June 25, 2012 by Varga László
Ingredients (2-4 persons):
- 1 duck
- vegetable oil
- 2 tablespoons honey
- 1 tablespoon brown sugar
- half a can of Guinness (250 ml) – (the rest as well other 2 cans we have drank 😉 )
- a pinch of cinnamon (1/4 teaspoon)
- a pinch of ground nutmeg(1/4 teaspoon)
- two bunches of baby parsley roots (about 250 g)
- approx. 1/2 kg fresh peas
For the brown sauce:
- 3 tablespoons vegetable oil
- 400 g veal ribs with plenty of meat (you can use other pieces of veal as well)
- 250 g chicken parts ( I used chicken legs)
- 1 onion
- 100 g mushrooms
- 2 garlic cloves
- 1 medium carrot
- 1/2 tablespoon tomato paste
- 1 thyme branch
- 2 bay leaves
- 3 dl dry white wine
- 6 dl water
- 1.5 liter veal or chicken stock
- 1/2 tablespoon cornstarch
- Preheat the oven at 200 °C.
- Salt well the duck, place in an ovenproof dish and place it in the oven.
- If you you don’t have an electric oven, the you should cover the dish with tin foil to prevent the duck to get too dry. If your oven is electric, don’t bother with the foil ;).
- Cook it this way for 1,5 – 2 hours depending on the size of the duck.
- Meanwhile prepare the brown sauce:
- Dice the veal. Chop the onions.
- Heat the oil in a pan and fry the chopped onion and meat (chicken and veal) until golden-brown.
- Chop the carrots and the mushrooms.
- Add the crushed garlic, the chopped mushrooms and carrots, tomato paste, thyme and bay leaves and cook for another 2-3 minutes.
- Add the white wine and water, stir them well and cook without cover about 25 minutes until its liquid is reduced to a third.
- Add the stock and cook another 30 minutes until the liquid is reduced by half, then add the cornstarch.
- Cook another 2 minutes, then sift the gravy through a fine filter/strainer.
- In a saucepan, mix the honey, brown sugar, Guiness beer, cinnamon, nutmeg and cook them together for 10 minutes.
- Then add the brown sauce and simmer for another 15 minutes.
- Remove then tin foil from the duck (if needed) and pour over the sauce.
- Place the baby parsley roots in the oven dish near the duck.
- Baste the duck with the sauce thick at every 10 minutes for an hour.
- I made a sidedish – a fresh pea stew with some butter and a pinch of salt and pepper.
- Serve half of a duck with the roasted baby parsleys on a side and the pea stew on the other. Place some pickles too, I had some Hungarian: pattypan squash pickles.
Category Duck | Tags: bay leaf,beer,carrots,chicken,cinnamon,duck,honey,mushrooms,nutmeg,oven,parsley,peas,pickles,wine | 1 Comment
June 23, 2012 by Varga László
For my birthday I did my shopping in the farmers market as usual, but because I was a bit uncertain of what I will cook, I overdid the shopping. So I ended with a lot of onions ( small nice ones 😉 ) and I wondered for days what to do with them and not to spoil because of the heat at my appartment.
In the end I decided to do a French onion soup, and finally I cooked it yesterday early in the morning because of the cooler temperatures then.
So there you have the recipe: (Bon appetit!)
Ingredients (4 persons):
- 1 kg onions
- olive oil
- 1/4 teaspoon of sugar
- 4 cloves of garlic
- 3 cups of meat or vegetable stock, I used some goose stock I had in the freezer
- 1 cup of wine, I used some housewine made by my mother
- 2-3 bay leaves
- 1-2 branches of fresh thyme
- salt and pepper
- 4 slices of toasted French bread
- 2 types of cheese – one harder and one softer, bought from the farmers market too
- Cut the onions in halves then slice them (do not chop them).
- In a large pot heat the olive oil and sauté the onions and the chopped garlic cloves over medium heat until caramelized, for about half an hour, stirring only from time to time just not to stick to the pot.
- Add the sugar to boost the caramelization process and continue for another 5-10 minutes.
- Add the stock of your choice, mine was like I said goose , wine, bay leaves and thyme branches.
- Lower the heat and simmer for another half an hour, until it thickens. Season to taste with salt and pepper.
- Toast the bread slices.
- Grate together the two cheese types. If you like garlic grate also to it some garlic cloves and mix them together gently.
- Divide the soup into 4 oven proof ceramic pots, place on top of each pot one slice of toast.
- Sprinkle plenty of grated cheese on top of the toast.
- Put the pots in the oven and broil them for 10 minute until the cheese melts and gets bubbly.
- Serve hot directly from the oven.
Category French, Soup | Tags: bay leaf,easy,French,garlic,onions,oven,soup,thyme,toast,wine | 3 Comments
June 18, 2012 by Varga László
Category Beef, Ethnic | Tags: allspice,beef,blackberry,bread,ethnic,Finnish,gravy,jam,keffir,meatballs,onions,paprika,potato | No Comments