Verningeand

Name: Verningeand
Yield: 4
Ingredients: Pepper; Salt; 0.5 tsp Cardamom; 0.5 tsp Saffron; 0.5 tsp Ground ginger; 1 Finely chopped onion; 1 Free range duck; 1 tbsp Chopped mint leaves; 2 tsp Coriander; 2.5 dl Plain yogurt; 250 g Mushrooms; 3 Whole cloves; 5 dl Water; 50 g Butter

Mains

Cook time: 0 min.
Servings: 4

Ingredients for Verningeand

		Pepper
		Salt
0.5	tsp	Cardamom
0.5	tsp	Saffron
0.5	tsp	Ground ginger
1		Finely chopped onion
1		Free range duck
1	tbsp	Chopped mint leaves
2	tsp	Coriander
2.5	dl	Plain yogurt
250	g	Mushrooms
3		Whole cloves
5	dl	Water
50	g	Butter

Instructions for Verningeand

To prepare the Verningeand recipe, please follow these instructions:

Other parties in 2 thighs, 2 upperlegs and 4-6 pieces breastless legs. In a large roast pan turn coriander, stewed ginger and onion in 25 g butter. Cardamom, cloves, saffron and little salt are reversed for a few minutes. Then the spirit pieces are reversed, but without significant color. The meat is covered with water and laid on. The court must now turn about 2½ hours.

Yogurt natural mix with 1 knsp. Pepper, mint leaves and 25 g of melted butter. This comes through a sieve and comes to court and boils with approx. ½ hour. Possibly. Fat skim from. The other is taken up, the skin is cut off and the sauce is smoothed smoothly.

Serve well with roasted mushrooms and serve with loose rice or pasta and possibly. salad.

Verningeand

Ingredients for Verningeand

Instructions for Verningeand

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