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Mousse with Hasselbach potatoes and apple / avocadosalat

Mains
Cook time: 0 min.
Servings: 1 portion(s)

Ingredients for Mousse with Hasselbach potatoes and apple / avocadosalat

EVS. a little sugar
Pepper
Salt
0.5Lemon
1bundleWatercress
1dlSemi-dry white wine
1Ripe avocado
1tbspSugar
1tbspWine vinegar
1.5tbspLemon juice
1-2tspLight French mustard
2Oranges
3kgAnd
3-4Eating apples
4dlDuck gravy and broth
50gSalted peanuts
6tbspOil

Instructions for Mousse with Hasselbach potatoes and apple / avocadosalat

To prepare the Mousse with Hasselbach potatoes and apple / avocadosalat recipe, please follow these instructions:

Sprinkle other (without food) inside and out with salt and pepper., And brown it for strong heat, 250 C first 7-8 minutes with your back up, then with your chest upwards. Then lower the heat to 160 ° C, and finish the second roast, the last minute of open valve and / or light open oven for high heat (225-250 ° C)
It's done in about a couple of hours. Stitch in the thigh. Is the pouring juice ready, another is that too. If it's pink, the meat is too, and it can be a lot of people.

Sovsen: Cook the frying pan with white wine and water or broth., Preferably boiled on wing tips, heart, bark and scalloped scratched ducks. Let it boil for good heat without lid. There should be 3½-4 dl in total.

Melt the sugar and vinegar into a small saucepan and simmer it until it evenly smooths, becomes slightly caramel-like. Add the juice of oranges and lemon, boil it up, say it, and add 1 tablespoon of finely sliced ​​lemon peel. In fact, a special bitter orange must be used, but the cooking is not often encountered.
Bring the orange mixture into the well-absorbed ice-cream sauce, let it all boil for a few minutes and serve it to another. Can be garnished with half, pinned orange slices.

Stir all ingredients into marinade together and gently tart with salt, pepper, mustard and possibly a little sugar. The sugar should serve as a spice and not as a sweetener. Wash the apples, share them in the middle and remove the core, but do not peel. Cut them into thin slices. Pour some of the marinade over so that they do not get brown to the air.
Divide the avocado long and free it for stone and peel. A big spoon is a good help here. Cut the halves into ½ cm thick slices. Mix them with apples, peanuts and watercress. Pour the rest of the marinade over and serve immediately.

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