Duck with sauteed rodgrønsager

Ingredients for Duck with sauteed rodgrønsager

Instructions for Duck with sauteed rodgrønsager

To prepare the Duck with sauteed rodgrønsager recipe, please follow these instructions:

Dry other well both exterior and Interior. Sprinkle it with salt and pepper inside and out. Bind second up with cotton yarn.

Put it with dorsal side upward on the grate over the roasting pan and Brown it at 250 degrees C for 15 minutes. Turn the other and Brown with breast side up 15 minutes.

Reduce heat to 175 degrees c. pour the fat from the roasting pan and water came in together with peeled, split the onion, carrots and thyme shared. Fry the second additional 1 ½-1 3/4 hour.

Boil while wings, neck and gizzards with little herbs in a pot.

Take the other out of the oven and pour the cloud from. Let the cloud stand slightly and foam as greasy from. Pour the cloud into the pan for the siede boil brine. Bring to the boil and smooth sauce. Taste the sauce and add if necessary. a little suit, if needed.

After Brown, if desired. second at 250 degrees C with an open valve in 10-15 minutes. Let other stand at least 15 minutes before the cut.

Accessories: cut the cleaned vegetables into smaller pieces and give them a brief rehashing in salted water. Let them drain well in a sieve. Sauté them in a little duck fat. Pour the vinegar and saute the vegetables tender, but they should still be crunchy.

Tips:
If you will be in good time with the cut, it can be done 15-20 minutes before serving. The pieces can then be put back on the grid and get the last after Browning – after Browning of entire second need not be so.