Frying of morten sanden day before

Ingredients for Frying of morten sanden day before

Instructions for Frying of morten sanden day before

To prepare the Frying of morten sanden day before recipe, please follow these instructions:

You can easily roast second the day before.

You fry different as you normally would. Let the finished fried and cool. Slice the breast pieces, wings, under-and upper thigh from the hull and put it in a baking dish greased with duck fat. Else's shoulders placed in small piles in the ovnfaste dish and covered with excess skin that prevent the meat dries out at genopvarmningen. Put the stuffing in a pile next to the meat. Cover the dish with foil and set it in the fridge for the next day. Also remember to save duck fat.

Reheat in the regular oven: Preheat the oven to 180 degrees c. alm. oven. Set the foil covered dish into the middle of the oven. Roast for 20 minutes. Take the meat out of the oven and turn up at 250 degrees c. alm. oven. Brush the meat with duck fat. Now just put foil over the filling. Set the dish in the middle of the hot oven for 10 minutes to warm through and the skin is crunchy flesh.

By reheating must other be as short a time as possible in the hot oven to preserve the juices and flavor. Why is the oven need to be preheated.

The sauce can also easily be made finished the day before and warmed before serving.