Tagine is an unusual type of cookware for the preparation of the Moroccan meat dish of the same name. Usually tagine is cooked on coals, but it is also possible on a conventional stove. Today I want to treat you to a duck cooked in tagine, it turns out to be an incredibly tender and delicious dish.
Stew with duck and vegetables, prunes and dried apricots. On an autumn Sunday, it will definitely decorate your dinner, delight guests with both taste and color, cook with pleasure.
I present to you a soup with a very bright, rich and unusual taste, I advise everyone who has the opportunity to taste smoked wild duck to try it! The soup is very simple in preparation, and will not leave anyone indifferent.
I really liked the recipe! Czechs and Germans cook such a delicious, however, lightly fried onion on goose fat or bacon. I suggest a recipe – I think you will like it.
Duck baked in a sleeve is already very tasty, and with buckwheat porridge and pickled cucumbers – it’s not a shame to serve it on a holiday. By the way, the marinade here is a little unusual… To heal.
Each coming year has its own peculiarities. In the New Year, there should be more tender snacks on the table. Terrine is an amazing snack. It can be made from any meat and with the addition of any ingredients. And on the eve of the holidays – it will be a win-win option. Here your imagination is simply limitless! I made it with rabbit and duck meat.
In other words – duck liver pate baked with apples in galantine. No, well, it may well be that someone will be frightened by the word “galantine”. Trust me, it’s all right. In fact, it’s just jelly. You see this yellowish layer, that’s all. Galantine. With apples inside. And what’s below is the whole pate. Duck liver. Try to cook.
A chic and delicate duck terrine. It is delicious both hot and cold, after standing for a week. The recipe from Ivan Gilardi introduced me to the duck, only from the other side. It’s easy to prepare, but the taste will surely impress your family and friends. In a month, I cooked this terrine three times, and all three times this recipe was a huge success.
