Duck roasted with apples and prunes

Ingredients for Duck roasted with apples and prunes

Instructions for Duck roasted with apples and prunes

To prepare the Duck roasted with apples and prunes recipe, please follow these instructions:

Slice the roll neck and wing tips of the second. Do vegetables able and share them. Part vertebra his neck a few times and sauté it and the other ingredients in a little fat cubes, taken from the second, or in some butter. Let it Brown, but not branke. Cold water came by, so it covers nicely, cook up, add salt and let it cook for an hour, covered. SI broth and cream, if desired. fat of when it has accumulated at the top. Save it.

Set the oven at 250 degrees c. alm. oven. Rub the other inside and outside with salt and pepper. Free Apples cored and cut them in both. Fill the other with Apple and prunes. Close with kødnåle, or sew together with undyed cotton yarn.

Put second on the grate in the saucepan and let it Brown, about 20 minutes with breast down at 250 degrees c. alm. oven. Turn the heat to 160 degrees and dimming c. alm. oven.

Pour 3-4 dl. water in the saucepan, but only when the temperature has dropped, otherwise it evaporates immediately. An infant with water, while the other FRY, if it seems to cook dry. There must be water in the roasting pan, otherwise branker oily that melts from the second.

A large, stuffed duck to roast a couple of hours, if it is to be done. It is the when the thigh loosens easily, or when a dot with a frying fork provides clear salt. Indicative FRY other 35-40 minutes per kg.

Take the finished duck out. Pour juices into a bowl, allow to stand a little foam and fat of.

See other seem to get too much color during cooking, it can be covered easily with parchment paper or aluminum foil. It is too pale, a short trip under the grill to give the required colour. Brush if necessary. second with a gastrik. You have no grill, a hot oven can do it in such a case, the other out. take, for the furnace has reached the maximum temperature, otherwise get it too much, and set it in the oven for open valve or with the oven door ajar.

Sauce: melt the butter or fat duck. Stir in the flour and let it be light brown. An infant with broth and sky, stir well, let the sauce Cook through and season with salt and pepper. The sauce can be tasted with red currant jelly, if you want an old-fashioned, sweet sauce.

Take the other out, remove cotton yarn or kødnåle and slice the other out.

In addition fit: Classic Danish accessories are red cabbage, sugar, roasted potatoes and white potatoes.