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Duck legs with strawberry puree and cottage cheese

Duck legs with strawberry puree and cottage cheese

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We wash the thighs, place them in a tray, salt them, pepper and sprinkle with lemon juice and leave them to marinate for about half an hour.

Wash the strawberries and remove the tails, then blend them, add the cottage cheese and mix. Add the pumpkin seeds, chopped leurda, mix and match the taste of salt and pepper. Season with fresh oregano to taste and put the puree in the fridge until the thighs are ready.

After the legs have been marinated, cover the tray with aluminum foil, put them in the preheated oven at 200 degrees C, for about 30 minutes, then remove the foil and put them back in the oven until golden brown, turning them on both sides and sprinkling them with the juice from the tray.

Good appetite!

Turkey mince with pea puree

Piccata is an Italian schnitzel. Its peculiarity is that it is not fried in an oil bath, and it is served & # 8222syrup & # 8221 with a sauce made from the fat in which it was fried and lemon. It is really very good and elegant. It can also be made with chicken or especially veal. Also, the sauce has many variations, I used a basic recipe and not very loaded. You can also put wine, you can put capers, you can enrich it with more butter. Sometimes you can add onions or garlic (or both). There are options in which, in addition to lemon juice, the dishes are also put. There are many possibilities, as well as tastes!

As for the pea puree, it is so simple to make, and so good, that it must be tried and MUST be eaten as often as possible. I think it's even healthier than potatoes, so I don't see why I shouldn't use it at least as often. So far for me, pea puree is the king of purees.

It starts with pea puree, because it is made quickly and is easier to keep warm. You can put it on top of a pot of boiling water, which boils on an extremely low heat. You can also use canned peas, but the puree turns yellow, and not so good-looking. Of course, if it's the season, you can use fresh peas!

Ingredients pea puree:

  • 400 g frozen peas
  • a tablespoon of oil
  • a fried onion
  • around 30-40 grams of butter (even 20, depending on taste)

Saute onions in oil until translucent. Put the frozen peas on top, mix well, and add enough water to cover the peas. Simmer over medium heat for about 15 minutes, until the peas are cooked through. Drain the juice if it is too much, but keep it to thin or thicken the puree as appropriate.

Blend the peas with the blender, and add butter while doing this. Add more of the juice in which it boiled to obtain the desired consistency. It should not be too liquid. While passing, add salt and pepper to taste. That's all. Keep warm until it stings.

Chopped turkey ingredient:

  • 2 eggs
  • a tablespoon of water
  • 200 g breadcrumbs
  • 8 small pieces of turkey breast, beaten for snitel (total about 500 g)
  • two tablespoons of butter
  • a tablespoon of oil
  • 200 ml bird soup
  • 2 tablespoons lemon juice
  • lemon slices for serving

Beat eggs with water in a deep plate. Put the breadcrumbs on another plate. The meat is given through eggs and then through breadcrumbs. Heat the butter and oil in a large pan. If not all the snails take place at once, put only half of the quantities of butter and oil and fry in two tranches. Fry the snails for 3-4 minutes on each side. Remove and keep warm.

In the pan in which you fried the snails, pour the chicken soup and lemon juice (over the rest of the fat and the leftovers from the snails). Bring the mixture to a boil, stirring to remove the frying residue from the bottom of the pan. Boil for 1-2 minutes until the sauce thickens very little.

Put a little sauce over the slices, and serve the rest separately. Each schnitzel is garnished with a slice of lemon. Next to them comes, of course, pea puree. DELICIOUS! Holiday menu, no other.

Mix eggs well with a pinch of salt. Add cheese, yogurt, sugar, vanilla sugar, rum essence, orange peel and semolina.

Mix after each ingredient with a wooden spoon. Peel the strawberries, wash them and then cut them into 2-3 pieces (depending on how big they are) vertically.

Grease the pie sheets with oil on each one. Grease a tray (32/24) with oil and line it with flour. Place 5 greased pie sheets at the base of the tray and pour half the amount of filling. Put half of the amount of strawberries on top of the filling. Cover with another 5 sheets of pie, put the other half of the filling and strawberries. And at the end we put the rest of the pie sheets.

Put the pie in the preheated oven and leave it until it browns slightly. While the pie is in the oven, we take care of the orange syrup. We mix the fresh orange juice with the sugar and put it on the fire, letting it boil for a few minutes, then we put it aside. When the pie is done, take the tray out of the oven, cut it into suitable pieces and pour the hot syrup over it.

Put back in the oven and leave until the syrup is absorbed (about 10-15 min).

Duck legs with champ

Maybe you're afraid of duck legs. They look fat and fluffy & # 8230and & # 8230 are not chickens. But if cooked properly they are absolutely delicious. Follow the method here, and you will get perfectly cooked duck legs! Delicious, juicy and tender! As a garnish I chose champ, a simple dish of Irish origin. Basically, mashed potatoes with butter, milk and green onions! Absolutely delicious, this proves again that what was once the food of the poor, can be a delicacy today!


  • 2 duck legs
  • salt and pepper
  • 1 kg of white potatoes
  • 100 ml of milk
  • 60 g butter (possibly a little more)
  • a bunch of green onions

First the thighs! Prick the thighs with a toothpick to penetrate the skin. The duck is fat, and we do this to create points where the fat can drain. Season with salt and pepper. Preheat the oven to 160 degrees. Put a pan with a thick bottom, without oil, on the big flame, and let it heat up well for 2-3 minutes. When it is hot, we put the duck legs with the skin down. We leave them for a few minutes until the skin is well browned. Then we turn them over and leave them for a few more minutes. We take them from the pan, and put them on a grill, in the oven. Be sure to have something underneath to drain the fat and not to soil the oven. Leave it in the oven for an hour and a half. When they are ready, take them out, let them rest for 5-10 minutes and break the meat off them with a fork. Keep the skin (which should be crispy) is wonderful!

Now let's move on to the field! Peel the potatoes and cut them into equal pieces. Put them in a large pot and cover with cold water. Add a generous pinch of salt. Bring to the boil, then reduce the heat and leave for 15-20 minutes, until well cooked. Drain the potatoes, and put them in the pan for another 15-20 seconds, over high heat, to dry completely, stirring constantly.

Meanwhile, heat the milk. Crush the potatoes with a special sieve. If the blender or mixer is used, the puree comes out sticky, due to the starch. If you want very fine puree, pass the mashed potatoes through a sieve. Mix the butter in the potatoes, and add the chopped green onions. When the milk is about to boil, put it lightly over the puree, and beat with a wooden spoon. If you want an even tastier champ, add more butter and beat well with a wooden spoon. Season with salt and pepper!

Mount on the plate. I also have a baked pepper, the idea of ​​somitation. I don't know how much it fits in the landscape, but we like it, so we messed up! Great appetite!

Sunday, July 3, 2016

Confit duck legs with mashed potatoes and cherry jam

Rat ingredient:
& # 8226 4 rat legs
& # 8226 & # 189 garlic
& # 8226 3 bay leaves
& # 8226 5 juniper berries
& # 8226 & # 189 rosemary thread
& # 8226 3 thyme branches
& # 8226 5 cloves
& # 8226 duck or goose fat
& # 8226 duck stock

Cherry jam ingredients:
& # 8226 1 cup cherry
& # 8226 1 cup of sugar
& # 8226 3 glasses of water
& # 8226 & # 188 cinnamon stick
& # 8226 1 nutmeg knife tip
& # 8226 1 tip of allspice knife
& # 8226 1 knife tip of ground black pepper
& # 8226 1 tablespoon lemon juice

Ingredients for puree
& # 8226 4 potatoes
& # 8226 80 g mascarpone
& # 8226 60 ml milk
& # 8226 30 g butter
& # 8226 sare

Ingredients for decoration:
& # 8226 grated peel from & # 188 lemon
& # 8226 orange peel
& # 8226 basil leaves
& # 8226 green peppercorns

Method of preparation:
The duck
The duck legs are passed over the fire to remove any feathers. Put all the ingredients in a pot and simmer for 30 minutes, until the fat melts. Then leave at 50-60 degrees Celsius, on very low heat, almost 4 hours (candied). It is set aside.
Sour cherry jam
Pour all the ingredients in a pot, except the cherries, and let it boil for about 20 minutes. The seedless fruit is added to the resulting syrup. Reduce heat and continue boiling until jam is obtained. After it is ready, put it in the fridge.
Wash the potatoes and boil them in their skins, with salt, until soft. Remove from the water, clean and put in the oven at 30 degrees Celsius for 25 minutes, until the water evaporates. Put them in the pot, crush them, pass them through a fine sieve, add mascarpone, milk and butter. Leave it on the fire and mix well, until all the ingredients are bound, and it acquires a velvety texture.
Place the puree on half a plate on a thin bed. On top, place the duck thighs from which the skin has been removed. Make a gnocchi of jam and place it over the thighs. Decorate with orange peel and grated lemon, basil leaves and green peppercorns. Add a tablespoon of duck stock over the puree.

Video: Duck Confit Parmentier Bruno Albouze (January 2023).