Fried Wild andebryst m/stegtkartoffel, cinnamon sauce and Honey-Glazed parsnips

Ingredients for Fried Wild andebryst m/stegtkartoffel, cinnamon sauce and Honey-Glazed parsnips

Instructions for Fried Wild andebryst m/stegtkartoffel, cinnamon sauce and Honey-Glazed parsnips

To prepare the Fried Wild andebryst m/stegtkartoffel, cinnamon sauce and Honey-Glazed parsnips recipe, please follow these instructions:

Wild Duck thighs cut from, as it is only the breasts to be used.

Wild duck without legs Brown in a frying pan and FRY in oven 10 to 15 minutes at 200 degrees.

The thighs of Brown and cooked with water and bouillon cube.

Sauté of cinnamon sticks with thyme, balsamic vinegar poured on and reduced down. The Fund from the Duck thighs poured on and it all boils in 30 minutes.

Then sifted thighs and cinnamon sticks from and the sauce tilsmages with honey, lemon juice, salt and pepper.

Parsnips peeled and cut into rough strips. FRY in oil, when they reach a golden color poured honey on and a little balsamic vinegar.

Potatoes, peeled and cut into thick slices 2-3 cm and FRY in oil.

Wild andebrystet, cut into thin slices and are served Skinless down in a range. Potatoes and parsnips are added by with little Cinnamon sauce.