healing and salting techniques that apply to meat. Ideal for serving as a snack or salads.
Magret. It is the duck breast and can be prepared in a very simple and healthy way. To reduce the contribution of calories and fat, the skin is not eaten. The magret supports the same accompaniments and dressings as the confit, and earns a lot with the bittersweet combinations. It can be fresh magret, it cuts from the bird's breast, leaving below a thin layer of meat, is even more lean and easily undone. Or, magret séché, fresh brushed duck breast heals a few days in salad. It is salty and seasoned with some or other spices such as pepper or laurel.
Rilletes. This crushed duck meat and cooked in its own fat on slow fire for hours. It has a consistency similar to that of the pate, although with small pieces more solid.
Foie. It is the favorite French delight of the Sibarites and a must in all gourmet celebration of high coke It is the duck liver. It may be:
- Cool foie gras. Vacuum packaging is marketed, ready to prepare at home. It is a very perishable product (it is advisable to consume after two or three days maximum). It is cooked on the plate, in medallions and with a pinch of salt and can be served as the first dish or accompaniment of a meat such as the solomillo.
- Foie gras. micuit. It's the liver of a dry clean duck. By semicocerting it, the duration of the product is longer. It is usually served woven and fresh, and should be kept in temperature from 1 to 5o, has a expiration date of 3 months.
- Foie gras. burial. It is 100% whole fatty liver, without leaving, carries seasonings like salt or pepper and is usually taken in slices
-Bloc. It is also 100% whole fatty liver, but in this case it is a smooth and creamy emulsion from very fine pieces cut from foie gras. You can take a single one or a slice. It has an exceptional quality, very similar to that of the burial but with a lower price.
-Mousse de foie. It is the demigate and crushed liver that combines with other ingredients to give it a untute texture.
- I stopped foie. It is a meat derivative made from viscera, mainly from the liver, and meat from various animals, in addition to additives and spices, which give it the flavor, texture and consistency you need. In France it is considered to be a mixture of meat and foie. Also, se produces with fish and seafood, becoming an infinite range of different ducks worldwide.
About Bodega of Secrets
Bodega de los Secretos is a restaurant in the center of Madrid located in rehabilitated wineries of the s. XVII. In it the cuisine is a Mediterranean avant-garde and draws attention to its space, which makes the comensal feel in an oasis in the heart of the city. Its walls are filled with bacons, domes, arches and ornamented pechines.
Its gastronomic offer is made up of all kinds, an exquisite selection of meats, fish and rice and a delicious dessert menu to finish any meal or evening in the best way.
Bodega of Secrets clarifies all the concepts necessary to understand duck meat
The duck is a nutritious and delicious bird meat that provides vitamins from group B, minerals and proteins and helps to strengthen the immune system and, as i
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2023-04-11
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