gourmet chef

Chapter 277 Cherry Valley Duck
Gathering his thoughts, Bai Xiaobai went downstairs and entered the glass kitchen.

On the clean cabinets and countertops, all kinds of ingredients needed for new products have been placed.

Roasted duck with royal tea oil naturally cannot do without the main ingredient-duck.

The whole duck provided by the system is clean meat after plucking.

The surface of the whole duck is smooth, yellowish in the white, the bill and feet are complete, and they are rose-colored. It is very fresh at first glance.

Bai Xiaobai picked up the whole duck, first scratched it lightly, and then smelled the duck meat a little.

The meat of this raw duck is firm and elastic, unlike the kind of feed-eating ducks sold in general vegetable markets, it has a fishy smell of feed duck, and the meat is also soft.

But Bai Xiaobai didn't think it looked like a normal local duck.

He lived in the countryside since he was a child, and his family used to raise native ducks that only ate grains.

No matter how well the native duck is raised, the duck meat will still have a somewhat earthy smell, which can only be removed by stewing and frying with some cooking wine.

However, the raw duck meat provided by the system does not smell of duck at all, and it is obviously better than ordinary rural ducks, and even has a faint fruity aroma.

Bai Xiaobai asked, "System, this duck meat looks very complicated. It doesn't look like an ordinary farm duck. Is it a special breed?"

The system's cool electronic voice replied:

[The food is good if the ingredients are good. The royal tea oil roast duck, the duck meat selected by the system is the top cherry valley duck. 】

Cherry Valley Duck?

Bai Xiaobai has a wide range of food knowledge, and he has seen this familiar word in Baidu entries.

Cherry Valley Duck is actually another name for Imperial Duck.

In the late 50s, a British farmer named Nixon began to organize a team to study duck breeding.

The market research they did found that many British people like to eat roast duck made from imperial duck.

However, local diners generally felt that the roast duck varieties at that time were too fatty.If the lean meat rate of ducks can be improved, a huge potential market will definitely be achieved.

So a team of multidisciplinary talents began to gather in a place called "Cherry Valley", specializing in the breeding of Imperial ducks.

Experts from the Huaxia Kingdom were also invited to conduct research. In order to help the British to promote the market, the Emperor Capital Duck was also named 'Cherry Valley Duck'.

To this day, when many British people taste the Roast Duck in the Imperial Capital, their first reaction is "Cherry Valley Duck".

I always feel that the concept of the system is not the same as this.

Bai Xiaobai immediately confirmed with the system, "System, the Cherry Valley Duck you provided is the Imperial Duck?"

The cool electronic voice immediately replied:
[Not exactly the same.The duck meat provided by the system is indeed Imperial Duck, but the food of this duck is not exactly the same as that of ordinary Imperial Duck. 】

After Bai Xiaobai removed the word 'Cherry Valley Duck', he asked casually, "Could it be that the Imperial Capital Duck grew up eating rice and cherries, so it's called Cherry Valley Duck???"

The cool electronic voice replied:

[Exactly, the system strictly selects healthy, purebred imperial ducks and breeds them by the free lake of the system. 】

[The lake here is clear, and the water is rich in various wild small fish and algae, which can be used by the imperial ducks to dive for food.On the embankment by the lake, peaches, plums, willows, orchids, plums, pine and bamboos are densely planted, providing a place for the imperial ducks to enjoy the cool and summer heat. 】

[During the breeding process, try to keep the imperial ducks free and happy. For each meal of their food, the system only provides high-quality rice and high-quality cherries for feeding.Therefore, when this kind of duck grows up, the meat is firm and delicious. Not only does it not have the smell of duck, but the duck meat also has a unique cherry aroma, so it is called Cherry Valley Duck. 】

[Cherry Valley Duck is not only rich in protein, but also rich in B vitamins, especially vitamin E. Therefore, during the roasting process, the duck meat can lock in the nutritional cost and not be damaged by a large amount of high-temperature oxidation. Let the meat present the most perfect texture and taste. 】

No wonder the Imperial Duck, which grew up eating cherries and rice, is called Cherry Valley Duck.

After Bai Xiaobai listened to a long section of the system's electronic tone.

I just want to say one thing: After living for so many years, I might as well be a duck in the system.

Not only was he born well, he had a good rest, but he even ate so well.

Rice is nothing more than rice. In a first-tier city like Jianghai, ordinary cherries cost at least 30 yuan a catty in supermarkets, and it is not uncommon for high-quality cherries to cost more than 40 yuan. It was given by relatives and friends in the past.

And the imperial ducks in the system can taste cherries every day, and the rhythm of life is so beautiful that it wants to go to heaven.

The key is to raise ducks if they are fed grains and cherries every once in a while, the cost is unknown.

What's more, cherries are seasonal fruits, which are only available in summer. I don't know where the system is fed with cherries in winter and spring?

In short, raising ducks systematically is definitely costly.

Of course, the return is quite worthwhile.

As the system said, the duck meat on Bai Xiaobai's handle was indeed unusual.

Squeeze it, the meat is solid and elastic, smell it, there is a faint cherry fruity aroma, it is definitely far superior to the wild free-range ducks in the countryside.

Good food is good.

I don't know how delicious the roast duck made from Cherry Valley Duck will be. Bai Xiaobai is looking forward to it now.

Because after the upgrade of the new product, Bai Xiaobai has already understood the recipe of this delicacy, and he began to officially show his skills.

Although the whole duck provided by the system has been washed and plucked, the internal organs have not been removed.

Bai Xiaobai picked up a knife and cut a 3cm incision in the duck's abdomen, carefully removed the internal organs bit by bit, and then washed the duck's abdominal cavity until the blood became clear.

After washing the duck meat, rub the duck meat inside and out with pepper and salt, so that every part cannot be missed.

After rubbing, massage the duck meat for 2 minutes.

The so-called massage is just like kneading the shoulders with your hands, in order to let the pepper and salt penetrate into the duck meat, so that it is easy to taste.

After completing this step, Bai Xiaobai used the hook provided by the system to hang the whole duck to marinate.

This pickling was not accelerated with the help of special black technology equipment, it could only be left to pickle naturally.

According to the system, it takes one hour to marinate naturally.

Therefore, after completing this step, Bai Xiaobai didn't stay in the glass kitchen. He stretched himself and continued to go up to the second floor to take a nap.

After sleeping in a daze for nearly an hour, Bai Xiaobai woke up and went downstairs again.

The whole duck has been marinated.

Set up a soup pot, fill it with water, turn on the fire, and boil the water until it boils.

Bai Xiaobai used the stainless steel fork provided by the system to put the whole marinated duck into the boiling water.

Scoop up the boiling water in the pot and carefully pour it over the whole duck over and over again until the duck skin tightens and pores appear, then take it out immediately and put it in ice water, so that the meat shrinks sharply and maintains a fresh and strong taste.

After completing this step, the next cooking step is very important, and it is not an exaggeration to say that it determines the success or failure of Royal Tea Oil Roast Duck.

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(End of this chapter)