Receipt – Preparation time: 90 min … For 6 persons
Ingredients: for the duck: 6 fattened duck legs, large grain salt, pepper, 2 teaspoons brown sugar, 1 head onion, 10 cloves garlic, 2 tbsp fresh ginger or, 1 teaspoon ground ginger, 3 squeezed oranges or 3 dl orange juice, 1 branch rosemary, 1 nutmeg flower, 2 nutmeg flowers, 2 nuts.
For cherries: 1 bottle of pitted cherries compote or 40 dkg frozen cherries, 1 pinch of salt
Cooking: The duck legs are cleaned, shaped, then rubbed with salt, pepper, brown sugar and left to stand until the other ingredients are prepared.
Peel the onion, garlic and ginger and cut into rustic pieces. Squeeze the orange juice into a deep baking sheet, then place the duck legs on top and arrange the onions, ginger, and rosemary around it. The fat is analyzed on a crab, then the baking sheet is covered with aluminum foil and we bake it slowly, at 90 degrees for 8 hours or even overnight, and we confit it in a technical language. When the time is up, we take the duck legs out of the fat with a shovel spoon, on a baking sheet that we want to bake and let it cool down. We can even put it in the fridge and only finish it fresh in the next 1-2 days.
When the time comes to eat, take the baking tray out of the fridge and simply put it in the oven at 200 C degrees and bake it crispy, then eat it fresh!
For the Holiday Duck Trousers with Red Wine Symptoms – Ünnepi Kacsacomb Vörösboros Meggyel, the canned sour cherries are filtered or the frozen sour cherries are thawed and then inspected one by one to remove the seeds. Boil the cherries with salt, pepper and red wine. The starch is mixed with a little water and quickly added to the sauces to thicken it.
When done, remove from the heat and butter and stir in the honey. It can be consumed immediately or reheate.
To be continued with Tips and Hints
© Aggie Reiter
Rolling in Budapest 