Monday, 21 November 2011

Duck breast with orange crust

Ingredients (serves 4):
1 piece of meaty duck breast, salt, pepper, 2 tablespoons vegetable
oil, 1 / 2 liters chicken broth, 4 pieces potatoes (mealy), grated 1
teaspoon thyme, 3 tablespoons honey, 1 piece of orange (juice and
rind), 1 teaspoon ginger, 2 tablespoons Grand Marnier, 1 tablespoon
cilantro, chopped thyme;

Preparation: Rinse the goose breast and pat dry. The skin with a sharp
knife to cut a diamond pattern. Goose breast is golden brown all
around. Then pour half of the broth, cover and let cook for 30
minutes. Peel potatoes and cut into slices. Goose out of the roaster
company, and add potatoes and season with thyme, salt and pepper. Pour
the remaining broth and put it back goose breast. Mix honey, orange
juice and grated rind with the ginger and Grand Marnier. Brush skin
with it and finish cooking for about an hour. 15 minutes before frying
Remove the lid and increase the frying temperature of 220 degrees or
turn on the grill. Six minutes until golden brown topping. Let the
meat rest for a short, cut into slices, potatoes and juice, sprinkle
with chopped cilantro and garnish with fresh thyme branches.

Classic goose with spiced red cabbage and bread roll

Ingredients (serves 4):
1 goose, 3-4 pcs apples, 1 l apple juice & 1 tablespoon honey sauce:
1-2 KL flour, ¼ liter of water or red wine, salt, pepper, marjoram,
spice red cabbage: 600 g red cabbage, 2 slices lemon, 3 orange pieces,
cranberries ½ GL, 2 pcs onion, 2 tablespoons sunflower oil, 2
tablespoons sugar, salt, ¼ red wine, 2 pcs apples, dumplings: 250 g
toast, 3 dl milk, eggs, 2 pieces, 70 g butter, Bd ½ parsley, 1
teaspoon salt, pinch of nutmeg;

Preparing goose: goose wash, pat dry, rub well with salt, pepper
spice, inside with marjoram. Apples, unpeeled enter into the chest
cavity. Preheat oven to 160 °. Pour into a saucepan two-finger high
water, insert the goose with the breast side down. Cook 40 minutes,
turn goose during cooking time and again with juice poured over it.
Can thus drain off the fat, prick the goose with a fork several times
in the legs. 3-4 hours to cook the goose. 10 minutes before frying Mix
the honey with apple juice and coat the skin with it. The tube at 220
° turn and brown the skin. Flour with water or red wine and stir until
smooth, stir in the remaining juice, bring to a boil, let boil down a
bit. Strain the juice and serve extra on the goose

Napkins role debark toast and cut into cubes. Melt butter, milk
abrühren with eggs, chop the parsley. All ingredients with the toast,
season with salt and nutmeg. Napkin Brush with melted butter, spread
mixture on bread, roll thicken, and cook for 25 minutes in the water.

Spicy red cabbage: cabbage finely slice with lemon juice and salt and
knead vigorously, can rest. Heat oil, fry onion, add sugar, just
roast, deglaze with wine, steamed cabbage mix in and covered. Just
before end of cooking apples and cranberries mixed with cracked and
ready to cook.

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