美食分享交流區

Cooking Steps 1. Wash the duck legs and thoroughly pat them dry with paper towels. Evenly rub with coarse salt, black pepper, and herbs, then place in a container and refrigerate for 12 to 36 hours to cure. 2. Remove the cured duck legs, rinse off excess salt with cold water, and pat dry again with paper towels. Place them in a deep baking dish or Dutch oven, adding garlic cloves, thyme sprigs, and bay leaves. 3. Pour in duck fat or olive oil, ensuring the duck legs are completely submerged. Cover with aluminum foil or a lid, and place in a preheated oven. Slow-cook at a low temperature of 90°C to 100°C (194°F to 212°F) for 3 to 7 hours (or until the meat is tender and easily separates from the bone with a fork). 4. Before serving, remove the duck legs from the fat. Place them skin-side down in a skillet over medium-low heat without additional oil, and pan-fry until the skin is golden brown and crispy (about 10-12 minutes). Then remove from the pan.

Ingredients • Duck legs: 2 • Coarse salt: About 1.5% to 2% of the meat's weight (approx. 10-15g) • Spices: 4-5 sprigs fresh thyme, 2 bay leaves, 3 cloves garlic (smashed), whole black peppercorns to taste • Fat: Duck fat or enough extra virgin olive oil to completely cover the duck legs

Steps: 1. In a large bowl, combine sifted all-purpose flour, powdered sugar, and salt. Add cold butter cubes. Rub the butter and flour together with your hands or a pastry blender until it resembles coarse crumbs. 2. Add the egg and gently mix and press to form a dough (be careful not to overwork it, as this can develop gluten and affect crispiness). Wrap the tart dough in plastic wrap and refrigerate for at least 1 hour. 3. Remove the dough from the refrigerator and roll it out into a thin sheet about 0.3 cm thick. Line the tart pan with the dough and prick the bottom with a fork. 4. Preheat the oven to 180°C (350°F). Line the tart shell with parchment paper, fill with pie weights or dried beans, and blind bake for 15 minutes. Remove the parchment paper and weights, and bake for another 5 minutes until the edges are lightly golden. Remove from oven and let cool. 5. In a separate bowl, beat the softened unsalted butter and granulated sugar until light in color and fluffy. Gradually add the whole egg, mixing well after each addition. 6. Fold in the almond flour and all-purpose flour using a spatula until just combined to make the almond filling. Spread the almond cream filling evenly over the bottom of the cooled, baked tart shell. 7. Peel, core, and thinly slice the apples. Arrange the apple slices in concentric circles on top of the almond filling, starting from the outside and working inwards. Place the assembled apple tart in the preheated oven at 180°C (350°F) and bake for 30 to 35 minutes, or until the almond filling is golden brown and the edges of the apples are lightly colored. 8. Once out of the oven, brush the surface of the apples with melted apricot jam while still warm to add shine and moisture. Let it cool before unmolding and slicing to serve. It tastes even better with a scoop of vanilla ice cream.

Ingredients Preparation • Unsalted butter: 125g (cut into small pieces) • Powdered sugar: 25g • Whole egg: 1 (small) • Low-gluten flour: 250g (sifted) • Salt: a pinch • Unsalted butter: 50g (softened at room temperature) • Granulated sugar (or powdered sugar): 50g • Whole egg: 1 • Almond flour: 65g • Low-gluten flour: 10g • Apples: 2-3 • Apricot jam or mirror glaze: 2 tbsp

Last time I went to IKEA for a meal, I was initially hesitant about their tiramisu, but then I saw their Basque cheesecake and was absolutely blown away. It's super delicious! I wonder if anyone else likes it as much as I do. I was so engrossed in eating that I forgot to take pictures, so I can only show you an official image for now. It's seriously good, and it's NT$90 per slice 🥰🥰🥰🥰

Chef's love: Thai shrimp, sushi, and roast chicken~ Everything was delicious~ But seeing those two bottles of alcohol... Looks like I won't be leaving without a drink today 🫣

Buying it outside costs at least $75, but it's the peak season now. Two days ago, I bought one taro + a pack of basil for $10, totaling only $29!! So the taro itself was only $19 each~~ Okay, it's actually very simple. First, put on your gloves, or it'll sting your hands. Peel and dice it, then steam it in the rice cooker just like cooking rice (without sugar). It's super delicious to eat even after steaming! Then pour it into another pot where you've boiled sugar water, and simmer over low heat. About 5-7 minutes is good, then add sugar and stir slightly, for another 5-7 minutes. After cooling, add sago and milk. You get a bigger bowl than the $75 one! The super delicious honey-glazed taro sago dessert is complete. If you like sweet potatoes, you can add them too, the method is the same.

Birthday month gets 12% off, all-you-can-eat~ I personally prefer the desserts~ You can grill mochi and marshmallows. Grilled mochi with condensed milk and peanut powder is super delicious.

Just sharing something simple for the weekend 🤣 This is one of the regular refrigerated desserts at Pxmart. It looks pretty plain but it's actually super delicious! The cake itself is fluffy and moist, the cream filling is rich but not overly sweet, and that piece of slightly bitter dark chocolate in the middle is the perfect finishing touch 🥺 It's only 85 NTD for a box, and there are four slices in total~ I've repurchased it so many times and still love it haha, definitely recommend trying it if you haven't 🤤👍

Cooking Steps 1. In a cast-iron pot, cook bacon until fat renders and it turns golden brown, then remove. Keep the rendered fat in the pot. Pat the beef cubes dry, season with salt and pepper, and sear on all sides until deeply browned. Remove and set aside. 2. Add butter and olive oil to the same pot. Sauté onions, carrots, and celery until the onions soften. Add minced garlic and tomato paste, and stir-fry for 1 minute. 3. Return the beef to the pot. Sprinkle evenly with flour and stir-fry to coat the meat. Pour in red wine and beef stock (liquid should cover the ingredients). Add bay leaf, thyme, and rosemary, and bring to a boil. 4. Cover the pot and braise in a preheated oven at 160°C (320°F) for 1.5 to 2 hours (Alternatively, simmer on low heat on the stovetop for 2 hours until the beef is tender). 5. 30 minutes before serving, sauté mushrooms in butter in a separate pan until fragrant, then add them to the stew. Once cooked, taste and if the sauce is not thick enough, simmer uncovered to reduce slightly before serving.