Description
Aromatic, hearty stew, with a rich taste, with the tartness of dried apricots and prunes. The recipe I saw in a magazine, but not to make changes are unable. That's the result.
Ingredients
-
Giblets
1 piece
-
Potatoes
1 kg
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Carrots
1 piece
-
Onion
2 piece
-
Sauerkraut
150 g
-
Prunes
100 g
-
Dried apricots
100 g
-
Garlic
2 tooth
-
Bay leaf
3 piece
-
Spices
-
Green onions
-
Vegetable oil
Cooking
Duck giblets to handle (if they bought on the market, as a rule, you may often find the feathers you want to remove them), wash. In a pot or roaster (need utensils with thick walls), heat vegetable oil. Fry the giblets for 10 minutes on high heat.
When all is well browned, cover with water, 2 fingers above the ducks. Sprinkle with salt and pepper - to taste.
Cover, simmer on medium heat for about 30 minutes. While the stew, prepare the vegetables. Potatoes, carrots, onion peel and chop. After 30 minutes (but better to focus on your duck, sometimes these "sports" individuals caught), take out the giblets.
Potatoes, cut into slices, put into the broth.
Three minutes later, put the same carrot.
The innards, meanwhile, cools, and then separate the meat from the bones, liver, heart and stomach cut.
When the potato is cooked until soft, add the onions, half rings.
When the potato is almost ready, add the washed, chopped dried apricots, prunes and garlic.
After 5 minutes, add sauerkraut.
Simmer 3 minutes. Put a Bay leaf.
And chopped (large), green onions.
Of course it would be nice greenery to decorate, but I do it all the husband ate, and didn't tell me *DONT_KNOW*
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