Roast wild duck, with cream salad

Ingredients for Roast wild duck, with cream salad

Instructions for Roast wild duck, with cream salad

To prepare the Roast wild duck, with cream salad recipe, please follow these instructions:

Partér ducks in the breast, thigh and hull. Brown thighs and hull in a frying pan together with liver, heart and gizzard. Sprinkle with salt & pepper.

Add the whipping cream, Fund or bouillonog sour jelly.

Let Cook for about 1 ½ hour, or to tender.

Brown the breasts with the sternum on one forehead. Add salt, pepper and crushed juniper berries.

Put the breasts as well as decoction from the pan into a serving dish and FRY for approx. 15 min. in a 200o hot oven.

Take thighs, hull and giblets out of the Pan, strainer if necessary. the sauce. Add væden from ovnfadet. Smooth the sauce and season with salt and, if desired. more jelly.

Serve with small pillekartofler, sprinkled with parsley and cream salad fintklippet.

Cream salad: Cut icebergsalaten fine. Halvér and udsten grapes. Cut the mushrooms into slices and celery into small pieces.

Mix whipping cream, lemon juice and sugar.

Turn the redecorated ingredients in cream dressingen.