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Coxa anatis assa cum polenta cremosa et holeribus viridibus

Coxa anatis assa cum polenta cremosa et holeribus viridibus
Relatum a @hokkaido | 0 usores hoc cibum probaverunt | 0 usores hoc cibum servaverunt

Notitia nutritionis

Per portionem 345g

% Valor diurnus ex diaeta 2000 kcal fundatus

Caloriae 760 kcal
38% DV
Adeps totalis 59.0g
91% DV
Adeps monoinsaturatus31.4g
Adeps polyinsaturatus7.0g
Adeps saturatus20.0g
Adeps trans0.6g
Carbohydrata totalia 24.0g
8% DV
Fibra3.5g
Amylum18.5g
Sacchara2.0g
Proteinum 31.0g
62% DV
Proteinum animale29.0g
Proteinum vegetabile2.0g

De

A rich, high-fat duck leg entrée served over creamy polenta with a small portion of green vegetables. It is calorie-dense, provides moderate protein, and relatively low carbohydrates.

Ingredientia

Vitamina et Mineralia

Vitamina

NutrimentumQuantitasVD%Semivita
Biotinum (B7)4.5mcg15%
Cholinum118.0mg21%
Folatum (B9)28.0mcg7%
Niacinum (B3)5.9mg37%
Acidum pantothenicum (B5)1.6mg32%
Riboflavinum (B2)0.4mg32%
Thiaminum (B1)0.2mg15%
Vitaminum A210.0mcg23%
Vitaminum B120.9mcg38%
Vitaminum B60.4mg25%
Vitaminum C4.8mg5%
Vitaminum D0.8mcg4%
Vitaminum E1.1mg7%
Vitaminum K38.0mcg32%

Mineralia

NutrimentumQuantitasVD%Semivita
Calcium92.0mg9%
Cuprum210.0mcg23%
Ferrum3.4mg19%
Magnesium34.0mg8%
Phosphorus270.0mg39%
Kalium455.0mg10%
Selenium24.0mcg44%
Natrium520.0mg23%
Zincum3.1mg28%

Crus anatis assum cum polenta mollissima et phaseolis viridibus cum brassica Sinensi

Praefatio



Hoc est ferculum tranquillae auctoritatis: anas alte assa, polenta expolita, et holera viridia ad ipsum modum suum tantum cocta. Ubertas consulto adest, sed numquam gravis, cum sal et calor diligens perspicuitatem in unoquoque elemento servent. Patina ex contrariis constat, sed disciplina continetur.

Summa rei coquinariae



Categoria ferculi: Ferculum principale
Culina sive origo: Gallico more inspirata
Genus cenae: Cena
Proventus: 1 portio
Magnitudo portionis: 345 g
Tempus praeparationis: 15 minuta
Tempus coctionis: 1 hora 20 minuta
Tempus totum: 1 hora 35 minuta
Difficultas: Media

Instrumenta



1 patella gravis clibano idonea ad assandum vel parva patina assatoria
1 parvum cacabus
1 mediocris cacabus
1 cochlear tenue vel spatula
1 forceps
1 lanx vel patina calida ad ministrandum

Ingredientia



Anas



  • Crus anatis, 1 pars, 180 g

  • Sal, 3 g

  • Pinguedo anatis, 15 g


    • Polenta



  • Polenta, 35 g

  • Aqua, 120 g

  • Cremor lactis, 40 g

  • Butyrum, 10 g

  • Sal, 1 g


    • Holera viridia



  • Phaseolus viridis, purgatus, 35 g

  • Bok choy, purgatus et per longitudinem dimidiatus, 40 g

  • Pinguedo anatis, 5 g

  • Sal, 1 g


    • Modus



  • 1. Clibanum ad 180°C calefac. Crus anatis sicca et aequaliter 3 g salis condi.

  • 2. Pinguedinem anatis in patella clibano idonea super ignem medium pone. Crus anatis cute deorsum colloca et coque per 6 ad 8 minuta, donec cutis alte aurea sit et pinguedo liquefacta sit. Crus verte et patellam in clibanum transfer. Assa per 30 ad 35 minuta, donec caro tenera sit et sucus ad iuncturam limpidus effluat.

  • 3. Dum anas assatur, aquam et polentam in parvo cacabo misce. Ad lene fervorem super ignem medium perduc, assidue agitans per 4 ad 5 minuta, donec grana intumescant et mixtura spissetur.

  • 4. Cremorem lactis adde et coque adhuc 2 minuta, continenter agitans, donec polenta levis et mollis sit. Ab igne remove et butyrum atque 1 g salis incute. Textura debet esse nitida, fluens, et tantum satis spissa ut formam suam in cochleari breviter teneat.

  • 5. Secundum cacabum aquae salsae ad fervorem adduc. Phaseolos virides coque per 2 minuta, deinde bok choy ultimo 1 minuto adde. Bene cola.

  • 6. Pinguedinem anatis in patella super ignem medium calefac. Phaseolos virides et bok choy adde, 1 g salis condi, et per 1 ad 2 minuta iacta, tantum donec holera calida sint, leviter obducta, et colore adhuc vivido.

  • 7. Crus anatis e clibano remove et per 5 minuta quiescere sine. Cutis crocans manere debet et caro ad os tenera videri.

  • 8. Polentam breviter recalfac, si opus est, deinde in medium patinae infunde. Crus anatis super eam vel iuxta pone, et holera viridia ad latus dispone.


    • Instructio ad componendum et ministrandum



    Polentam in lectum levem forma, non in acervum. Anatem pone cute crocante exposita, et holera viridia distincta atque ordinate composita serva. Patina tres partes moderatas ostendere debet: opimam, mollem, et recentem.

    Notae professionales



    Cutem anatis patienter excoque; hic est locus unde ferculum altitudinem et texturam accipit. Polenta mollis manere debet, numquam rigida, ut anatem sustineat potius quam cum ea contendat. Holera tantum tam diu coque ut ruditatem amittant; eorum claritas contra opimitatem cruris essentialis est.
    Sine GlutineAequilibrata
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