M r and d S c o t t i o

M r and d S c o t t i o

ingredients:

1 whole large mallards three pounds or duck

seasoning:

l level tablespoon of salt
4 garlic cloves if the old tire cored, then poke
l large glass of beer
½ cup dry white wine
l tablespoon (coffee) shallow spicy paprika
2 sprigs of basil


filling:

4 to 6 gizzards of chicken cooked and crushed
50 grs. lard, chicken or bacon
4 whole eggs boiled and chopped fine kid
1 spoon (soup) of green onions chopped
1 tbsp (tablespoons) chopped basil Kid
1 tablespoon salt, or to taste
½ cup (tea) of chopped parsley
1 cup (tea) of grated onion
1 cup (tea) of crushed crackers or breadcrumbs
1 spoon (soup) of hot sauce
1 tablespoon (coffee) spicy paprika
1 teaspoon (tsp) grated ginger
1 pinch of nutmeg


How to Prepare:

Wash the mallards, leaving the seasoning for 6 hours in the refrigerator.

Put the stuffing, sew the hole with needle and loose, thick line or secure with toothpicks.

Do not put too much stuffing in the oven and mallards that opens.

Put a mallard lined with foil shape with a glass of strained broth on top cover with foil

Bake in preheated oven l60 ° C for forty minutes for each pound of meat.
Take the foil 20 'minutes before taking garganey the oven.

Follow up:

Rice with vegetables, peas, carrots, green beans, red bell pepper chopped
Salad of lettuce, potatoes, cabbage, tomato onions, black olives pitted, peas, and boiled eggs. Coat the dish with lettuce and above the other ingredients.

If you want you can make a salad with carrot, peas, parsley
pods, mint, 1 can of tuna and mayonnaise sauce.

Thin sauce Mayonnaise:

1 large potato chopped cooked
1 medium carrot cooked and chopped
1 cup of coffee oil
1 cup of coffee milk
1 tsp mustard (optional)
2 tablespoons lemon juice
1 tea spoon of salt

Mix all in a blender, if you get hard put more oil and milk, if it is soft, add more potato