For Christmas: - Duck Open With Vegetables + Decoration Cherries and Other

For Christmas:

Duck Open With Vegetables + Decoration Cherries and Other

Ingredients:

1 Duck 3-5 kilograms, clean and with skin
100 g. butter, mustard 1 teaspoon (optional)

Spices:

1 cup (tea) beer for each kilogram of meat
½ cup (tea) dry white wine.
Salt, pepper to taste
1 large onion, chopped 4 cloves garlic, if (is old) remove the kernels
2 tablespoons (soup) soy sauce (shoyu) (optional)
Fresh herbs to taste (parsley, gardener, sage, basil), and others to your liking.
Leave the duck seasoning for 12 hours

Other Ingredients:

½ kilo of potato ball, very small, the lowest you meet, cooked and peeled.
3 medium carrots cut into slices 2 cm, cooked
2 heads of broccoli, cabbage 1 -flor
1 glass of asparagus and hearts of palm, artichoke bottom, mushrooms, drained and washed and chopped.
2 tablespoons butter


Sauce (optional)

1 cup (coffee) vinegar,
1 cup (tea) tomato paste
1 cup of cold water, 1 orange juice
2 tablespoons (packed) brown sugar
2 tablespoons potato starch to thicken the sauce.


1 cup brandy Kirch (cherry brandy) or one of your own.
 Decoration:
1 medium glass cherries in syrup drained

II - Decoration is optional):

Decoration:
1 or 2 peels of oranges cut into strips the length and thin without the white part (which bitter) and pieces of 10 cm, cooked in syrup.
Before putting the strips in the syrup, aferventar twice changing the water, (both times), it is to take the bitterness of orange peel.

Syrup :

2 cups water, 4 cloves, 3 slices ginger 1 cinnamon stick
3oo grams. of sugar.

Way of preparing:
Make the syrup by mixing all the ingredients out of the fire.

When forming a sauce not too thick, add the orange strips, leave the fire until they are glazed with respect. To reserve.
If you need to add more hot water gradually until it reaches the desired cooking point

How to prepare the duck:

Place the whole duck cut the back out the outside force so that it is wide open.
Part of the chest is up. If you prefer cut into several pieces.
If you want to bake whole chicken to do the same. Loosen the skin of the chest and thighs, Smear with butter and mustard.

Take to bake at 160 ° C covered with aluminum foil forty minutes for each kilogram of meat.

IMPORTANT NOTE:

If the duck is old, first frying with lard and go putting the hot broth of spices gradually to soften before baking.
When the duck is new does not need aferventar before baking.
If you want to put the sauce, stir in half the cooking, and be careful not to burn.

If not using the sauce pan add 2 cups of orange juice, bring to a boil. If you can thicken with 1 or 2 tablespoons of cornstarch (cornflour), or potato starch.
Serve mode:
Separately place the potatoes, carrots, broccoli, or boiled cauliflower, asparagus passed in butter, sprinkle plenty of chopped parsley.

Then place the roast duck in the center of a plate of stainless steel or ceramic.
Over the cartoons of oranges and cherries around. Or view more decorating tips in my blogs.
You can add the orange slices decorated with shells.

Note:

When placing the sauce or orange juice, pass the duck for another dry form, not to mix the flavor.
Serve sauce separately.
My Blogs:
Baudanonna.blogspot.com
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