Stired gray duck with honey apples

Ingredients for Stired gray duck with honey apples

Instructions for Stired gray duck with honey apples

To prepare the Stired gray duck with honey apples recipe, please follow these instructions:

Clean the cataracts for feathers, blood and possibly. Residues of ingots. (If you use frozen curds, leave them thawed in the refrigerator over a 24-hour period)

Season well with salt and pepper inside and out and let them rest at room temperature for approx. 1 hour

Heat a large steggryde and brown curds well on all sides - possibly. Separately if it bounces with the space in the pot

When the ducks are browned, turn down the heat and lay on the lid. Then you should turn your ducks frequently to ensure even heat on all sides

The ducks should roast for about 1 hour if you want the meat tender and light pink in color

Clean the cauliflower and divide it into small bouquets that you cook for 1-2 minutes. In leachate water. Cool them off to keep the crispness

Clean the potatoes and boil them in salted water for approx. 10 min

When the ducks are tender, take them out of the pan and let them rest for approx. 10 min

Take some of the duckweed from the pan on a pan and turn the potatoes into it. Sprinkle with some salt, pepper and possibly. Little thyme leaves

Divide the apples into 1/8 and remove the core house

Brown the apples on a pan in a bit of duckweed, season with salt and a little pepper and add 1-2 tablespoons of honey to glaze the apples

Chop the sliced ​​almonds roughly and shake them in a little bit of Becel or butter. Add the crispy cauliflower bouquets, season with a little salt and pepper and stir all over the pan until it gets a little color (do not burn)

Point a little of the steak from the duck into a small saucepan. Cook the sky, add a little port wine, salt and pepper and whip 2½ dl Milda Cremefine in the sauce - and finally a spoonful of ribs or cranberries

Divide each gray duck into half. Cut the thigh and chest from the hull and put them on hot plates together with the glazed apples, almond cauliflower and fried potatoes

Serve sauce into small bowls or glasses on each dish

Decorate with the fresh Waldorf salad

Waldorf salad
Whip 1½ dl Milda Cremefine 19% for a delicious and full-bodied foam

Gently turn around 1 dl Greek yougurt 2% (drained) in the foam and add 1½ tsp. powdered sugar

Share approx. 20 blue and 20 green washed stone-free grapes in half. Take some of the grapes for decoration

Peel the sour apple, remove the kernel and chop the apple into a very fine tern or tear it roughly on a grater

Clean 2 stems of belselleri and chop them very nicely

Clean 1 slice of celery and chop it very nicely

Take some of the whole walnut kernels from to decorate and chop the rest roughly

Now turn the halved grapes, chopped celery celery, celery, apple and walnut cakes carefully with some salt and pepper in the airy foam

Put on the low fat Waldorf salad on the plates and decorate with some grapes and whole walnut deer or serve the salad in a bowl


tips:
The recipe for Waldorf salad is in this version significantly less fat than other traditional recipes based on whip and mayonnaise. You can without a doubt store the Waldorf salad in the fridge for a couple of days, and it also tastes delicious to all other game and roast dishes.