Description
Festive, unusual, delicious and beautiful appetizer of duck.
Ingredients
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Spinach
1 coup
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Salt
-
Brown sugar
-
Chicken egg
2 piece
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Olive oil
1 Tbsp
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Milk
2 cup
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Flour
1 cup
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Fennel
-
Black pepper
-
Salt
-
Chicken egg
1 piece
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Cream
3 Tbsp
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Vinegar
2 Tbsp
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Dry white wine
120 g
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Cranberry
2 handful
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Soy sauce
2 Tbsp
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Chicken fillet
400 g
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Duck
1300 g
Cooking
Duck wash, dry with paper towel. The wings cut to the second knuckle.
To cut back along the ridge. Carefully, trying not to damage the skin, cut all bones. To remove the seed segments on the tail. Abdomen to sew with a needle and thread.
Carefully cut all the meat into the skin, taking care not to damage it. The drumstick meat to keep the thigh to cut.
Dried cranberries, pour hot water, leave to stand for a few minutes for the swelling. After a while, drain the water, cranberries a good squeeze.
The batter for pancakes the last time I'm cooking in the blender. To do this, all the ingredients, including the thawed cube of spinach, whisk in a blender until smooth (1st. flour, 2st. milk, 2 eggs, 1tbsp. L. olive oil, a pinch of sugar and salt). Very convenient then pour the batter from the blender into the pan. Slightly coat the pan with olive oil, fry the pancakes.
They should get 9-10pcs.
Meat from ducks get very little, so add chicken cut in cubes, grind in a blender to mince.
Put the mince in a deep bowl, add raw chicken egg. Sprinkle with salt and pepper to taste. Add a pinch of fennel seeds.
Add wine and mix well. If more than half of the meat is chicken, add 2-3 tbsp of 10% cream for richness. Add the cranberries, mix well the minced meat until smooth.
The duck skin well with salt and pepper on both sides. Spread on a thin layer of stuffing.
A few pancakes, rolled into a tube.
On pancakes put a thin layer of minced meat for gluing, otherwise when cutting the pancakes will fall apart.
Another layer of pancakes and stuffing.
The remaining pancakes and the remaining stuffing. Close duck skin on all sides.
Neatly sew the skin of the duck in the section along the ridge, to turn back.
Transfer to a baking sheet covered with foil. Season with salt and pepper. Well drizzle with white balsamic vinegar. Bake in a preheated 190* the oven without a convection 1hour 20 minutes.
15 minutes before end of cooking to baste the duck with soy sauce, it is good to grease the entire surface of the breast. The duck is ready remove from oven. Cool, remove the skin. Cut along the backbone into two pieces, then each half cut into thickness of 1 cm
Delicious hot, but I like the cold. Bon appetit!
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