Food Wars!: I Became a Fantasy Ingredient Supplier

Cranberries added to blood duck dishes.

Small and exquisite, with a sweet and sour taste, it brings a refreshing fruity aroma to the dish.

The brightly colored beetroot, like a ruby, adds a vibrant touch to the dish.

"Whoo~"

After careful preparation.

Nakiri Leonora has finally finished this blood duck dish.

She took a deep breath, relaxed completely, and a satisfied smile appeared on her face. Especially when she looked at the delicious-looking and fragrant food in front of her, she knew that her efforts had not been in vain.

……

After cooking is complete.

Instead of serving the dish, Leonora Nakiri began the final plating and garnishing work.

Pick up the knife and carefully slice the duck meat into even, thin slices.

Every single piece.

They are all the same size and of moderate thickness.

Then, arrange the sliced ​​duck meat neatly on a plate, like an artist carefully arranging a composition on a canvas.

Next, she began to arrange the Nordic wild vegetables.

Wild vegetables such as blueberries, beetroots, and blackthorn are cleverly combined. Some wild vegetables are arranged into the shape of flowers, while others are arranged into the shape of stars. Every detail is handled just right.

Finally, she added a touch of romance to the dish with some delicate garnishes, such as mint leaves and edible flower petals.

……

Ah!

I can tell.

She handled each step with the same care and meticulousness as if it were her first time.

Leonora Nakiri embodies the spirit of striving for excellence in cooking through her actions.

Despite being the head of the research department and rarely cooking, her dedication and pursuit of culinary excellence transforms this blood duck dish from an ordinary fare into a work of art that truly impresses.

you could put it that way.

This is absolutely the most elegant "blood dish" in the world.

It perfectly blends the natural beauty of Scandinavia, culinary innovation, and artistic aesthetics, showcasing a unique and captivating charm.

……

"All right!"

"Why don't you try it, Alice?"

Finally, after placing the finished blood duck dish in front of Alice, Leonora's bright eyes couldn't help but gleam with doting affection as she smiled and said...

"Ok!"

"Mom, I'm starting to eat."

With a crisp sound, Alice Nakiri eagerly picked up her chopsticks and began to savor her mother's cooking.

She gently picked up a piece of duck meat, put it in her mouth, closed her eyes, and savored it.

fresh!

Very fresh!

This was her first impression of the dish.

It doesn't say that because it's made with blood, it has a strong bloody taste.

On the contrary, you can taste a subtle aroma of wine the moment it enters your mouth. That aroma blends perfectly with the savory flavor of the duck meat, creating a wonderful feast for the taste buds.

……

鸭。

This is a fairly common ingredient.

Among Chinese cuisines, there is Peking duck, with its golden and crispy skin and tender and juicy meat, which is unforgettable.

Cantonese roast duck, with its crispy skin and tender meat, is incredibly fragrant and has always been a staple on the tables of Cantonese people!

Oh!

and also.

Nanjing Salted Duck.

With a perfect balance of saltiness and savory flavor, and a delicious taste, it showcases Nanjing's unique culinary culture.

Shanghai Eight Treasure Duck is made by stuffing a duck with various ingredients and then stewing it, resulting in a rich and diverse flavor.

Of course, there are also various flavors of duck, such as spicy duck and crispy duck, all of which are mouthwatering delicacies. Duck blood can also be used to make dishes, for example:

Duck blood and vermicelli soup!

With its delicious broth, smooth vermicelli, and tender duck blood, this dish is a favorite among many.

but.

These are duck blood dishes.

The blood duck dish by Leonora Nakiri is a completely different kind of cuisine.

……

Nakiri Leonora's Blood Duck Dish.

The process involves first extracting the blood essence from the duck, then adding broth, cognac, spices, etc., to make a broth, and finally adding seasonings to cook the duck meat separately.

This unique cooking method allows the duck meat to fully absorb the flavor of the sauce, resulting in a refreshing and fragrant taste that makes you want to keep eating. Every bite of duck is like savoring a gift from the Nordic nature, with its rich aroma lingering in your mouth.

In the genealogy of French culinary culture.

Blood duck, a Haute Cuisine, is a representative dish of "ultimate cuisine".

However, its history is actually not long, originating from the Tour d'Argent restaurant on the banks of the Seine in the early 19th century, hence the name of the dish after the restaurant, called Caneton Tour d'Argent.

However, the more common usage is still canardà la presse or canard au sang.

This "presse" is the English word "press," meaning:

extrusion!

press!

If we were to briefly describe its features in Chinese, it would be something like this:

Extract and crush the duck's blood and bone marrow, then mix them with red wine, duck liver, and garlic to make a sauce for cooking the duck.

It is said that only by boiling its blood and flesh can the original flavor be preserved.

You should know.

The French are meticulous and sophisticated.

The revolution had a specially designed guillotine for beheading, and the duck-killing machine for eating was also specially designed and made of pure silver.

There is a base plate with a tall, round lid on top. At the top are two handles like faucets. Turning them will slowly lower two silver plates, pressing down on the duck trapped inside the lid until blood oozes out and drips out.

The selected ducks must be young ducks aged eight to ten weeks, and they are first strangled to ensure that the blood remains intact in the body.

Then cut off the duck breast and legs, and use the remaining parts to extract the blood.

Pour the prepared blood sauce over the braised duck meat, covering the shiny silver plate with a bright red sauce, and you have the famous and expensive dish, Blood Duck.

"It really is Mom's cooking."

"The taste and texture are exactly what I miss!"

Finally, Alice Nakiri, her mouth greasy from the meal, couldn't help but smile faintly, satisfied.

Chapter 115 Pork Belly Below Level 1

night.

Ye Chen then brought out yet another entirely new fantasy ingredient:

Pork belly!

It belongs to the mammal class.

They are captured at level 1 or below and mainly inhabit vast grasslands and artificial breeding farms.

This pig is no ordinary creature; it resembles a giant beast from a fantasy world, measuring 2.5 meters in length, 2 meters in height, and weighing a staggering 800 kilograms.

Let's imagine.

When it stands there.

Its enormous body resembles a small mountain, leaving people in awe.