Duabox oven baked in cocotte, with buttercup fumet and small onions

Ingredients for Duabox oven baked in cocotte, with buttercup fumet and small onions

Instructions for Duabox oven baked in cocotte, with buttercup fumet and small onions

To prepare the Duabox oven baked in cocotte, with buttercup fumet and small onions recipe, please follow these instructions:

The breasts are cut by the pigeons (the thighs may be served to a party or saved to a confit or other starter). The breasts are lightly brushed for approx. 4 minutes.

Fathers: Kalkunkød, cut into smaller pieces, blend in the food processor with salt, egg, estragon and pepper, and add a little cream to a thin beam until the father has the right consistency.

Lubricated cocotteforms clad with the father. In each cocotte put 1½ duck breast and the mold is closed with a daddy. Bake in the oven at 175 degrees C for approx. 10 minutes.

Mushrooms: Mushrooms are shaken lightly and boiled down with the cream. Season with salt and pepper.

Sauce: Peel the dough with the cold butter. The sauce must not boil.

Additionally: The onions are peeled and boiled slightly crisp and turned into the sauce. The vegetables are cut out as desired and steamed easily in butter.

Accessories: Cook new potatoes almost cooked, add to drain. The potatoes are wrapped in parchment paper with a sprig of estragon, butter, salt and pepper. The parchment paper is tightly wrapped around the potatoes. The potatoes are baked in a 200 ° C hot oven for approx. 10 minutes.

Appearance: In the middle of the plate, lay the mushrooms - on the dough, which is surrounded by Duefûmeten, with the small onions and vegetables as desired. Served with potatoes in parchment.