Duck Puree apples and candied orange

Duck Puree apples and candied orange


ingredients:

1 large duck old

seasoning:

2 cups of beers
1 cup dry white wine
1 large onion, grated
1 teaspoon (tsp) of the spice of 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 (tea) of pure natural orange juice
1 cup (tea) of honey
½ cup (tea) of brandy or dry white wine

Strips of candied orange:

2 cups (tea) of orange peel cut into thin strips, the size of yarn cotton string.
2 liters of cold water to aferventar the strips of orange peel, put half an hour. Repeat the procedure for three times.

How to Prepare:

Wash the strips, bring to a boil.
Throw out the water and repeat this operation twice more.
Take the strips of orange 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


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


Puree apples:

3 large apples, diced
1 cup (tea) of water
1 spoon (soup) of sugar
1 pinch of salt
1 spoon (soup) of colorless powdered unflavored gelatin or Sacha 12 grs.
½ cup (tea) cold water
1 cup of ground almonds


Method of Preparing the Puree

Cut the apples into small cubes, cook with the water and sugar and salt until soft.
Wet the gelatin with cold water, soak for five minutes, then dissolve in water bath or in the microwave for 30 seconds (not minutes) 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 for 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 or stainless washer on top or around the strips of candied orange.

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

Sprinkle the toasted and crushed apples put up, put up or splinter duck breast almonds.

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


1 cup (tea) chopped celery and lightly aferventado
2 cups (tea) of potatoes, diced and cooked
1 cup chopped ham or smoked pork loin diced. (optional).
1 cup (tea) of large black olives whole.
1 cup (tea) of other vegetables (carrots, pea pods, red peppers), a little of each.
1 large head of lettuce with whole leaves
2 ripe tomatoes cut into petals to decorate.
3 green apples with peel cut into cubes.

If you want you can add diced pineapple, orange sections, skinless, diced mangoes, the amount you pick ..

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..