Berberieand with orange sauce

Ingredients for Berberieand with orange sauce

Instructions for Berberieand with orange sauce

To prepare the Berberieand with orange sauce recipe, please follow these instructions:

The day before serving turn the cranberries into the red cabbage. Set cold until next day.

The flame of the spirit (bug greasy) is cut into the tern and melted in a frying pan. Onions are baked in greasy and taken up. The wings are cut by the other and chopped like the throat and broke with the throat and heart of the duck. Add onion, wine, 1 teaspoon. Salt, 1 spoon thyme and laurel leaves. Pour as much water as it is all covered and cook under low heat with low heat (only bubble weak) while the other is frying.

The other is spiced inside with salt and pepper and 1 hour later added into it. The other is rubbed outside with coarse salt and placed with the chest down on the grid over the pan in a 200 degree hot oven. Pour some water on. Add more water during the frying as needed.
Step for approx. 2 - 2 1/2 hours. After 1 1/4 hour, turn the second and fry.

Stegeskyen is poured into the pan with the fund and boiled up. The sky is said, the orange juice is added and the cloud is boiled until it has a sufficiently strong taste. The cream is boiled up to the cream. Whip the pie in the cream and smooth the sauce. Add if necessary. A little bit of food.

Put the meat on a hot dish and pour the sauce over. Serve with red cabbage salad and pinned asparagus potatoes.