Description
French cuisine is not only chic and gourmet food expensive restaurants, but simple, sometimes even coarse peasant food of the far provinces, which still has its charm. I take this opportunity to say hi to all of Languedoc-Roussillon, the, anyone who knows me separately and Pascal Caruso. Gifts in the Studio!
Ingredients
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Duck
300 g
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Chicken egg
3 piece
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Potatoes
3 piece
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Onion
1 piece
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Ham
1 slice
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Tomato paste
70 g
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Parsley
3 Tbsp
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A bouillon cube
1 piece
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Vinegar
1 Tbsp
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Vegetable oil
3 Tbsp
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Garlic
3 tooth
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Black pepper
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Salt
-
Water
500 ml
Cooking
Here are the main ingredients.
Peel potatoes, cut each potato into 4 pieces. Chop parsley. Put together in a pot and fill with water. As soon as our business starts boiling, add vegetable bouillon cube and olive oil.
When the potatoes reach until tender, remove from the heat and drain the broth into a separate bowl (do not pour out, it is still useful to us). With a potato masher mash the potatoes to "rough" puree.
In vegetable oil fry the finely chopped ham and onions.
In the resulting mass, add the fried onion and ham and there also RUB on a small grater two hard-boiled eggs (the third will need it later).
Add to pot tomato paste, vinegar and pour all the broth that we kept in a separate bowl. Mix thoroughly, cover and leave aside.
Now for the duck: poultry fillets salt, pepper and carefully deep fried on both sides in the pan (you may need to cover). The skin from the duck shoot is not advised. First, it will give the desired frying fat, and second, during the meal, it will be convenient to cut the finished bird.
Ready duck spread on a plate, add cut into 4 pieces boiled egg and cover with a thick sauce. Bon appetit!
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