蒜頭去膜及蒂頭，切成細末。巴西利用水洗淨後甩乾水份，切成細末。兩者放於容器內均勻混合。 Peal the two garlic gloves, remove the root end with a knife and chop the garlic thinly. Wash the parsley stalks and chop them thinly. Mix the two together in a little container.
新鮮馬鈴薯洗淨後去皮，切成約0.2公分厚度片狀，用紙抹布或乾淨的布將多餘的水份吸乾。(防止下到油鍋後過多的水份引起油爆現象) Peel the potatoes and wash them. Cut them in slices of about 0.2 cm and dry them with a cloth.
打開「RDF油封鴨腿」(罐頭)取出鴨腿，並用橡皮刮刀(或其它適合的器具)將鴨油刮下後備用。 Open the duck confit tin. Remove the two legs and scrape off all the duck fat into a bowl with a spatula so that there is no fat left on the legs.
挖取一半的鴨油放到鍋內(平底鍋/煎鍋)，小火加熱至微冒泡，放入切好的馬鈴薯片，請適時攪拌及翻面。 Melt half of the duck fat into a pan. Once it is sizzling, Spread the potatoes slices into the pan, stir often.
5馬鈴薯煮至金黃色時加入適量的鹽及胡椒調味，最後再續煮10分鐘 Add salt and pepper when the potatoes are becoming golden brown. Cover and cook for another 10 mins.
6小心地將馬鈴薯片翻面(盡量維持片狀不破裂)。 Turn the potatoes carefully with a spatula.
7將剛剛切好的巴西利香蒜末加入在馬鈴薯片上面，若鹹味不夠可依各人口味再調以鹽及胡椒。 Add the garlic and parsley mix in the pan in between the potatoes. Add Salt and Pepper to your taste.
8蓋上鍋蓋以小火燜煮約5分鐘。 Cover the pan and cook for another 5 min under low to medium heat.
9(以刮刀刮下大部份的油脂後)請再以紙抹布將多餘的油脂擦掉。 Dry the legs with paper to make sure there isn’t any excess fat left on the skin.
將鴨腿放入鍋內以中火煎至金黃色(如圖)，請務必適時翻面。 Put the legs into a frying pan and leave to cook under medium heat, turning occasionally until the skin is golden brown and crispy.
油封鴨腿搭配介紹You can serve the duck confit with a green salad, dressed in a mix of red wine vinegar and walnut oil. You can also accompany your duck confit with green beans, steamed and then heated in a pan with a tea spoon of butter, salt and parsley. 油封鴨腿可佐以蔬菜沙拉一起食用，沙拉醬建議使用橄欖油醋. 也可以將油封鴨腿配上煮過的四季豆。The Reflets de France duck confit goes perfectly with a glass of Bordeaux red wine. 波爾多紅酒也與油封鴨腿非常的搭配。
發表於 2013-9-6 13:28:48
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