And in pepper sauce and paprika salad

Ingredients for And in pepper sauce and paprika salad

Instructions for And in pepper sauce and paprika salad

To prepare the And in pepper sauce and paprika salad recipe, please follow these instructions:

Part Duck thighs for over-and drumsticks, Pat dry and rub them with salt, pepper and a little bit of Rosemary. Put them in a large meldrysset roast bag with skin side up and place the onion by. Place the bag on a grate, close the close and clip a few air holes as described on the roast bag packaging. FRY your thighs at 180 degrees C for 45-55 minutes.

RIDs the skin side of the duck breasts, Pat dry and rub them with salt, pepper and a little Rosemary fry them first with skin side down for about 10 minutes on a dry pan, turn them and fry them then in further 8-12 minutes, depending on how you want them fried rosa. Let them rest before carving. Pour the fat from the Pan, boil it with wine and save out. Gently pour the good sky from Duck thighs, si it and save it. Give your thighs a few minutes under the grill of the oven, so the skin will be extra crunchy.

Sauce: Came vinafkoget and juices into a saucepan and let it boil up with cream and broth. Smooth sauce with sauce powder, let it cook for 1-2 minutes and taste it with Madagascar peberkorn and salt.

Salad: mix the paprika salad prepared with small pieces of avocado and toss the mixture with a marinade of oil and vinegar that is flavored with honey, salt and pepper.

Accessories: Steam broccolien, sprinkle potato boats with thyme, slat and pepper and roast them in the oven along with the Duck thighs.

Server duck chest carved with the crispy thigh, the sauce, the salad and the accessory.