Roast Duck — lunch recipes

Roast Duck — lunch recipes 

Roast Duck

Roast Duck

 

Italian cuisine is not coincidentally is one of the most popular and revered in the world. She even recognized by UNESCO, the national cultural heritage of Italy! The secret of success of traditional Italian dishes in an unparalleled product quality and ease of cooking. Light salads, seafood, the freshest and such useful cheeses mozzarella, parmesan and lots of vegetables, only the fresh pasta of durum wheat and, of course, incredibly useful cold pressed virgin olive oilExtra Vergine and balsamic vinegar, which since ancient times considered present medicine due to its unique composition all it rejuvenates and revitalizes you from the inside out, but also gives a terrific taste. And if it tastes good, so the mood! That is why Italians are such cheerful, positive and beautiful people.

Ingredients for 4 persons:

  • 4 slices of duck breast
  • 4 Duck legs
  • Balsamic cream with cherry flavor
  • 100 g cherry
  • 4 Apple
  • 1 tablespoon sugar
  • butter
  • Basil, pepper, salt to taste

Cooking:

Within three to four hours to bake the duck breasts at a temperature of 250 F, pre need meat with salt and pepper. Duck legs need to boil, then FRY with sunflower oil on medium heat for 10-15 minutes.

Peel the apples and cut them into cubes. We recommend you to prefer fruit with sour taste that will give the dish a more refined taste. On a small fire duringthe butter and add the tablespoon of sugar in it. You have to mix the mixturewith apples that are better Browning on low heat until the apples will not be rosy.

Pour into dish apples, then the leg and previously slices sliced duck breast.

The finished dish you want to decorate with cherries and balsamic cream withcherry flavor.

Another delicious recipe — Lemon rice with chicken

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Roast Duck
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