Description
Neptunalia, bright spring dish of persimmon! Juicy filling with the duck goes well with the persimmon pulp and bright color of the fruit comes in handy on holidays!
Ingredients
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Persimmon
2 piece
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Figure
2 Tbsp
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Breast of duck
100 g
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Celery leaf
-
Paprika sweet
0.5 tsp
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Onion
1 piece
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Olive oil
-
Salt
Cooking
Duck breast cut into thin plates;
Persimmon rinse, cut off the cap;
Remove the core;
A spoon and a knife to prepare the barrels;
Breast stir-fried with sliced half-rings of onions in butter, add the paprika;
Half cut persimmon pulp crushed with a knife;
Add persimmons to duck, salt, reduce the heat to low, cover and zagotoviti within 3-4 minutes;
To duck zazharku add the rice, finely-chopped celery - stir;
Persimmon put on parchment, to stuff the filling;
Cover with a lid, brush all sides with oil;
Bake at 210 degrees until soft persimmons (about 15 minutes), focusing on your oven;
Serve hot or warm!
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