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Receta Polish Roast Goose Or Duck
by Global Cookbook

Polish Roast Goose Or Duck
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Ingredientes

  •     Cleaned goose or possibly ducks - (allow 1 lb.
  •     Boiling marinade
  •     (perhaps the Beer Bird Marinade) see * Note
  •     Salt to taste
  • 1 sm Onion per bird
  • 1/2 x Apple per bird
  • 1 Tbsp. Crushed marjoram for a goose
  •     (or possibly 1 tsp. crushed marjoram per duck)
  •     Larding salt pork as needed
  • 3 Tbsp. Melted butter mixed with
  • 1/2 c. Cool water

Direcciones

  1. Pour boiling marinade over the bird(s); when cold sufficient to handle wrap in cheesecloth soaked in marinade. Chill for 2 days. Salt birds well 1 hour before cooking, Put 1 onion and 1/2 apple in each cavity (to be discarded before serving). Rub skin with marjoram and lay a strip of larding salt pork over the breastbone. Roast at 300 degrees, basting with butter-water mix every 10 to 15 min. Roast at 18 to 20 min per lb. for a large goose, 15 to 20 min per lb. for ducks (approximately 2 hrs for a goose, 30 min for a duck). Increase heat to 400 degrees toward the end of cooking time to crisp.