Braisseret bog andebryst in veils of pancette

Ingredients for Braisseret bog andebryst in veils of pancette

Instructions for Braisseret bog andebryst in veils of pancette

To prepare the Braisseret bog andebryst in veils of pancette recipe, please follow these instructions:

Brystes cut from the legs, the skin peeled of the chest, placed in pressure between 2 baking sheets and bake in hot oven approximately 185 degrees for 10 minutes.

Breast rolled on legs and packed into the pancette. Place in a dish with root vegetables cut into small strips and thyme. FRY in pre-heated oven at 185 degrees for about 20 minutes is taken out and pulls the finished. Root vegetables peeled and cut into small cubes. Roasted in duck fat and honey and Rosemary on a low heat. Sauce: Ben and resyen of the herbs Brown strongly by together with Laurel, juniper berries and thyme. Add red wine and red wine vinegar that cooked almost completely gone. Then add that light calf Fund and blackberries, which are cooked into a strong foundation. The Fund is sieved and boiled down. Mounted with butter, season with salt and pepper.