Duck, stewed in currant juice

Description

Pieces of meat, stewed in freshly squeezed juice of red currants.

Ingredients

The juice of a freshly squeezed

120 ml
Meat

500 g
Carrots

1 piece
Garlic

2 tooth
Water

250 ml
Ginger

1 tsp
Salt
Vegetable oil

1.5 Tbsp
Bay leaf

1 piece

Cooking

Duck cut into small pieces. Heat the pan, add vegetable oil and spread the meat. Fry on medium heat for 3-5 minutes. Then pour the water. Add salt and ginger.

Red currants rinse with water and squeeze out the juice.

Simmer the meat in water for about 10 minutes and then add freshly squeezed black currant juice and stir.

Add grated carrots and simmer under the lid closed.

Add the garlic, simmer until tender. The carrots and the meat should become soft. To the table, the meat is served hot or warm c herbs to taste. Preferably the pan, as the most delicious "gravy" on the bottom.

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