Roast duck with vegetable timbale
Instructions
Cut the breast and thighs of the duck and let them Brown.
Boil the duck broth.
At the same time, boil sugar and vinegar.
When sugar became caramel, pour the duck broth and retighten.
Cut the peeled potatoes and carrots in long, thin strips and stir carefully.
Add salt and pepper.
Spread the mixture until it becomes a cake of vegetables and FRY on both sides in a pan.
Serve in slices.
For a more decorative effect, cut the cake into rings using a small bat and put two or three rings on top of each other in a timbale.
Do Brown the breasts and thighs in a non-stick pan.
Ultimate cooking thighs and at the same oven FRY simmered the breasts into the Pan, with the skin facing down.
Make brown butter celery cubes.
Fry the mushrooms in the butter along with the diced shallots and chopped parsley.
Add salt and pepper.
Add to the sauce a little duck fat and stir.
Add salt and pepper.
At the end add Absolut Vodka.
Ingredients and dosing for 4 persons
- 1 duck
- 200 g of celery
- 300 g of large potatoes
- 1 150 g carrot
- 2 shallots, cut into small cubes
- 160 g of assorted mushrooms
- Chopped parsley
- Absolut vodka
- 40 g of butter
- 30 g of white wine vinegar
- 20 g of white sugar
- Salt
- Freshly ground pepper
- 250 g of duck broth ristretto