蓝带食谱——法式焖鸭腿和辣根蘑菇水饺配烤蔬菜
学习这道菜可以了解面团封印的方法，即使用湿面团将锅盖密封，避免烹调的过程中水分蒸发掉，以完整保留食材的风味。同时，这道菜也将教授盎格鲁-撒克逊人所有独有的小圆水饺的做法，这道食谱中的水饺将用辣根调味过的蘑菇作为馅料。
进餐份额: 4
准备时间: 2小时
食谱配料
鸭腿
辣根
蘑菇
嫩扁豆
胡萝卜
配料成分
青木瓜与田园时蔬
65 克自发面粉
35克牛板油
15克擦碎的辣根
盐和切碎的新鲜辣椒
60-80毫升水
2个蘑菇
面团封印 *
125克面粉
120毫升水
鸭腿
4 只鸭腿
100毫升植物油
盐和切碎的新鲜辣椒
30克蔬菜切成调味蔬菜丁（胡萝卜、韭葱和西芹）
100毫升干型雪利酒
50克扁豆
1升鸡高汤
1片月桂叶
盐和切碎的新鲜辣椒
烤蔬菜
2 只洋葱
1只大的胡萝卜
50毫升植物油
2颗韭葱
1颗百里香
2颗迷迭香
1瓣大蒜，去皮切碎
100克黄油
盐和切碎的新鲜辣椒
装饰
4 颗迷你红萝卜
5 克切碎的西芹
几片黄色芹菜叶
制作方法
1. 辣根蘑菇水饺: 将面粉、牛板油、辣根、盐、胡椒和水混合搅拌，直到形成粘稠的面团。将面团切成两半，用两块面团各自包裹一颗蘑菇，使之完全包裹住。放在一边备用。
2. 面团封印：将面粉与水混合制作粘面团。大致的揉成长条状，以用来封住锅沿。放在一边备用。
3. 鸭腿：将烤箱预热至220 ° C。将鸭腿密封烤制，然后去除多余的油脂并调味。用小火在锅中将植物油加热，加入鸭腿。烹饪5分钟直到鸭腿表皮呈金棕色，从锅中取出，放在一边备用。将火温调高，在锅中加入调味蔬菜丁，烹饪3分钟至蔬菜微微上色。用雪利酒调味，从火上移开加入扁豆。将鸭腿放在锅中，保持鸭皮在上，加入鸡高汤、月桂叶和水饺调味。将盖子盖上，用粘面团紧实地将锅盖密封住。放入烤箱烤20分钟，然后将烤箱温度调至160 ° C，继续烤1个小时。将锅取出，去除封印的面团。将鸭腿与水饺取出，保持温热。将蔬菜丁、扁豆与鸡高汤用搅拌机搅碎混合，制作调味汁。
4. 烤蔬菜： 将洋葱去尾，切成两半。将胡萝卜纵切成两半，将每半只胡萝卜切成V形。 将韭葱切成3-4英寸长的段。将植物油放在煎锅中，将洋葱与胡萝卜煎大约3分钟直到上色。用160° C炉温烤8-10分钟。从烤箱中取出，加入韭葱、百里香、迷迭香、大蒜和黄油调味。继续烤6-8分钟，知道蔬菜变软。
5. 装盘： 迷你红萝卜小心地切成两半。在盐水中煮3-4分钟直到变软，捞出将水滤净。将水饺切成两半使蘑菇馅露出。放一只鸭腿、半只水饺和烤好的蔬菜在盘子在上。用芹菜叶和调味汁做装饰。
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邮政编码：100027Duck leg with horseradish mushroom dumpling in a sealed casserole, roasted vegetables
Recipe
About this recipe
Discover the use of luting paste, a way to hermetically seal a lid using a water dough, « lut » , to cook a dish without any evaporation, preserving all the flavors. Also learn how to make dumplings, an anglo-saxon speciality of small balls of poached dough, made in this recipe with mushrooms and flavored with horseradish.
Serves: 4
Preparation time: 2 hours
In this recipe:
duck legs
horseradish
mushrooms
Puy lentils
carrot
Ingredients
Horseradish and Mushroom Dumpling
65 g raising flour
35 g of beef kidney fat
15 g grated horseradish
salt and freshly ground pepper
60-80 ml of water
2 button mushrooms
Luting paste *
125 g flour
120 ml water
Duck Legs
4 duck legs
100 ml vegetable oil
salt and freshly ground pepper
30 g of vegetables cut into brunoise (carrot, leek and celery)
100 ml dry sherry
50 g of lentils
1 liter chicken stock
1 bay leaf
salt and freshly ground pepper
Roasted Vegetables
2 onions
1 large carrot
50 ml of vegetable oil
2 leeks
1 sprig of thyme
1 sprig rosemary
1 clove garlic, peeled and chopped
100 g of butter
salt and freshly ground pepper
Decoration
4 mini turnips
5 g of finely chopped parsley
sprigs of celery yellow
Method
1.Dumpling horseradish and mushrooms: Mix flour, kidney fat, horseradish, salt, pepper and water until a sticky dough. Cut the dough in half and use some to wrap a fungus completely. Repeat with the second portion of the remaining dough and the fungus. Reserve.
2.Luting paste: Mix the flour and water until a sticky dough. Give roughly the shape of a rod to be put around the pot. Reserve.
3.Duck Legs: preheat oven to 220 ° C. Gland duck legs , remove excess fat and season. In a pan , heat the vegetable oil over low heat and add the duck legs . Cook about 5 minutes until golden brown , then remove from the pan and reserve . Add the diced vegetables in the pan, raise the heat and cook for about 3 minutes, until lightly browned . Deglaze with sherry , remove from heat and add the lentils . Put the duck legs in the pan, skin side at the top, then add the chicken stock , bay leaf , dumplings and season. Put the lid on the pan and seal tightly by putting the luting paste on all sides of the cover. Bake for about 20 minutes then reduce the oven temperature to 160 ° C and cook for a further hour . Remove the casserole from the oven and remove the luting paste . Remove the duck legs and dumplings and warm. With a blender , mix vegetables, lentils and chicken stock until smooth. Correct the seasoning and hot sauce.
4.Roasted vegetables: cut the ends of the onions and cut into two. Cut carrots in half lengthwise, then cut each piece in two wedge-shaped. Cut the leeks into pieces about 3-4 inches long. Heat vegetable oil in a frying pan and brown the onions are carrots and about 3 minutes until browned. Bake at 160 ° C for 8-10 minutes. Remove from oven and add the leeks, thyme, rosemary, garlic, butter and season. Bake for 6-8 minutes until vegetables are tender..
5.Presentation: mini-peel turnips being careful not to remove the green stems and cut in half. Cook in boiling salted water for 3-4 minutes until they are tender and drain. Put a little chopped parsley dumplings on and cut into two in order to see the fungus inside. Place one leg of duck, half a dumpling and roasted vegetables on the plate. Garnish with sprigs of celery and yellow points sauce.
【原文引自】：http://www.gheac.com/thread-4555-1-1.html
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