Food Wars!: I Became a Fantasy Ingredient Supplier

To this day, it has become the preferred choice for chefs who provide catering services to high-end hotels, restaurants, and eateries around the world.

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Most recipes.

The side dish was potatoes fried in duck fat, but Kolantabi found it a bit too greasy.

In addition, since she prefers cherry tomatoes, I just brushed a few cherry tomatoes with a little oil, put them on a rack with salt and spices, roasted them for 3 minutes, and placed them next to the confit duck. They were juicy and looked very refreshing!

"Ah... Waaaaah..."

Rantabhi didn't dawdle or waste any time; he simply picked up the confit duck leg and took a bite!

The duck skin is crispy, the duck meat is tender, and the complex flavors spread in your mouth, becoming more and more fragrant with each chew.

Paired with crispy-on-the-outside, tender-on-the-inside potatoes and juicy tomatoes, it's like stepping into a farm for a hearty meal—it couldn't be more satisfying.

"Wow~"

"Is this...is this still the confit duck I remember?"

After chewing and swallowing, Rantabi stood there dumbfounded, his face full of disbelief.

Although this dish is relatively simple to make, it actually requires a lot of skill. For example, the heat and marinating are difficult to control. Only when the duck skin is slightly dry and the meat is slightly pink is it in the right state after being confit.

Furthermore, the whole duck leg must not be mushy or stiff; you can feel its strong elasticity when you gently press it with your fingers!

Second words.

From marinating to confit to serving.

The whole process is very long, and the chef must be patient in order to ensure the authentic taste!

Finally, it's best to buy a whole duck and then you'll need to break it down into its various parts yourself.

In particular, duck breast is best cut in the "French style," which is very different from the usual home-style chopping of poultry with the bones still attached!

Also.

Duck confit.

The taste and texture are both very good.

However, it is very oily, so it needs to be neutralized with a lot of spices, salad dressing, salt, etc.

Ye Chen's confit duck, however, tasted better than Lantabi had imagined. If she had to give a fair evaluation, her answer would only be two words:

perfect!

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"Bravo!"

"This is the first time I've ever tasted a confit duck with a sweet and slightly refreshing orange flavor."

Finally, Rantabby got extremely excited and couldn't help but open her mouth wide and take another big bite. Her messy eating manner left her delicate little mouth covered in oil residue. Looking at her excitedly clenched little fists, she was even more "cute"!

"It cuts through the greasiness and enhances the aroma, making it a perfect match for duck meat."

"Using oranges during marinating elevates the flavor to a whole new level compared to frying and then drizzling with orange sauce."

"Wonderful!"

"This is absolutely wonderful!"

"Waaah... Even an executive like me has tried putting all sorts of spices into confit duck, including common ones like cardamom, cloves, fennel, star anise, lemongrass, cinnamon, and galangal."

"Unexpectedly, these combinations turned out to be less effective than using oranges."

As she spoke, Rantabi burst into tears.

As for why she suddenly burst into tears, it's probably because this confit duck dish was just too delicious.

……

"Na!"

"Ye Chen, right?"

Rantabhi then raised his head.

Her tear-streaked face was deeply imprinted in Ye Chen's eyes.

Even now that she's crying like this, she still keeps eating her confit duck. Her comical eating habits, with snot and tears streaming down her face, make Ye Chen laugh out loud!

"That's right, I am Ye Chen. Is there any problem for you, sir?"

Seeing this, Ye Chen could only suppress his laughter and ask softly.

"I'm asking you!"

"Why does your confit duck smell so good?"

Rantabee exclaimed as he ate, "I've never had such a perfect confit duck in my life! I wish I had four stomachs like a cow, so...so I could eat even more!"

"Ah... mmm... this confit duck is so delicious~"

Ye Chen was at a loss for words, not knowing whether to laugh or cry.

The second-class executive officer in the original work, although a bit childish, wasn't this outrageous, right?

broken!

Could it be that too much medication was added?

Oh no, no, no, did I add too much orange salt to the imaginary ingredients?

……

To make ducks.

Ahem, what temperature is best for making confit duck legs?

First, we need to explain what "ripe" means.

If we understand it as protein denaturation and the killing of harmful bacteria, then the process of "cooking" food may be different from what we usually imagine.

The U.S. Food Safety and Inspection Service website already states that poultry should be heated to at least 74 degrees Celsius and maintained for a period of time.

only.

Maintain this temperature.

Collagen proteins will gradually hydrolyze and transform into gelatin.

Finally, the duck meat becomes tender.

Of course, the denaturation temperature of collagen varies completely depending on the ingredients.

For example, the temperature point of cuttlefish is 35 degrees Celsius. Once heated to this temperature, it will feel like rubber and will need to be heated continuously until the collagen is hydrolyzed before it becomes soft and tender again.

The entire process of making confit duck legs is actually a slow cooking process at a low temperature, where the duck legs are slowly "cooked" in the oil.

In other words.

Oil temperature generally does not exceed 100 degrees Celsius.

If there were a quick way to make confit duck legs, Ye Chen had seen someone write about raising the oil temperature to over 180 degrees Celsius...

That's not an oil seal anymore, it's deep-fried directly, and the texture and taste will be different!

……

"In addition to the precise control of oil temperature."

"For a good confit duck, the oil used for the confit is also very particular."

Ye Chen paused for a moment, then continued speaking at length: "It absolutely has to be animal fat; olive oil is really far inferior. Lard, for example, has a higher affinity for fats, which makes the duck legs have a richer flavor!"

"However, the most authentic way is to use duck fat, which is more natural and has a drier taste than lard, but the flavor is pure and harmonious."

"Uh-huh!"

"Then...what about the spices?"

Rantabi listened intently, as curious as a baby.

"As you've eaten, thyme and garlic are essential seasonings in traditional confit duck, and a small amount of rosemary is usually added as well. Note that it's a small amount, as rosemary has a strong aroma and a slightly bitter taste, so it shouldn't be added in large quantities."

Ye Chen explained.

"Aren't there black pepper and bay leaves too?"

Rantabi blinked and continued looking at Ye Chen, indicating that he could answer regarding the two seasonings.

"Oh?"

I underestimated you!

"You can even taste the difference between these two ingredients, which are present in negligible amounts."

Upon hearing this, Ye Chen looked at Rantabhi with newfound respect.

But then I thought, a basic quality of a WGO executive is having a good, discerning, and picky palate. If she couldn't even taste the more than ten spices in this confit duck, she would be disgracing the WGO!

Thinking of this, Ye Chen quickly calmed down and replied, "Black pepper adds a little bit of spiciness, while bay leaves enhance the aroma and have a high affinity."

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