|
|
fried duck
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
|
 |
1 duck, about 2 kg |
|
|
3-5 cardamom pods |
|
|
4-5 mastic grains, cooking oil, salt, and pepper |
|
|
1 onion |
|
|
1 tablespoon flour |
|
|
1 tablespoon lemon juice |
|
|
|
|
طريقه التحضير |
|
 |
Boil water with onion, seasoning, and spices, |
|
|
Add duck and parboil, about 10 minutes. |
|
|
Remove the duck from broth, cool, and cut into joints. |
|
|
Fry the duck joints in the oil until golden brown, then place in serving dish, keeping warm. |
|
|
Using the leftover oil, fry flour until golden, then remove from flame |
|
|
Add 1-2 cups of broth gradually, stirring constantly until smooth. |
|
|
Adjust seasoning, return to flame, and cook for 3-5 minutes. |
|
|
Add lemon juice and pour over fried duck joints. |
|
|
|
|
تعلقيقات المستخدمين
أضف تعليق
|
