Long-roasted duck

Ingredients for Long-roasted duck

Instructions for Long-roasted duck

To prepare the Long-roasted duck recipe, please follow these instructions:

The second of at least three kilometres to thaw slowly in the refrigerator – two days-in a bowl, so there is no dripping juice down in the fridge.

Remote over-and upholstery (wrapping), and let it stand for a few hours in the kitchen, before you put the poultry in the oven.

Fund: in the meantime, you fried neck, wings, heart, gizzard, etc. In a saucepan with a little cut leek, thyme and parsley sprig. Do it in someone's loose-fitting rumps fat. Pour the water/red wine and let it spin together with half a bay leaf.

Grate the liver with a little thyme or rosemary, salt and pepper. Eat it on a piece of bread and enjoy a vegetable beer. You have deserved it.

Stop second with apples and prunes, salt and pepper and a little thyme. Put second with its back facing up on the grate over baking pan in which you've flung the Fund from the General role. Oven stands constantly at 130 degrees c. alm. oven.

Second on the grid stands in four hours. You'll get him and gives him additional small 2 hours.

The advantage of this method is that the flesh not fades so much. The skin will be crisp and the meat is tender.

Make sauce by the accumulated fund.
How to: Term "juice" and some of the fat of foam. With easy hand sprinkles you flour over the remaining fat. When it is absorbed, whips you loose and add maybe a little gel '.

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