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Print Recipe
Duck Legs with Vegetable Puree Recipe
Eka nevidal, you say... But do not rush, do not pass by, see if you cook, maybe you will discover something new for yourself... Treat.
Cook Time 75 minutes
Servings
Ingredients
Vegetable puree:
Main course:
Cook Time 75 minutes
Servings
Ingredients
Vegetable puree:
Main course:
Instructions
  1. Wash duck legs, dry with a paper towel, make a few shallow incisions in the skin. For the pepper.
    Wash duck legs, dry with a paper towel,
make a few shallow incisions in the skin. For the pepper.
  2. Vegetables and roots wash, peel, rinse. Cover with water, add salt, cook until tender. R. S.: I have yellow carrots, but it does not matter.
    Vegetables and roots wash, peel, rinse.
Cover with water, add salt, cook until tender.
R. S.: I have yellow carrots, but it does not matter.
  3. In a heated pan pour vegetable oil, fry the legs on both sides, first incisions down, fry the onions together.
    In a heated pan pour vegetable oil,
fry the legs on both sides, first incisions down,
fry the onions together.
  4. Fire reduce to a minimum the legs to turn over, for each put 1 tbsp apple puree, pour 100 ml of vegetable broth or just boiling water.
    Fire reduce to a minimum the legs to turn over,
for each put 1 tbsp apple puree,
pour 100 ml of vegetable broth or just boiling water.
  5. Cover and simmer for 20-30 minutes, periodically turning and watering the resulting sauce.
    Cover and simmer for 20-30 minutes,
periodically turning and watering the resulting sauce.
  6. Drain the vegetables, add the soft oil and crush.
    Drain the vegetables, add the soft oil and crush.
  7. Serve mashed potatoes with duck legs, hot.BON APPETIT!!!
    Serve mashed potatoes with duck legs, hot.BON APPETIT!!!

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