Duck breast à la roasted duck to martinmas eve

Ingredients for Duck breast à la roasted duck to martinmas eve

Instructions for Duck breast à la roasted duck to martinmas eve

To prepare the Duck breast à la roasted duck to martinmas eve recipe, please follow these instructions:

Duck breasts be in abundant salted water and brought to the boil. Creamed off thoroughly and småkoger approx. 1 hour.

Duck breasts to cool in the bed sheet and put in the fridge for the next day.

Next day remove fat from the top, (the fat is stored) and the pan to the boil and the breasts stand a bit and get a little warm.

The breasts are taken up, blotted dry and place in a baking dish or roasting pan. The fat is melted and poured over the breasts. Grilled 5-10 minutes at the top of the oven to the skin is browned.

Sauce: melt the butter and the flour is stirred in, duck soup, add little by little, and the sauce stained with colour and season with salt and pepper, (be careful with the salt because the soup is salty).

Serve with boiled potatoes, roasted potatoes and red cabbage.

Tips:
There can also be used 2 paragraph andebryst roasts with bones and skins a. approximately 500 g.