Description
Wonderful and very tasty dish. The duck comes out tender and juicy, thanks to cherry and tangerine impregnation of the active-tarhunda sauce. Cooking is very easy and praise then to nice!
Ingredients
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1 piece
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200 g
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50 g
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5 piece
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1 tsp
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1 tsp
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100 g
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Cooking
The dish: duck (or just duck breast) marinated in red wine, RUB with salt and black pepper, stuff with cherries, sew up and put in the oven. Pour the allocated juice.
When it is ready, ducks prepare sauce based on cherry juice and duck juice is the Basis for duck juice released during baking. 1. Add a little cherry juice, zest of three tangerines and a little red wine. Bring to a boil in a saucepan Scarlett. 2. add the juice and slices of oranges, proverjaem.
one of the main ingredients - fragrant Mandarin
3. put chopped tarragon, nutmeg and cardamom. Everyone keep on slow fire 5-7 minutes, not allowing mixture to boil. When ready the sauce has cooled slightly, RUB through a sieve Scarlett.
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