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Verningeand

Mains
Cook time: 0 min.
Servings: 4

Ingredients for Verningeand

Pepper
Salt
0.5tspCardamom
0.5tspSaffron
0.5tspGround ginger
1Finely chopped onion
1Free range duck
1tbspChopped mint leaves
2tspCoriander
2.5dlPlain yogurt
250gMushrooms
3Whole cloves
5dlWater
50gButter

Instructions for Verningeand

To prepare the Verningeand recipe, please follow these instructions:

Other parties in 2 thighs, 2 upperlegs and 4-6 pieces breastless legs. In a large roast pan turn coriander, stewed ginger and onion in 25 g butter. Cardamom, cloves, saffron and little salt are reversed for a few minutes. Then the spirit pieces are reversed, but without significant color. The meat is covered with water and laid on. The court must now turn about 2½ hours.

Yogurt natural mix with 1 knsp. Pepper, mint leaves and 25 g of melted butter. This comes through a sieve and comes to court and boils with approx. ½ hour. Possibly. Fat skim from. The other is taken up, the skin is cut off and the sauce is smoothed smoothly.

Serve well with roasted mushrooms and serve with loose rice or pasta and possibly. salad.

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