Very rich and fragrant Cuban duck soup. The recipe is from my grandmother, a real Kuban Cossack. No matter how many times I try to cook this soup under her guidance, it still doesn’t work, because it doesn’t work. She adds all the ingredients “by eye” and says it all depends on experience. But by trial and error, I managed to get as close to my result as possible, and I will be happy to share this recipe with you.
Fillet marinated in honey-garlic marinade with herbs with seasonal berry sauce, complemented with fresh strawberries and grilled brie cheese – what could be more exquisite…
Very simple, but very tasty dish. Duck breast is like seafood. It is prepared either very quickly or for a very long time. If you overdo it, it will become hard. And then it should be baked or stewed for a long time. I only have the fastest option. Tender, juicy duck breast with a wonderful green sauce based on coriander.
Duck is the queen of the Christmas table! In this version, as for me, the perfect combination of spices, fruits, as a result – excellent taste and amazing aroma!
Fragrant duck baked with pomegranate sauce is a real Christmas dish! Tender meat with a crispy crust, delicious filling. Pomegranate sauce combined with honey gives not only a magical taste, but also a wonderful glaze.
Duck meat is quite peculiar, with a peculiar aroma and interesting taste. Therefore, it is not necessary to score it, it is only necessary to shade them. A mixture of pepper and salt, pomegranate juice – this is more than enough. Especially with duck, I will serve quince with pomegranate-plum sauce. Perfect tandem, help yourself.
Another option for cooking duck with lemon and barberry, in paprika and Imeretian saffron, on a vegetable pillow… Bright and satisfying on a cold autumn day. Mmmmm… Insanely delicious! To heal.
