Wild andebryst with Eggplant and squash lasagna

Ingredients for Wild andebryst with Eggplant and squash lasagna

Instructions for Wild andebryst with Eggplant and squash lasagna

To prepare the Wild andebryst with Eggplant and squash lasagna recipe, please follow these instructions:

The ducks are cleaned, rinsed, dried and seasoned. Brown in butter, put in a warm oven at 200 ° for 25 minutes. Chest cut from just before serving. Venison broth, orange juice and must be cooked together. Ginger and soy is added. Boil down with half of the butter. Smoothed over with corn flour. Whip the rest of the butter in, season to taste with spices. The apples cut into both, FRY in fat together with lingonberry-came a little sugar on.

Snack: Apples and place in the bottom of the plate, the Moors, the duck breast cut into thin slices, the sauce poured over.

Eggplant and squash lasagna: slice the Aubergine and Zucchini into slices and grate them on a hot pan in abundant oil. Let them drain in fatty sucking paper. Season with salt and pepper. Cut a cross in the tomatoes with a sharp knife and give them a quick rehash. Put them in cold water and cut them into cubes. Fill kokotterne layered with eggplant, squash and tomato until they are filled up. Style molds in a hot oven at 200 ° for about 8 minutes. Invert the mold onto a plate or dish, where the right to be served.