Smoked duck breast with cabbage and creamy ølsauce

Ingredients for Smoked duck breast with cabbage and creamy ølsauce

Instructions for Smoked duck breast with cabbage and creamy ølsauce

To prepare the Smoked duck breast with cabbage and creamy ølsauce recipe, please follow these instructions:

Boil the ingredients for sprængelage up and cool it off. Cut the fat of the breasts and slice it then into cubes. Put the duck breasts in bed sheet 6-8 hours.

Roast duck fat to Greaves, take them up and put them on the fat-sucking paper.

Take the breasts up by detonating lagen and got them in a pan. Pour a little water into the pan with a few tablespoons. by detonating bed sheet, so that the liquid stands half on the breasts. Boil the breasts approximately 7 minutes.

In the meantime, white cabbage cut into slices that are kept together in rodenden and is approximately 3 cm wide in the thick end. Came white cabbage in the pot, boil up and put the duck breasts back and steam it all further barely 10 minutes.

Take the breasts up and let them rest a bit. Check that the white cabbage is tender.

Boil beer into half. Cool off and got the other ingredients in. Whip up over low heat to the sauce delivers. Season with salt, pepper and, if desired. lemon juice.

Cut the breast into slices and serve with cabbage, croutons and ølsaucen.

NB! Cook may have occurred. Dark hvidtøl to syrupy consistency and pour the white sauce just before serving.