Festive recipes from a duck: a duck on - Beijing, to the kassula. And burgers to children of
“Over the last ten years the cookery became the second main passion of my life, - the actress Gwyneth Paltrow writes, explaining why she decided to publish the book of recipes. - I liked to eat always - liked to be closer to food, to prepare it and to sit, of course, at a table“. Throughout all book the actress remembers the most different recipes of the father, the grandmothers and aunts, acquaintances and friends. We selected recipes of dishes from a duck today: to please guests at the holiday table or to surprise the family during the week-end.
Burgers from a duck with rosemary and plum ketchup
Are cast by the one and only burger which I tried in the bar “Melrose“ in Los - Andzheles. In days of old I went there straight from the airport to enjoy a company burger with a glass of the Californian red dry. Recently the restaurant was closed, but I invented the hamburger at myself in kitchen. It is almost also good as the original.
- of 450 g of duck forcemeat (two the small duck fillets passed via the meat grinder, room temperature)
- 1/2 of a teaspoon of coarse salt
- 1/4 of a teaspoon of fresh ground black pepper
- 1 tablespoon of the greens of rosemary (crushed)
- 4 of hamburger bun from coarse flour or germinated grains plum ketchup (the recipe see further)
Warm a grill on average fire.
Carefully mix forcemeat with salt, pepper and rosemary. Form 4 flat cakes 2 cm thick from weight. Fry
- of Portions: 4
- Time of active preparation and general time: 15 minutes
the Filler can be formed and frozen.Plum ketchup
Two seconds - and it is ready
. Perfectly approaches burgers with a duck, but also it is good with burgers with a turkey.
- 1/4 of a glass of ketchup
- 1/4 of a glass of plum jam
Connect ketchup to jam and mix.
- Exit: 1 / 2 glasses
- Time of active preparation and general time: less than 5 minutes
the Appetizing duck on - Chinese
Is a dish is created for a festive feast or a nourishing Sunday dinner. It costs those efforts which are required for its preparation. Next day it is possible to serve duck soup with noodles of a sob. Eat a duck with sesame pancakes (or with ready Chinese pancakes, or tortillas), sauce hoysin from a red miso, the cucumbers cut by straws, and chopped green onions.
- 1 duck (who is washed out and dried up)
- coarse salt
- fresh ground black pepper
- 1 head of onions (cut on 4 parts)
- 2 asterisks of an anise
- 1/8 of a teaspoon of a ground carnation
- 1/4 of a glass of raw sugar
- boiled water
- 1 cucumber (cut by straws) for giving
- a bunch of green onions (small chopped) for giving
- sesame pancakes for giving
- sauce hoysin from a red miso for giving
Warm an oven to 180 ° Page
Cut off surplus of skin around a neck and an opening in the bottom of a duck carcass (at desire it is possible to use this skin for frying of potatoes). At a carcass separate skin from a breast, helping a knife tip, but trying not to damage. Carefully pierce skin in many places (50 punctures), without touching meat. It is necessary in order that during frying all fat followed in an utyatnitsa, forming an amazing crisp.Well season with
a duck, having salted a carcass and pepper from all directions, from above and from below. Fill an abdominal cavity with onions and asterisks of an anise. Lay a duck a breast up in a big utyatnitsa and strew with a ground carnation. Around a duck pour sugar. Then pour in boiled water - level has to reach 2,5 cm (that the thin skin became soft).
Densely cover an utyatnitsa with a foil. Bake within an hour, then turn a duck, cover with a foil and bake an hour more. Later shift a duck to a dish and let`s cool down. At this time deliver to utyatniyets on a plate and on strong fire a uvarita the liquid formed when frying to a half of the volume
- of Portions: 4
- Time of active preparation: 20 minutes
- General preparation time: 2,5 hours plus cooling of 9 hours
from a duck
For the first time I tried konf from a duck during travel with the father across France, in the town under the name “Josephine Shay Dyumon“. Never thought that the duck can be such tasty, gentle and at the same time crackling. I came to indescribable delight, having opened for myself the kassul which highlight is duck konf. When I ceased to eat pork and red meat, it was necessary to refuse also meat ragouts therefore I thought up own version of this dish. In it there is no pork, it differs in saturated aroma - an excellent dinner in a pot with which it is possible to indulge himself at the weekend. As if I wanted to prepare it for a kassula for the father - he precisely would estimate.
- 2 banks (on 400 g) haricots kannellino (washed out under water)
- 1 large feather of leek (from external part)
- of 7 garlic gloves (3 crushed and 4 crushed)
- coarse salt
- a garna bouquet (3 branches of parsley, 1 branch of a chervil, 2 carnations, bay leaf and 6 peas of black pepper)
- 4 slices of a smoked duck (to remove surplus of fat: kindle fat and keep it for the most tasty potatoes!)
- 1 head of onions (small chopped)
- of 1 bank (400 g) of tinned tomatoes, cleared of a thin skin, in own juice
- fresh ground black pepper
- 4 duck legs of a konfa (to remove surplus of fat)
- 2 tablespoons of the olive oil Extra Virgin
- the baguette of midday freshness (which is roughly crushed or passed 10 times in the food processor in the pulsation mode)
- 1 tablespoon of chopped greens of parsley
- 2 branches of a thyme
In a big pan connect haricot, a leek, 1 crushed garlic glove, salt and a bouquet of a garna. Fill in with cold water, bring to boiling, and then reduce fire. Leave to cook on weak fire while you prepare the rest. In a big frying pan fry slices of a smoked duck on strong fire within 3 minutes until they slightly are reddened. Lower fire, add onions and 4 crushed garlic gloves.Fry
on weak fire of 15 minutes. Then add tomatoes together with liquid, mashing them a wooden spoon, salt and well pepper. You cook on weak fire within an hour. Fry duck legs in a big frying pan on average fire. Let`s them be reddened well - for 5 minutes from each party, and then shift to a dish. Leave fat in a frying pan and add olive oil, add 2 remained crushed a garlic glove and warm up on average fire. At once add grain crumbs and fry 2 minutes that bread became impregnated with aromas. Then remove from fire, take out garlic, add parsley and stir.tomatoes have to be already ready
To this moment. Merge broth from haricot, having kept it, and take out onions, garlic and a bouquet of a garna. Add haricot to tomatoes, lay out to them duck legs and a thyme. Season with salt and pepper.
can postpone semi-finished products, ready to this moment, for the kassul Now and to store them in the refrigerator day or two, and then to continue to prepare according to the recipe - separately mix of haricot and a duck, bean broth and grain crumbs. Only before to continue, heat products to room temperature or at once warm an oven to 180 ° S. Posypte to a kassula grain crumbs, pour in 11/2 glasses of bean broth. Bake at 180 ° With until grain crumbs are reddened - about half an hour.
- of Portions: 4
- Time of active preparation: 1 hour
- General preparation time: 1,5 hours
From the book “The father`s daughter. Simple and tasty recipes for a family unification“