Recipes with Butter

And ala orange

Duck broth: cut the neck and wing tips of the second. Clean and rinse the herbs. Share your neck again. Brown the wingtips, hearts, and gizzards and duck fat or butter herbs in shared. It may take a nice color. Pour water in, add a little salt and let it cook

BLOB cakes (rice pudding)

Stir egg yolk with sugar. Add the potato flour. Mix it with rice porridge. Beat the egg white stiff and fold it gently in. Let the butter Brown quite easily on the Pan, and place the dough on to a tablespoon. -Turn gently. Serve with Strawberry

Fried duck breast with Rosemary sauce

Sprinkle duck breasts with salt and pepper. Put them first with the fat side down in the pan. Fry them 8-10 minutes on each side. Pull them off the Pan and keep warm under foil. Pour the broth in the Pan and add the fresh rosemary. Let Cook together for goo

Fried duck breast with roasted mushrooms, scallions and red wine sauce

Thaw the duck breasts slowly up in the fridge. Clean the mushrooms and cut them into smaller pieces. Clean and rinse the bulbs. Cut the fat duck breasts in pane pattern on the page. Roast duck breasts on a dry pan with skin side down, to the fat is melte

Smoked duck breast with cabbage and creamy ølsauce

Boil the ingredients for sprængelage up and cool it off. Cut the fat of the breasts and slice it then into cubes. Put the duck breasts in bed sheet 6-8 hours. Roast duck fat to Greaves, take them up and put them on the fat-sucking paper. Take the breasts

Petit four with apricot jam

Butter is stirred with marcipanen. Add the sugar and flour and finally eggs a little at a time. When the dough is uniform in consistency, pour it into a greased form with edge or a small baking pan. Put in a hot oven 180 degrees 25-30 minutes when the cake has

Pâté of duck liver and pistacier

DUP liver pieces dry. Brown them in half of the butter. Pull them off. Came the rest of the butter in the pan. Sauté the onion in it for a few minutes. Com port wine, orange juice and-to be on, and cook the forehead of. Allow the mixture to be cold. Cut the 1/

Berberiande breasts with pepper sauce

The breasts with skin side down in a pan without fat and FRY for 10 minutes. Then they are taken from the Pan and place onto a killer Board, where we carefully cut it now crispy skins from. On top of the Pan and frying in duck fat again in 15-20 minutes low