Читать книгу Winter Cuisine - Bernhard Long - Страница 68

Ingredients for 4 meals

1 fresh duck thigh (so. 260 grams)

1 large onion

1 bay leaf

3 cloves

4 stems of parsley

700 milliliters of broth of chicken

1 large parsnip (so. 160 grams)

2 medium-size carrots vegetables (so. 160 grams)

1 piece of celeriac (so. 100 grams)

1 Parsley root

2 sprigs of thyme

100 grams Barley

1 lemon

6 dried plums

100 g sour cream

1 small spoon (noble sweet paprika powder)

Salt and pepper from the mill

Knife tip nutmeg

The preparation process

Duck, rinse and pat dry the skin with the underlying fat removed.

Onion peels. Laurel leaf with the carnations on the onion stuffing (Insert).

Clean the parsley in water. Duck and spiked onion in broth with parsley, bring to a boil. Over a medium heat for 60 minutes simmer, cooking, several times during this process the rising foam skimming.

In the meantime the vegetables in clean water, cleaning, shells and in 1 centimeter cubes crush.

Duck leg lift from the broth and leave to cool on a plate.

Thyme in water clean. The Ducks broth in a 2. Pot 7, the vegetables and grains with the thyme and heat. At medium heat cook for 15 minutes.

In the meantime the meat of the duck thigh-free and with a fork in strips tear.

The half lemon expressions. Plums and prunes, in two halves crush. Duck meat and plums after 15 minutes into the soup and cook for another 10 minutes. Sour Cream with 1 small spoon lemon juice and paprika powder stir until smooth. Soup with salt, freshly ground pepper and a little grated nutmeg from tastes. Together with the sour cream to prepare.