Honningglaceret corned duck with fresh vegetables and red wine sauce

Ingredients for Honningglaceret corned duck with fresh vegetables and red wine sauce

Instructions for Honningglaceret corned duck with fresh vegetables and red wine sauce

To prepare the Honningglaceret corned duck with fresh vegetables and red wine sauce recipe, please follow these instructions:

Brine:
All ingredients for brine is poured into a large pot. The brine is boiled up, skimmed and cool.

And: The cleaned and placed in brine in 48 hours. You have a good butcher, he does it like for one. The second is taken up and cooked in fresh water for about 60 min. Pulls further in the water about 30 minutes. Then shared second in 2 halves and activity by the melted honey and glaceres in an hot air oven about 5 minutes at 180 degrees C.

Potatoes: Potatoes are boiled, peeled and sprinkled with chopped parsley.

Sauce: boil the red wine in to about half. Butter and flour bake together. Kraftsky and red wine in and cooked thoroughly. Optionally, add a little colour. Finally, add the sauce "juice" from the glaceringen of the other.

Vegetables: cauliflower, cleaned, rinsed and picked in the florets and boil in water with added salt in approximately 3-4 minutes. Most of the top and bottom, cut of mini carrots. Boiled in water with salt for about 3-4 minutes. Broccolien cleaned, rinsed and picked in bouquets and only get just a rehash in water with added salt. Other vegetables can also be used if desired.

Another knock out. Duck and vegetables served on plate or platter. Try to play with the colors. The potatoes and sauce are served in bowls.