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Receta Duck With Chianti And Rosemary
by Global Cookbook

Duck With Chianti And Rosemary
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Ingredientes

  • 1 x Duck, 5-6 lb.
  • 1/2 c. Minced celery
  • 1/2 c. Minced onion
  • 1/2 c. Minced carrot Unsalted butter Chianti and Rosemary sauce (see index for sauce recipe)

Direcciones

  1. Preheat oven to 350 F.
  2. Remove giblets and rinse duck, inside and out. Remove breast skin and cut duck breast from bone, creating two half-breast pcs. Remove legs and thigh as one piece without removing skin.
  3. Saute/fry the liver gently in several Tbsp. of butter and reserve.
  4. Cut in thin slices and use as garnish.
  5. Saute/fry all bones in a large pot including wings and remaining giblets in several Tbsp. of butter. Add in celery, onion, and carrot. Cover with several qts of water and bring to a boil; reduce heat and simmer for 3 to 4 hrs. Cold, then skim off fat. Strain. Reheat stock and reduce by half.
  6. Cook leg and thigh pcs, skin on, in pan covered with foil in oven for 1 hr & 15 mins. Try to time this so the duck is done as the stock finishes up.
  7. For medium rare: poach breast slowly for about 9 mins. in very warm but not simmering stock. Or possibly saute/fry gently in a saucepan in butter for 8 to 10 min. Or possibly grill on stove-top electric grill for 6 min. Serve breasts and legs with Sauce.
  8. SOGNI DORATI
  9. NORTH WELLS, CHICAGO WINE:CHIANTI CLASSICS CONTE CAPPONI