Duck stew

Ingredients for Duck stew

Instructions for Duck stew

To prepare the Duck stew recipe, please follow these instructions:

While the duck breasts yet is letfrosne remove skin and fat. Brystfilleterne cleaned of tendons and membrane and cut into narrow strips, approximately 1 cm.

Grønstsager cleaned and carrots cut into "money" thickness. The onion chopped fine Celery stalks cut into 1 cm thick slices.

It cut fat/skin FRY under heavy heat in a thick-bottomed pan, and discarded afterwards.

Sauté the vegetables in duck fat and the onions are clear when taken from the vegetables. The strimlede duck breasts Brown then in 2-3 minutes Then pour the vegetables back into the Pan and white wine, tomato paste and a little broth is added. The Court must then simmer, covered, and on a low heat for about 20 mins.

Serve with good bread as well as possibly. Fettuccine or other pasta.

Course is served/garnish with fresh basil leaves

Tips:
It serves good and strong red wine to the Court.