For Beginner to Drake German Fashion

For Beginner to Drake German Fashion

Drake the German Fashion

ingredients:
1 mallards 2 pounds
3 liters of water
Other Ingredients:
1 large onion cut into 4 equal parts
2 cloves of whole garlic
2 stalks celery with leaves cut into large chunks
1 small whole leek cut into pieces by length
2 bay leaves
1 branch of cinnamon stick
1 medium carrot peeled whole
1 green or red bell pepper, seeded, halved (optional)
2 ripe tomatoes cut into four piece with the seed
5-kingdom -do pepper or 1 whole finger girl without stem
or pepper to your taste
1 spoon (soup) of shallow salt or 1 tablet of broth

How to Prepare:
Wash the mallards cut the chest thighs, and drumsticks, remove the bone from the carcass, despise the feet, neck and wings and the skin.

Place in a large saucepan water and all other ingredients, onion, garlic, celery, leek, carrot, green pepper, tomato, pepper, and salt, leave cooking for approximately one (1) hour, or until it is cooked.
Before finishing cooking, add the cinnamon and bay leaf, leave the heat for 5 'to 8' minutes, not more than that.
Strain remove the meat from the broth and set aside mallards, discard the other ingredients.
Ingredients For the Sauce:
1 tablespoon butter
1 tablespoon all-purpose flour
1 onion,
2 cloves garlic (again) if the old tire crumb
1 small green apple with peel, cut into chunks
4 tablespoons (soup) of sugar shallow. (optional)
3 tablespoons (soup) of soy sauce
½ cup dry white wine
4 cups (tea) of the strained broth from cooking the mallards.

How to Prepare the sauce:

Sauté onion in butter, garlic, add the green apple and the strained broth of mallards.
Leave on heat until steaming apple
Burn the sugar and mix the broth, add soy sauce, let the fire 5 'minutes.
Add the pieces of the bird, before having strained the sauce, leaving the fire for 10 'minutes. Then thicken the broth
Thicken the broth with flour dissolved in wine, if you want to beat the flour with the wine in a blender.
Bring fire to cook the flour.
"If you can not use flour replace corn starch."
At serving time, add ¼ cup (tea) of beer without foam sauce.
Cabbage:
1 medium cabbage cut finely
1 medium onion cut into small pieces
1 medium green apple chopped or grated in the large drain
½ teaspoon (tablespoon) of sugar
½ cup (tea) of beer or balsamic vinegar
½ cup (tea) of dark raisins without seeds whole or cut.
1 tablespoon butter or corn oil
How to Prepare the Cabbage:
Sauté in butter cabbage with onion, apple and sugar, until thoroughly cooked, add beer, raisins, turn off the heat.
Place the mallards on the platter with the sauce.
The red cabbage and apple puree and the part
To Serve:
In dish place a piece of the bird with the sauce, red cabbage on the side and across the applesauce.
Bon Appetite.
Note:
You can change the mallard ducks.
If the duck is old takes longer to cook.


Important Note:
CAUTION when you burn sugar, do not let it burn too bitter *.
Discard burn sugar and make each other again.