Читать книгу Winter Cuisine - Bernhard Long - Страница 37

Ingredients for 4 meals

1 lime

1 Orange

100 grams of Sala cream

260 grams of yogurt (0.3% fat)

Salt and pepper from the mill

1 knife tip sugar

1 piece of celeriac (so. 600 grams)

1 papaya fruit (so. 400 grams)

2 duck breast fillets ( so. 250 grams)

2 large spoon oil

30 grams of cashew cores

3 stems of parsley

The preparation process

Lime and Orange Crush in two halves, expressions and the juice in a salad bowl.

Stir in salad cream and yoghurt. With the salt and pepper from the mill from the mill, and 1 knife tip sugar tastes.

Celery in clean water, shells and only in the form of discs, then into thin strips crush.

Papaya fruit peel, crushing in two halves and the cores with a spoon. Fruit meat into cubes and under the celery mix.

Duck breast fillets in clean water, dry it and the skin with a sharp knife crosswise scribe. Fillets of both sides with salt and freshly ground pepper, pepper.

Oil in a large frying pan heat, duck breast fillets with the skin side down strong heat in 3 minutes, then fry until golden brown and 1 minutes on the meat side roast.

Fillets out of the frying pan and place it on a baking tray with aluminum foil. In the heated, preheated oven tubes, kitchen stove at 160°C (with recirculation: not recommended, in the case of gas: hand controller for gas 1 to 2) in the middle of the slot level 5 6 minutes simmer, cooking.

Remove Duck breast fillets, loosely wrap in aluminum foil and allow to rest for 5 minutes.

In the meantime cashew seeds coarsely. Parsley in clean water, shake dry, pluck leaves and fine grinding.

Cashew seeds and parsley into the celery salad mix. Duck breast fillets hides in thin slices of crushing and with the celery salad to prepare.