When you have guests and want to sell their berries, with an unusual but superb dish, go to the National Garden will keep you and make cookies to feed the ducks
1 duck, about 5-6 pounds
5 oranges, cut in half horizontally (if you remove the belly button is)
1 +1 tbsp, thyme (if you have fresh thyme, then a sprig
tassel with thyme and 1 tbsp dried thyme)
1. CC Oregano
4 bay leaves
1 tsp Ginger (powder)
1 / 2 tsp Mint (powder)
1 tbsp Coarse salt
1 tsp Black pepper, crushed (chopped)
3 CC Liquors' cointreau "or other orange-flavored
2 tbsp Corn flour
1 / 2 cup orange marmalade
1 apple (to grab the bird vourkilla)
Here you will tell me ... "but does not want oil well No. ;;;;ยป, D does not want and put your mind to work and understand why ....
Preparation
Pierce the skin of the goose with a large fork fork (the one with two away large parts, this good man to chase you to remove the eye because he sees football and does not let you see with Whom MEASURES The Yiangos the Virna). It helps to leave out some fat and also helps xeropsistei the bird, the goose or duck that is, (but anyone else is dirty mind the mind go, let it). This fat can be stored for future use, lasts up to 4 months.
1. Preheat oven to 205 C.
2. Remove neck and giblets
3. Cut all the fat left over from the opening of the abdomen and also
excess skin, surrounded by goose / duck.
4. Rinse well inside the abdomen, with tap water from the tap.
Let the sourosei well and dry the inside with paper
kitchen.
5. Put the goose breast up, lift wings and turn around the
to turn around the neck and the ends behind the back, so stay
fixed in one place.
6. Rub inside of goose with salt (coarse), pepper, oregano and also put
into the belly half of the 6 oranges, bay leaves and apple
7. Sew the opening of the abdomen with an awl and string (after the
wet well to avoid burning).
8. Tie legs together also with wet string.
9. Fold neck skin behind his back.
10. Pierced with fork fork same skin in different places to come in
fat as they cook.
Instructions to Naftilomenous
1. Place the goose on a tepsi the chest upwards.
2. In a bowl put oregano, 1 tsp Salt, pepper, and ginger;
stir well and pour the mixture a good goose.
3. Cover well with foil and the goose tepsi together and bake for 1
hours and 30 minutes
4. Set the oven temperature to 165 degrees and continue
cook for another two hours yet.
6. Meanwhile, in a bowl pour the juice from the other four halves
oranges. one (1) CC liqueur, cornstarch and remaining salt;
stir it all well and set aside.
7. In another bowl, thoroughly combine the jam, the other two (2)
tablespoons liqueur and mint.
8. By miia small spoon (or a large spoon), remove from the more tepsi
much fat you
10. Remove the foil and continued firing even for 45 minutes.
11. Remove the goose from the oven and smeared the good, all around the
mixture of jam.
12. Transfer goose to a warm Serving Platters and let stand, (not
standing because it will take the road) for 15 minutes.
13. Again, set the oven to 235 degrees out again in the goose
and continue baking for another 10 minutes or until the skin
golden and crispy.
SAUCE
1. In a saucepan put the sauce by using a thin tepsi
strainer.
2. Let stand until fat to stand out from the sauce
meat.
3. Slowly and carefully remove only the fat that has been singled out.
4. Measure the sauce, which was left to be equal to a one (1) mug. (If
not, then filled with water (to make a mug, antilavouWink.
5. Add now, this cup of the sauce to the mixture of orange
(You let the tip). (Equal Christ picked Morea?, Bravo
the paizakiaaaa)
6. Heat the sauce over medium heat until it boil (about a
minutes), stirring constantly. |
