Ente – roasted duck with red cabbage

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Gans/Ente ganz einfach

roast duck with red cabbage

a english version with deutschen Bildtiteln extra for Gavin.

Die deutsche Beschreibung findet ihr wenn ihr euere Maus oder den Finger über die Bilder bewegt

lets start

roast duck

Ingredients:

1 duck, 1 red cabbage, onions, bacon, apples,

salt, sugar and spices whichever who tolerate and like

I am constantly observed,  Our dear Quax , since even the Mama has no chance when I cook .

Quax is looking forward to the innards – photo is a little blurry – I could not convince Quax 10 sec to stand still

Is he a sweetie , yes it is .

Preparation:

duck and goose leg thaw – best in the refrigerator

Meat is thawed , then salts and who still want as give mugwort it. Who wants to make a filling , filling them at will. Our neighbor , for we cook yourself , does not tolerate mugwort , so we omit it . It tastes anyway.

Then I cut off some fat from the duck or the goose legs to use to fry it . The parts are seared in a roasting tin , then I fill about 1.5 to 2 liters of water and let it simmer for about 90 minutes . Now some may ask why he does this . I do it also in geese . The cook a little longer and simmer only to himself.

1. the meat is soft

2. the more important – the cooking grease from the chicken ends up in the sauce and then I can skim it .

The Life is to short too drink bad wine - Prost - part 2

KramersOnline-KramersFood-Gans ganz einfach

roasted duck – Part two

sniffer alarm

So when the duck is finished cooking, I take them out in a roasting pan and from the broth, the fat is skimmed off. this is then reduced. Result – I have a tasty sauce. So in parallel also the red cabbage cooked.

To finishing the duck, she was given for one hour at 160 deg in the oven, I use since most circulating air.

The sauce I have even further reduced, while I have shot down the stove, somehow, the heavily cooked at once and he still has buttons to operate, even 21 years old, the liquid is there then purely running . Well there just a new ceramic hob.

So when the roat duck is finished cooking, I take them out in a roasting pan and from the broth, the fat is skimmed off. this is then reduced. Result – I have a tasty sauce. So in parallel also the red red cabbage cooked.

Red cabbage and gravy I have then heated in parallel with the oven. The dumplings has my Susi conjured in – law encouraging stove.

It looked delicious and has extremely good taste, again.

PS: to cook nothing what does not taste.

Enjoy your meal roasted duck with red cabbage

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