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Wild duck or Pheasant with light cream sauce and bacon

Mains
Cook time: 0 min.
Servings: 4 portion(s)

Ingredients for Wild duck or Pheasant with light cream sauce and bacon

Suit
Pepper
Parsley (dried)
Red currant jelly
Salt
Sauce thickens
1packageBacon in cubes min. 400 g
1lCream 9%
2Wild ducks or pheasants cut in half

Instructions for Wild duck or Pheasant with light cream sauce and bacon

To prepare the Wild duck or Pheasant with light cream sauce and bacon recipe, please follow these instructions:

Fry the diced bacon in pan until brown and crispy. take bacon diced up and roast duck or pheasant in half until golden. Put half of the bacon, and apologise for, by, along with cream and dried parsley, cook 1 hour. Take ducks or pheasants up and put them in a heat-proof platter in the oven at 200 gr until crisp and Brown, ca. 15-20 min. of hot air. Smooth sauce and season, stained light chocolate brown and sifted for bacon cubes.
Sprinkle the bacon cubes that were saved when the ducks/fasanerne should be cooked over duck/pheasant when they served.

Tips:
Serve with light waldofsalat and boiled potatoes.

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