Choux buns with cream of duck with cranberry sauce

Description

I offer you a nice cold snack on the festive table or buffet Breakfast. The site has a lot of recipes custard profiteroles or eclairs with different fillings, my duck cream. Well, cranberry sauce D arbo is the best suited to this dish, decorate it and gives it a delicate taste!

Ingredients

Duck

500 g
Orange

1 piece
Cinnamon

0.25 tsp
Ginger

0.5 tsp
Nutmeg

0.25 tsp
Honey

2 Tbsp
Salt

1 tsp
Black pepper

0.5 tsp
Cream

50 ml
Cognac

20 ml
Flour

150 g
Water

120 ml
Milk

130 ml
Chicken egg

2 piece
Butter

70 g
Berry sauce

100 g
Dry red wine

100 ml
Brown sugar

1 Tbsp
Potato starch

1 Tbsp

Cooking

Duck meat (my two legs) and leave to marinade for 1-2 hours. Marinade: zest of orange, honey, cinnamon, nutmeg, ginger, salt, pepper.

Fry the duck in a pan on both sides until Golden brown, put in a baking dish and put into the oven for 15-20 minutes. The temperature of the oven 180-200 degrees on convection (if available). Prepared meat, cover with foil, let it "rest".

Prepare the choux dough for bread. Milk mixed with water, salt, bring to a boil and put the butter.

Gradually introduce the flour, stirring carefully with our dough. Remove from heat and let cool, then beat eggs one. Turns smooth soft dough.

With a cooking bag or just put spoonfuls of dough on a baking sheet, covered with baking paper.

Bake in a preheated 200 degree oven for 35-40 minutes, turning off the oven, but the rolls did not immediately pull out, let them dry another 20-30 minutes. Cool.

While scones are cooling make ready duck meat cream. To do this, skip the meat grinder using medium grid two times.

Then add the cream, a pinch of nutmeg, salt, pepper and cognac. Knead well, you can beat with a mixer. If the cream will eat children, brandy is not added.

Now prepare the sauce for the rolls. Take the sauce "wild lingonberries, D'arbo", let's warm it in a saucepan with a thick bottom, add to it the cane sugar, red wine and let simmer for about 15 minutes.

Then pour a thin stream of diluted in water starch and immediately remove from heat (the sauce turned into jelly).

Add butter to gloss the sauce, mix thoroughly and cool.

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