Change your habit of eating only chicken, swap for Duck, turkey, mallard, quail

Change your habit of eating only chicken, swap for Duck, turkey, mallard, quail

Duck Puree apples - Strips of orange caramel


ingredients:
1 large duck old

seasoning:

2 cups of beers
1 cup dry white wine
1 large onion, grated
1 teaspoon of seasoning nonna see below
1 bunch of parsley and chives integers
1 bay leaf
1 sprig fresh whole rosemary
1 sprig fresh whole basil
1 sprig of mint entire

Ingredients for the sauce:

2 cups of pure natural orange juice
1 cup of honey
½ cup brandy tea, or dry white wine

Other Ingredients:

2 cups of orange peel cut into thin strips
2 cups of water to aferventar the strips of orange peel, put half an hour. If you want you can repeat the same process 3 times.


Take orange peels fire, put through a fine sieve, let cool, rinse several times with cold water, then put in the syrup, cook for thirty minutes.


syrup:

2 cups caster sugar
1 cup water
6 cloves of India
2 cinnamon sticks
6 slices of ginger

Puree apples:

3 large apples, diced
1 cup water
1 tablespoon sugar
1 pinch of salt
1 tablespoon powdered gelatin colorless tasteless
½ cup cold water
1 cup of ground almonds

How to Prepare the syrup:

Make the syrup with water and sugar cloves cinnamon, ginger and let thicken, place the strips of orange simmer for thirty minutes or until cooked, if you need to add more hot water.
Once cooked let the syrup to put in a full day (24 hours).
In light the fire again next day boil for fifteen to twenty minutes
Allow to cool, then drain in a sieve


Method of Preparing the Puree

Cut the apples into small cubes, cook eat water sugar and salt until soft and
Wet the gelatin with cold water, soak for five minutes, then dissolve in water bath, let cool
Blend warm gelatin with apples. book
Join the apples in a bowl with the beats already dissolved gelatin. Bring to chill for thirty minutes, or until firm.

How to Prepare the duck:

Clean the duck, get your feet the neck curanchim
Discard the kids on that plate.
After thoroughly washed duck, loosen the skin from the breast and thighs.
Wash the herbs, dry on a paper napkin.

Leave the duck in the sauce to marinate, do not cut the herbs, squeeze and rub well, inside and outside of the bird.

Put the spices under the skin rubbing and put 6 to 12 hours after taking the refrigerator, washer or a bowl of thick white plastic, covered with a napkin.

Take the duck seasonings, place on a lined baking sheet with aluminum foil.
Be careful not to put aluminum foil too close to the flesh that sticks.
Putting up the sauce with the orange juice, honey and cognac
Lead to bake weak l50 ° C preheated oven for one hour for each pound of meat, or until roast.
The cooking temperature is low for slowly.


Half an hour before removing from the oven remove the foil, leaving blush, until dark golden brown, not burned.
 
To serve, place the duck on a platter of dishes or stainless around the strips of candied orange.

* Serve the mashed apples aside, or in raw whole apples dug *

Sprinkle the ground almonds over the apples, put up chips or duck breast.

Strain the broth from the pan, thicken with a tablespoon of cornstarch (cornflour) or wheat flour, dissolved in a little cold water, bring fire to cook well.

Serve the sauce separately

Follow-up: Mixed Salad

3 green apples with peel cut into cubes.
1 cup chopped celery and lightly aferventado
1 large head of lettuce with whole leaves
2 cups potatoes, diced and cooked
1 cup chopped ham or smoked pork loin diced
1 cup (tea large whole black olives.
2 ripe tomatoes cut into petals.

Can replace the ham by any smoked or boiled fowl, may add, shrimp, lobster, or kani-kama.

If you want you can add diced pineapple, orange sections peeled and diced mangoes, is the amount that you want.

Spice of Nonna

1 spoon (soup) or spicy paprika pepper
1 spoon (soup) or (tsp) nutmeg
1 spoon (soup) of powdered ginger
1 teaspoon (tsp) or (coffee) ground cinnamon
1 tablespoon (coffee) ground cloves
1 tablespoon (coffee) crushed bay
How to Prepare:

Mix all ingredients, store in a tightly closed glass with screw cap, where there is no light and moisture, or place in small tightly closed weak.
Earlier, only put a pinch of this spice, until you get used to it.
Gradually increase until it reaches your palate.

Put in pasta sauces, meats, poultry, fish, soups etc..