Duck with Orange Stripes and Apple Puree
Ingredients:
1 new big duck
If you are going to use old duck (seasoning the bird with seasoning for 30 minutes with the chest up)
Let cool well, to remove from the cauldron and bake.
Spices:
2 beakers
1 glass of dry white wine
1 large onion, grated or finely chopped
1 teaspoon of nonna seasoning, (see on blogs).
1 bunch of whole parsley and chives
1 bay leaf
1 twig fresh rosemary
1 fresh basil twig
1 stick of mint
Ingredients for the sauce:
2 cups (tea) of pure natural orange juice
1 cup of honey
½ cup of brandy, or dry white wine
Other Ingredients:
2 cups (teaspoons) of orange peel, cut into thin strips
2 cups (tea) water to boil the strips of orange peel, half an hour
Way of preparing:
Remove strips of orange peel from the heat, place in a fine sieve, let cool, wash well, "several times with cold water", then put in syrup, let cook for thirty minutes.
When you put the orange strips in the syrup it has to be cold.
Bring to the heat until cooked for 15 'to 30' minutes, that is, until you taste.
Syrup:
2 cups (tea) of refined sugar
1 cup of water
6 carnations from India
2 cinnamon sticks
2 slices of ginger
Apples Puree:
3 large apples diced
1 cup of water
1 tablespoon of sugar (dessert)
1 pinch of salt
1 tablespoon (colorless) gelatin powder without flavor
½ cup of cold water
1 cup ground almonds
How to prepare the syrup:
Make the syrup with the sugar water the cloves and the cinnamon, ginger let it thicken well, put the orange strips let cook it for thirty minutes, or until it is cooked.
Once cooked leave it inside the syrup to put a full day (24 hours).
The next day bring to the fire again to boil for fifteen to twenty minutes to cool.
Drain in a fine sieve.
How to prepare the puree
Cut apples into cubes, cook with water, sugar and salt until soft
Wet the gelatin with cold water, soak for five minutes, then dissolve in a water bath or microwave for 30 seconds at a time.
"Attention is not seconds"
Beat the apples in the blender. Reserve.
Add the beaten apples in a bowl with the gelatin dissolved and "hot", Bring to freeze for thirty minutes, or until firm.
The gelatin is hot mixed to be able to incorporate in the dough (filling).
How to Prepare the Duck:
Thoroughly clean the duck, remove the feet the neck of the curanchim. Curanchim is the part that is on top of the anus, (where the duck's testicles are).
Despise the kids from the dish.
After the well-washed duck, release the skin from the chest and thighs, being careful not to tear the skin.
Wash the herbs thoroughly, dry on a paper napkin.
Leave in the seasoning to macerate, do not cut the herbs, tighten well and rub, inside and out of the bird. Remove before baking.
Distribute the seasonings under the skin by rubbing well.
Put the bird in a bowl of crockery, cover with paper foil.
If you want you can put in tuperware (white plastic) thick, with lid).
* Do not put on utensils of another color *.
Take the duck to refrigerator for 6 to 12 hours.
Remove duck from seasoning, place in a baking dish lined with foil.
Put up the sauce with the orange juice, the honey and the cognac.
Take to baking covered with foil.
Preheated oven medium weak l50 º C put 40 'minutes for each pound of meat, or until it is almost roasted. It is cooked slowly.
Skewer your fork to see if it is roasted.
Remove the foil, let it flush until golden brown, not burnt. *Caution*
To Serve and Decorate:
Place the duck on a platter and on top the caramel orange strips, the almonds in chips, and the applesauce on the side.
If you prefer to serve the puree apart, inside whole large apples dug raw.
Strain the broth from the baking dish, thicken with a spoonful of corn starch (cornstarch) dissolved in a little cold water to bring to the fire until cooked well.
Watch:
Baking broth can not be burnt-like if discarded.
Why will it spoil the taste of your dish.
If you like you can add two tablespoons of grated cheese to the sauce, it is optional.
Serve the sauce separately.
Serving: Mixed Salad
1 cup chopped celery and lightly fruity
1 large foot of lettuce, with whole leaves
2 cups diced (cooked) diced potatoes
1 cup * tea) ham or smoked pork loin minced
You can substitute ham for any smoked or cooked poultry,
Add, shrimp, lobster, or kani-kama, chopped or shredded is (optional),
Note:
* Do not use colored plastic to store food or meat
Ingredients:
1 new big duck
If you are going to use old duck (seasoning the bird with seasoning for 30 minutes with the chest up)
Let cool well, to remove from the cauldron and bake.
Spices:
2 beakers
1 glass of dry white wine
1 large onion, grated or finely chopped
1 teaspoon of nonna seasoning, (see on blogs).
1 bunch of whole parsley and chives
1 bay leaf
1 twig fresh rosemary
1 fresh basil twig
1 stick of mint
Ingredients for the sauce:
2 cups (tea) of pure natural orange juice
1 cup of honey
½ cup of brandy, or dry white wine
Other Ingredients:
2 cups (teaspoons) of orange peel, cut into thin strips
2 cups (tea) water to boil the strips of orange peel, half an hour
Way of preparing:
Remove strips of orange peel from the heat, place in a fine sieve, let cool, wash well, "several times with cold water", then put in syrup, let cook for thirty minutes.
When you put the orange strips in the syrup it has to be cold.
Bring to the heat until cooked for 15 'to 30' minutes, that is, until you taste.
Syrup:
2 cups (tea) of refined sugar
1 cup of water
6 carnations from India
2 cinnamon sticks
2 slices of ginger
Apples Puree:
3 large apples diced
1 cup of water
1 tablespoon of sugar (dessert)
1 pinch of salt
1 tablespoon (colorless) gelatin powder without flavor
½ cup of cold water
1 cup ground almonds
How to prepare the syrup:
Make the syrup with the sugar water the cloves and the cinnamon, ginger let it thicken well, put the orange strips let cook it for thirty minutes, or until it is cooked.
Once cooked leave it inside the syrup to put a full day (24 hours).
The next day bring to the fire again to boil for fifteen to twenty minutes to cool.
Drain in a fine sieve.
How to prepare the puree
Cut apples into cubes, cook with water, sugar and salt until soft
Wet the gelatin with cold water, soak for five minutes, then dissolve in a water bath or microwave for 30 seconds at a time.
"Attention is not seconds"
Beat the apples in the blender. Reserve.
Add the beaten apples in a bowl with the gelatin dissolved and "hot", Bring to freeze for thirty minutes, or until firm.
The gelatin is hot mixed to be able to incorporate in the dough (filling).
How to Prepare the Duck:
Thoroughly clean the duck, remove the feet the neck of the curanchim. Curanchim is the part that is on top of the anus, (where the duck's testicles are).
Despise the kids from the dish.
After the well-washed duck, release the skin from the chest and thighs, being careful not to tear the skin.
Wash the herbs thoroughly, dry on a paper napkin.
Leave in the seasoning to macerate, do not cut the herbs, tighten well and rub, inside and out of the bird. Remove before baking.
Distribute the seasonings under the skin by rubbing well.
Put the bird in a bowl of crockery, cover with paper foil.
If you want you can put in tuperware (white plastic) thick, with lid).
* Do not put on utensils of another color *.
Take the duck to refrigerator for 6 to 12 hours.
Remove duck from seasoning, place in a baking dish lined with foil.
Put up the sauce with the orange juice, the honey and the cognac.
Take to baking covered with foil.
Preheated oven medium weak l50 º C put 40 'minutes for each pound of meat, or until it is almost roasted. It is cooked slowly.
Skewer your fork to see if it is roasted.
Remove the foil, let it flush until golden brown, not burnt. *Caution*
To Serve and Decorate:
Place the duck on a platter and on top the caramel orange strips, the almonds in chips, and the applesauce on the side.
If you prefer to serve the puree apart, inside whole large apples dug raw.
Strain the broth from the baking dish, thicken with a spoonful of corn starch (cornstarch) dissolved in a little cold water to bring to the fire until cooked well.
Watch:
Baking broth can not be burnt-like if discarded.
Why will it spoil the taste of your dish.
If you like you can add two tablespoons of grated cheese to the sauce, it is optional.
Serve the sauce separately.
Serving: Mixed Salad
1 cup chopped celery and lightly fruity
1 large foot of lettuce, with whole leaves
2 cups diced (cooked) diced potatoes
1 cup * tea) ham or smoked pork loin minced
You can substitute ham for any smoked or cooked poultry,
Add, shrimp, lobster, or kani-kama, chopped or shredded is (optional),
Note:
* Do not use colored plastic to store food or meat
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