Juicy festive duck with apples will not leave anyone indifferent! In fact, everything is very simple, the duck is very soft and tender, you can lick your fingers!
I present you one of my favorite dishes! This is a Riet from a duck. I love duck. A Riet is a type of French pate. And it is prepared quite simply, though relatively long. Well, those who don’t like duck can make a chicken salad like this. And if you got a goose, you can make it out of a goose or any other bird)
Very tasty, tender and fragrant duck meat riyet with fragrant herbs and sour Apple. Spread it on dried toast, you will have a hearty Breakfast or snack during the day. Rillettes is a type of pate of French cuisine, it is prepared mainly from fat meat, poultry or fish through long languor. Rillettes is also known as” pate of the poor”, because in contrast to the uniform texture of real pate, rillettes contains pieces of meat or meat fibers.
Duck in this version of cooking will be soft, juicy with a great crispy crust and a wonderful addition inside – these are tender, fragrant honey apples. Honey-flavored apples are perfectly combined with duck meat, giving it an incomparable taste.
Very rich and aromatic Cuban soup of the duck. Recipe from my grandmother, a real Kuban Cossack. No matter how many times I tried to cook this borscht under her guidance, it still does not work, because it does not work. She adds all the ingredients “by eye” and says that it’s all about experience. But by trial and error, I was able to get as close as possible to its result and this recipe is happy to share with You.
An exquisite, festive dish. Fragrant duck legs with potatoes and apples, baked under onions, stewed with honey and white wine.
Every woman on the festive table will be to prepare hot and cold appetizers of meat, poultry. I want to offer you, dear cooks, one of these dishes.
Marinated in a honey-garlic marinade with herbs, fillet with a sauce of seasonal berries, supplemented with fresh strawberries and grilled brie cheese-what can be more refined…
Very simple, but very tasty dish. Duck breast, it’s like seafood. It is prepared either very quickly or very long. If you overdo it, it will become hard. And then it should be baked or stewed for a long time. I have just the quickest option. Tender, juicy duck breast with a wonderful green sauce based on coriander.
Duck-the Queen of the Christmas table! In this version, for me, the perfect combination of spices, fruits, as a result-excellent taste and stunning aroma!