Pressure cooker 2
◎ Sendai French Chef's Blog
From Sendai Station, walk for 17 minutes (southwest) towards Tohoku University's Katahira Campus.
From Aoba-dori Ichibancho Station on the Sendai City Subway Tozai Line, walk 6 minutes southwest towards the Sendai High Court.
Located in Ura Ichibancho, along Gobashi Street.
Opposite Mitsuharasha, on the first floor with the French flag on display
French home cooking and wine
[La Fleur de Suligier]
Owner chef Fumihito Sato
is.
Today, I will do my best to be of service to you.
I hope you will find this encounter to be a very valuable and meaningful one.
Please stay with us until the end.
This time, I would like to introduce you to the cooking methods of French cuisine, particularly how to cook (heat) meat dishes, divided into heat sources and heating equipment.
Heat source equipment heating course
Chapter Five
How to simmer meat in a pressure cooker
Part 2
"Pappardelle with ragù di Anatola"
・A traditional Tuscan ragu (stew) made by stewing a whole duck on the bone, paired with wide pappardelle pasta.
Before boiling the duck in a pressure cooker until it is tender, we first remove excess moisture using a dehydrating sheet and then slowly sear the skin to remove excess fat.
This results in a concentrated flavor that is not heavy at all.
The subtle bitterness and aroma of the pappardelle with cocoa and clove powder rounds out the overall flavor.
[Wash the inside of the meat with sake]
①. After the duck is delivered, immediately remove the innards and wash the insides with sake, shochu (sweet potato shochu or brown sugar shochu), or wine. Do not use water as this will cause the duck to spoil.
[Drain the water]
②. Wrap the meat in absorbent paper and leave for 1 hour to remove the drippings. Next, wrap it in dehydrating paper and leave it in the refrigerator for a day. Cut off the base of the tail and stuff it with herbs and garlic.
[Brown the dish]
③. Pour olive oil into an iron frying pan and fry the duck, which has been lightly salted, over low heat.
Use a frying pan that is slightly larger than the duck, and add oil to a depth of about 5 mm. Once the fat under the skin has dripped off and the duck has turned color, remove it from the frying pan and place it on a wire rack.
[Stir-fry the vegetables]
4. Discard the oil from the frying pan used to cook the duck and fry the onion, garlic, eggplant, rosemary, and bay leaf over low heat.
In a pressure cooker, vegetables become soft quickly and the sweetness does not come out easily, so you need to cook them slowly here.
[Cook in a pressure cooker]
⑤. Transfer the vegetables from step ④ to a pressure cooker and place the duck on top.
Pour in the red wine and bring to a boil, reducing the liquid by half.
Add the tomatoes, whole tomatoes, duck bouillon and salt, and adjust the broth so that it is about 70% of the height of the duck.
⑥. Cover the pressure cooker and heat on high, then reduce heat to low when pressure builds up.
Simmer for 25 minutes and then turn off the heat.
Leave the lid on and let it steam for about 25 minutes.
⑦. Release the pressure from the pressure cooker and let it cool at room temperature.
Open the lid and skim off the fat floating on top of the broth. Heat the duck slightly over a fire to make it easier to shred the meat.
[Remove the bones and shred the meat]
⑧. Transfer the duck to a tray.
First remove the skin (to be used for broadleaf or other purposes later) and then use a spoon to separate the meat from the bone.
Remove the herbs from the broth and pass it through a mould while mashing the vegetables, then reduce it by half.
⑨.While the duck meat is still warm, knead it with both hands to break it into small pieces. At the same time, check carefully for any small bones that may be mixed in, and remove any that you find.
[Combine with the broth and boil down]
⑩. Add the shredded duck meat from ⑨ to the reduced broth from ⑧ and bring to a boil.
Whisk further and bring to a simmer over low heat.
Season with salt and pepper if needed and let sit in the refrigerator for 3 days before using.
That's all for today.
Thank you for reading to the end today.
See you again next time on the Lafleur de Sourisier blog! (o^^o)
Au voir
À bientôt (A bientôt)
I'm rooting for you.
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When it comes to French cuisine in Sendai, La Fleur de Sourisier is the place to go.
【La fleur de cerisier
It means "cherry blossom" in French.
Our hope is that our store will take root in this town like cherry blossoms and become a store that is loved by everyone.
We hope that our store can be of service to you.
La Fleur de Sulisier
Sendai City Aoba Ward Ichibancho 1-15-20
Sonoda Building 1st Floor
TEL 022-724-7448
Reservations
Fumihito Sato
