Goldeneye

Ingredients for Goldeneye

Instructions for Goldeneye

To prepare the Goldeneye recipe, please follow these instructions:

Dry the ducks inside with paper towel. Set of thighs and wings up with skewers.

Brown ducks and innards in Golden fat in a saucepan. Sprinkle salt and pepper over. Add the broth and half of the cream. Drizzle the rest of the cream over duck breast on and off during frying. Let the first ducks roast 10-15 min. on each side, then on the back.

Frying time depends on size and age, they should roast 45 minutes, if they are young, but up to 1 ½ hour, if they are old. Mark with a kødpind in the thigh on the tender.

Take the ducks out of the Pan, wrap them in foil and keep warm. Cloud to taste with a little jelly and allow it to cook in if necessary. It may want to. be smoothed over with a little meljævning. Cut ducks out as chicken.

Server the carved duck with white or fried potatoes, gravy and coleslaw with lemon cream.