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duck pot roast
Ducks are normally sold alive and like all poultry they are slaughtered and never smothered, allowing blood to run out. For puckling the duck, it should be placed in boiling water directly after slaughtering it. The soft hairs can be singed off over a naked flame. After cleaning the feather, you should empty the entrails, keeping the gizzards, heart, and liver.
المقادير
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1 duck, about 2 kgs |
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bay leaf |
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cooking oil, salt and pepper |
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2-3 cardamom pods |
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طريقه التحضير |
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Cut duck into neat joints and fry in the oil until golden. |
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Put into cooking pot. |
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Tie bay leaf and cardamom in muslin bag and add to cooking pot. |
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Add hot water to barely cover, season, and cook over slow flame, adding more hot water whenever needed. |
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تعلقيقات المستخدمين
أضف تعليق
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