Читать книгу Winter Cuisine - Bernhard Long - Страница 61

Ingredients for 4 meals

2 small onions (so. 100 grams)

1 garlic clove

2 sprigs of thyme

3 large spoon olive oil

160 grams of red lentils

1 Large spoon (noble sweet paprika powder)

1 knife tip cumin

1 large spoon tomato

1 liter of broth of chicken

1 duck breast filet (so. 275 grams)

Salt and pepper from the mill

250 grams of very small stone mushrooms

150 milliliters soy cream

The preparation process

Peel the onions and garlic finely and crush. Thyme in water, shake dry and clean the leaf pluck.

1 1/2 Big Spoon oil in a saucepan. Onions and garlic is glassy sweating. Lenses and sauté 1 minutes.

Paprika powder and sprinkle the cumin. Tomato, 30 seconds sauté and the hot broth. Then boil and 15 minutes at low heat cook.

The duck breast on the skin side with a very sharp knife Diamond Light Scribe, not in the meat mincing. The breast with the skin side down in a frying pan and put over a low heat for 15 minutes roast.

Duck breast and 2 3 minutes on the meat side roast. Salt and pepper from the mill, seasoning. The duck breast with aluminum foil covered allow to rest for 5 minutes.

The mushrooms clean cut the stem ends, large mushrooms may crush in two halves. The remaining oil in a frying pan and heat the mushrooms is roast with salt and freshly ground pepper and spice sprinkled with thyme.

The soup is fine pureeing and with a large spoon by a not-to-be-fine sieve into a second dish (pass). Pour soy cream, heat and salt and pepper from the mill, seasoning.

The duck breast narrow cut and with the Stone mushrooms on the soup.