Description
This dish is spicy and flavorful, with lots of gravy. Mother-in-law really liked it )))
Ingredients
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Garlic
2 tooth
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Onion
2 piece
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Salt
1 tsp
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Tomato paste
1 Tbsp
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Flour
1 Tbsp
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Dry red wine
100 ml
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Duck
0.5 piece
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Spices
Cooking
Here such at me was the duck. I butchered: the neck and ridges into the broth, breast, in reserve in the freezer, the rest astrophel
That is what I had in the beginning
A duck in a dry pan on a small, probably even, a small fire left to roast under the lid. Duck - the bird is very fat - burning.
Mix the wine, flour,
Salt, spices,
Chopped onion and garlic through the press.
And we get such a dressing.
Add it to the already browned and released the fat duck and simmer for another 40 minutes on low heat under a lid, stirring occasionally (since the flour in the filling helps to burning :-))
In the end, we get such a fragrant and spicy duck sauce. Bon appetit!
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