M r r e c o d S e t i R c and h and the d

M r r e c o d S e t i R c and h and the d

ingredients:

1 mallards whole big three kilograms or duck

Spices:

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


Filling:

4 to 6 gizzard cooked and ground chicken
50 grams. lard chicken or bacon
4 and kid cooked and chopped whole eggs
1 tablespoon (soup) chopped green onions
1 tablespoon (soup) Kid chopped basil
1 teaspoon salt dessert, or to taste
½ cup (tea) chopped parsley
1 cup (tea) of grated onion
1 cup (tea) of crushed crackers or breadcrumbs
1 tablespoon (soup) pepper sauce
1 tablespoon (coffee) spicy paprika
1 teaspoon (tsp) grated ginger
1 pinch of nutmeg

Way of preparing:

Wash the mallards, temper let stand for 6 hours in the refrigerator.

Put the stuffing, sew the hole with needle and thick cotton thread or string and loose or fasten with toothpicks.

Do not put too much filling in mallards that greenhouse and bursts.

Place the mallards in a way lined with aluminum foil with a strained broth cup over cover with aluminum foil

Bake in oven preheated medium l60 ° C for forty minutes for each kilo of meat.
Taking the role of aluminum 20 'minutes before removing from oven mallards to blush.
To serve:
Place the mallards on a platter and if you want to put crumbly side
follow up:

Greek rice with vegetables, peas, carrots, green beans, red peppers chopped
Salad of lettuce, cherry tomatoes, grated raw carrot.
Separately put a potato dish, palm onion, black olives pitted, peas, and boiled eggs.
Line the dish with lettuce and grated carrot on top and cherry tomatoes.

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

Mayonnaise Thin sauce:

Chopped 1 large potato cooked
1 medium carrot cooked and chopped
1 cup oil Coffee
1 cup milk coffee
1 tablespoon mustard (optional)
2 tablespoons lemon juice
1 teaspoon salt tea

Beat everything in a blender, if it is hard to put more oil and milk, if it is soft, add more potatoes

Garrison:

Farofa simple:

½ cup of tea oil
2 cups corn meal or
half and half corn cassava flour
l cup (tea) of chopped green olives
l cup (tea) chopped parsley
l onion, grated
50 grams. chopped bacon
100 g. cooked and ground sausage or cooked chicken giblets and ground
Salt and pepper to taste.
4 boiled eggs and chopped very choosy, or raw fried poached.

Prepare mode:

Fry in oil the bacon and the sausage then add the onion leave shrivel, add flour, boiled eggs, olives parsley, salt and pepper.
Separate serve.