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Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to make a special dish, fennel and preserved duck. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Fennel And Preserved Duck is one of the most favored of recent trending meals on earth. It’s simple, it is quick, it tastes yummy. It’s appreciated by millions every day. Fennel And Preserved Duck is something that I’ve loved my entire life. They are fine and they look fantastic.

Quick blanch preserved duck leg in boiling water then drain. Wash the rice grain then fill with water then add the preserved duck and cook as usual in a rice cooker. STIR FRY,,,,,Thinly slice cooked preserved duck leg and fennel. STIR FRY,,,,,Thinly slice cooked preserved duck leg and fennel.

To begin with this recipe, we have to prepare a few ingredients. You can have fennel and preserved duck using 6 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Fennel And Preserved Duck:

1. Make ready 1 fennel bulb
2. Prepare 1 preserved duck leg
3. Take 1 tbsp light soy sauce
4. Take baked rice with fennel and preserved duck leg
5. Prepare 2 cup cooked white rice
6. Make ready 2 tbsp light soy sauce

Mix the salad leaves, asparagus and fennel in a large bowl and add in some of the raspberry vinaigrette. Put the salad in the middle of each plate. Heat the olive oil in a large, wide pan and add the fennel seeds and coriander seeds. Let them sizzle for a few seconds, then add the shallot, leek, garlic and fennel wedges with a teaspoon of salt.

Instructions to make Fennel And Preserved Duck:

1. Quick blanch preserved duck leg in boiling water then drain
2. Wash the rice grain then fill with water then add the preserved duck and cook as usual in a rice cooker
3. STIR FRY,,,,,Thinly slice cooked preserved duck leg and fennel
4. In non stick pan stir fry preserved duck and fennel for 3 minute then add light soy sauce and stir fry another 3 minute
5. ,Cooked rice as usual then add light soy sauce and mix well set aside, SERVE HOT

Heat the olive oil in a large, wide pan and add the fennel seeds and coriander seeds. Let them sizzle for a few seconds, then add the shallot, leek, garlic and fennel wedges with a teaspoon of salt. Roasted fennel, preserved lemon and sardine salad. by Georgina Fuggle. Duck breast with confit fig, fennel and five spice. by Agnar Sverrisson. When golden brown, add the fennel, onion and stalks of a small bunch of fresh coriander (retaining the leaves for later).

So that is going to wrap this up with this exceptional food fennel and preserved duck recipe. Thanks so much for reading. I’m confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!