Poussiner with tomato/celery compotes

Ingredients for Poussiner with tomato/celery compotes

Instructions for Poussiner with tomato/celery compotes

To prepare the Poussiner with tomato/celery compotes recipe, please follow these instructions:

Rose poussinerne in a pan together with thyme, onion and the crushed juniper berries, in approximately 20 minutes. Let rest for 10 minutes before poussinerne breast and thighs cut off for serving.

Cut the madæblerne in both and fry them in duck fat and olive oil. Add the brown sugar and sherry wine vinegar. Smooth with 2 tablespoons cold butter. Boil a Compote of chopped onion, a chopped garlic cloves and tomatoes (peel them first). Season with chili sauce, sugar and sherry vineddiken. Average tuber celery into cubes, boil up in lightly salted water, dripping by and came first in the kompotten. Sprinkle fresh Chervil and serve over grovkakket kompotten to poussinerne along with the roasted apples and Apple cloud.