Description
Brought us the familiar hunter two carcasses of wild ducks. I haven't had time to wonder what to do with it-how my husband got into stocks cookbooks and dug up two recipes that were very successful. So, the first dish...
Ingredients
-
Duck
1 piece
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Mushrooms
20 g
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Parsley
1 Tbsp
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Figure
300 g
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Cheese
80 g
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Sour cream
250 ml
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Salt
-
Black pepper
Cooking
Soak mushrooms in warm water (not less than 2 hours). After boil in the same water for 5 minutes and slice. Do not pour the broth, you might need it.
Bake the duck in the oven at 180 degrees for 50 minutes (we baked it in the hole).
Boil the rice in salted water for 15 minutes and drain in a colander.
Loosen the meat from the bones and cut the meat into cubes.
Thoroughly mix meat, mushrooms and chopped parsley, salt and pepper to taste.
Grease the bottom of baking dish with butter.
Put layers, accurately leveling, rice first, then meat with mushrooms, then again Fig.
Smooth surface
and sprinkle with cheese.
We had thick cream (42%), so it was necessary "to liquefy". We added the broth in which the cooked mushrooms to liquid sauce. If you have a thick cream, then you can skip this step.
Evenly drizzle the casserole with sour cream. Bake in pre-heated to 180 degrees oven for 45 minutes.
Here's the beauty of it!
In the book it is written that they are served with a side dish of red cabbage stewed in wine or stew made of sauerkraut. We ate right.
On the plate :-)
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