Eider Duck, Fried

Ingredients for Eider Duck, Fried

Instructions for Eider Duck, Fried

To prepare the Eider Duck, Fried recipe, please follow these instructions:

After skinning of the bird, be sure to remove all grease, as it gives a fishy taste. Eider, put heart, liver and gizzard in a bowl, cover it with foam milk and let it stand a day time in a cool place.

Tag the bird and giblets up, rinse it and dry it thoroughly in a clean cloth. Season the bird with salt and pepper, and ombind it with thin slices of lard.

Melt half of the fat in a frying pan, Brown the bird nicely on all sides, Brown also organ meats. Tag the bird and giblets up, boxes fat in pan, wash the Pan clean.

Brown the rest of the fat in the frying pan, put the bird and giblets back, pour the cream and broth by, put tight-fitting lid, and cook the bird on a low heat until it is tender after ca. 1 1/2-2 hours.

Tag the bird and giblets up and keep it hot, remove the blubber.

Let the sauce boil a regular cloud, at low heat in 5-8 my, season with salt, pepper and jelly.

Cut the bird up to: slice the thighs from in "hip joint" so so close to the hull as possible, and share them into drumsticks and thighs. Cut down along the breast bone, first to one side, then the other and slice the meat from the legs caution. Share each breast fillets in 2 nice pieces. The rest can be shared and served with, but the breast and thighs are best and most meaty.

BYD small white pillekartofler and Rowan berries or red currant jelly. Eider may before frying filled with raw, peeled potatoes in order to take an evt. liver taste. The potatoes are discarded after frying. The bird may well Brown after the blubber are removed, but beware of the time. In order to test whether the bird is tender, you can poke in the thigh, if the juice that trickles out is clear, it is the bird too.

A strong red wine to drink.