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‘Duck’ Category

  1. Duck Legs and Potatoes Cooked in Cooked in Coke Recipe

    January 11, 2018 by Varga László

    Ingredients (2 servings):

    • 2 duck legs
    • 50 g fresh ginger
    • 750 g potatoes
    • 3-5 garlic cloves
    • 1 l cola soda – either Coca-Cola or Pepsi-Cola, I used Pepsi 🙂
    • Salt and pepper to taste
    • 1/2 l vegetable frying oil

     

    Preparation method:

    1. Slice the ginger into 1/2 cm slices.
    2. Chop the garlic.
    3. Wash thoroughly the potatoes and cut them into halves.
    4. Place the duck legs on the bottom of a pot, add the ginger slices and chopped garlic, top with the potatoes. Poor over the soda and add salt and pepper to taste.
    5. Cook over medium heat for about 40 minutes, until the duck meat is fork tender.
    6. Take out the potatoes and duck and drain.
    7. Heat the oil in a deep fryer or a deeper pan and fry the duck legs till crisp and the potatoes until golden.

  2. Duck with Sauerkraut in a Cast Iron Kettle – Hungarian Stew Recipe

    September 10, 2014 by Varga László

    Duck with Sauerkraut in a Cast Iron Kettle - Hungarian Stew Recipe

    I got a whole duck and wanted to cook it but since it was during the summer season of cooking stews in an open fire cast iron cattle at a friends garden, I looked to make a recipe with sauerkraut.
    I bought a whole head of pickled cabbage from the farmers market along with some apples and started to cook, the recipe:

    Ingredients (6-8 persons):

    • 1 whole medium duck about 2 kgDuck with Sauerkraut in a Cast Iron Kettle - Hungarian Stew Recipe
    • 3 medium onions
    • 1 garlic bulb
    • 1 medium pickled cabbage – about 1.5 kg
    • 250 ml white wine
    • 3-4 medium applesDuck with Sauerkraut in a Cast Iron Kettle - Hungarian Stew Recipe
    • 2 tablespoons sweet paprika
    • salt and pepper to taste
    • 2-3 tarragon branches

    Preparation method:

    1. Cut the duck in pieces.
    2. On a smaller fire, fry he fattier duck parts, melting the fat in the pot. When they are golden brown, remove them from the pot.Duck with Sauerkraut in a Cast Iron Kettle - Hungarian Stew Recipe
    3. Dice the onions and garlic.Duck with Sauerkraut in a Cast Iron Kettle - Hungarian Stew Recipe
    4. Fry the diced onions and garlic in the duck fat. Duck with Sauerkraut in a Cast Iron Kettle - Hungarian Stew RecipeWhen translucent add the sweet paprika and stir fry it for another 15 seconds.Duck with Sauerkraut in a Cast Iron Kettle - Hungarian Stew Recipe
    5. Return the duck pieces to the pot, add the wine and simmer for about half hour.Duck with Sauerkraut in a Cast Iron Kettle - Hungarian Stew RecipeDuck with Sauerkraut in a Cast Iron Kettle - Hungarian Stew Recipe
    6. Meanwhile wash the pickled cabbage if too sour, because it can suppress the duck’s taste. Then chop the cabbage in smaller chunks.Duck with Sauerkraut in a Cast Iron Kettle - Hungarian Stew Recipe
    7. Peal, clean and dice the apples into 2 cm cubes.Duck with Sauerkraut in a Cast Iron Kettle - Hungarian Stew Recipe
    8. When the meat is half done, add the chopped pickled cabbage, apples and pour water until all the pot’s ingredients are covered by it. Add the tarragon branches, some more paprika, salt and pepper to taste.Duck with Sauerkraut in a Cast Iron Kettle - Hungarian Stew Recipe
    9. Simmer over low heat until the cabbage has softened, stirring from time to time.
    10. If you like the soups more creamy, add to the plates some cream or yogurt.Duck with Sauerkraut in a Cast Iron Kettle - Hungarian Stew Recipe

  3. Roasted Duck with Guinness and Brown Gravy Recipe

    June 25, 2012 by Varga László

    [translations]
    [translate lang=english]

    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

    Preparation Method:

    1. Preheat the oven at 200 °C.
    2. Salt well the duck, place in an ovenproof dish and place it in the oven.
    3. 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 ;).
    4. Cook it this way for 1,5 – 2 hours depending on the size of the duck.
    5. Meanwhile prepare the brown sauce:
    6. Dice the veal. Chop the onions.
    7. Heat the oil in a pan and fry the chopped onion and meat  (chicken and veal) until golden-brown.
    8. Chop the carrots and the mushrooms.
    9. Add the crushed garlic, the chopped mushrooms and carrots, tomato paste, thyme and bay leaves and cook for another 2-3 minutes.
    10. Add the white wine and water, stir them well and cook without cover about 25 minutes until its liquid is reduced to a third.
    11. Add the stock and cook another 30 minutes until the liquid is reduced by half, then add the cornstarch.
    12. Cook another 2 minutes, then sift the gravy through a fine filter/strainer.
    13. In a saucepan, mix the honey, brown sugar, Guiness beer, cinnamon, nutmeg and cook them together for 10 minutes.
    14. Then add the brown sauce and simmer for another 15 minutes.
    15. Remove then tin foil from the duck (if needed) and pour over the sauce.
    16. Place the baby parsley roots in the oven dish near the duck.
    17. Baste the duck with the sauce thick at every 10 minutes for an hour.
    18. I made a sidedish – a fresh pea stew with some butter and a pinch of salt and pepper.
    19. 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.

    [/translate]
    [translate lang=magyar]

    Sült Kacsa Guinness és barnamártásal recept

    Hozzávalók (2-4 főre):

    1 kacsa
    növény olaj
    2 evőkanál méz
    1 evőkanál barna cukor
    fél doboz Guinness sör (250 ml) – (a többi, valamint más 2 doboz meg ittunk)
    egy csipetnyi fahéj (1/4 teáskanál)
    egy csipetnyi őrölt szerecsendió (1/4 teáskanál)
    2 csokor fiatal petrezselyem gyökér (kb. 250 g)
    kb. 1/2 kg friss zöldborsó

    A barna mártáshoz:

    3 evőkanál növény olaj
    400 g borjú borda bőséges hússal (használhatunk más darab borjúhúst is)
    250 g csirke darabok (én csirkecombot használtam)
    1 hagyma
    100 g gomba
    2 gerezd fokhagyma
    1 közepes sárgarépa
    1/2 evőkanál paradicsompüré
    1 ág kakukkfű
    2 babérlevél
    3 dl száraz fehérbor
    6 dl víz
    1,5 liter borjú-vagy csirke alaplé
    1/2 evőkanál kukorica keményítő

    Elkészítési módszer:

    1. Előmelegítjük a sütőt 200°C-ra.
    2. Sózzuk jól a kacsát, tegyük egy tűzálló edénybe és tegyük a sütőbe.
    3. Ha nincs elektromos sütő, akkor le kell takarni az edényt alufóliával, hogy megakadályozzuk a kacsát, hogy túl ki száradjon. Ha a sütő elektromos, ne törődjünk a fóliával.
    4. Így süssük 1,5 – 2 órát a kacsa nagyságától függően.
    5. Eközben elkészítjük a barna mártást:
    6. Kockázzuk fel a borjút. Aprítsuk fel a hagymát.
    7. Melegítsük fel az olajat egy serpenyőben, és megpirítjuk aranybarnára a felaprított hagymát és a csirke- és borjúhúhúst.
    8. Aprítsuk fel a sárgarépát és a gombát.
    9. Adjuk hozzá a zúzott fokhagymát, a felaprított gombát és sárgarépát, paradicsompürét, kakukkfüvet és a babérlevelet és főzzük 2-3 percig.
    10. Hozzáadjuk a fehérbort és a vizet, keverjük őket jól és fedő nélkül főzzük körülbelül 25 percig, amíg a folyadék le csökkent harmadjára.
    11. Adjuk hozzá az alaplét, és főzzük további 30 percig, amíg a folyadék felére csökken, majd adjuk hozzá a kukoricakeményítőt.
    12. Főzzük további 2 percig, majd átszitáljuk a mártást finom szűrőn keresztül.
    13. Egy serpenyőben, keverjük össze a mézet, barna cukrot, Guinness sört, fahéjt, szerecsendiót és főzzük őket 10 percig.
    14. Ezután hozzáadjuk a barna mártást és főzzük még 15 percig.
    15. Távolítsuk el az alufóliát a kacsáról (ha szükséges) és ráöntjük a mártást.
    16. Helyezzük a bébi petrezselyem gyökereket a sütő edénybe a kacsa mellé.
    17. Öntözzük meg a kacsát a vastag mártással 10 percenként egy óráig.
    18. Készítettem egy köretet – friss zöldborsó főzeléket némi vajjal és egy csipetnyi só és borssal.
    19. Tálaljuk egy fél sült kacsát a bébi petrezselyemmel az egyik oldalán, és a borsó főzelékkel a másikon. Tegyünk hozzá némi savanyúságot is: én használtam savanyú patisszon tököt.

    [/translate]
    [translate lang=romana]

    Reţetă: Raţă la cuptor cu Guinness şi sos brun

    Ingrediente (2-4 persoane):

    • o rață
    • ulei vegetal
    • 2 linguri de miere
    • 1 lingură de zahăr brun
    • o jumătate de cutie de Guinness (250 ml) – (restul, precum şi alte 2 cutii, le-am băut)
    • un vârf de cuțit de scorțișoară (1/4 linguriță)
    • un vârf de cuțit de nucșoară rasă (1/4 linguriță)
    • două legături de rădăcini tinere pătrunjel (aproximativ 250 g)
    • aproximativ 1/2 kg mazăre proaspătă

    Pentru sosul brun:

    • 3 linguri de ulei vegetal
    • 400 g coaste de vițel cu multă de carne (se poate folosi şi alte bucăți de carne de vițel)
    • 250 g bucăți de pui
    • 1 ceapă
    • 100 g ciuperci
    • 2 căței de usturoi
    • 1 morcov mediu
    • 1/2 lingură de pastă de tomate
    • 1 ramură de cimbrișor
    • 2 frunze de dafin
    • 3 dl vin alb sec
    • 6 dl de apă
    • 1.5 litri supă de pui sau de vițel
    • 1/2 lingură amidon

    Metoda de preparare:

    1. Preîncălziți cuptorul la 200 °C.
    2. Sărați bine rața, așezați-o într-un vas rezistent la căldură şi puneți-o în cuptor.
    3. Dacă nu aveți un cuptor electric, trebuie sa acoperiți vasul cu folie de aluminiu pentru a preveni rața să devină prea uscată. În cazul în care cuptorul este electric, nu mai folosiți folie..
    4. Coaceți-o în acest fel timp de 1,5 – 2 ore, în funcție de dimensiunea raței.
    5. Între timp, pregătiți sosul brun:
    6. Tăiați cuburi vițelul. Tocați ceapa.
    7. Încălziți uleiul într-o tigaie şi prăjiți ceapa tocată şi carnea (de pui şi de vițel), până când devine aurie.
    8. Tocați morcovii şi ciupercile.
    9. Adăugați usturoiul zdrobit, ciupercile tocate şi morcovii, pasta de tomate, cimbrul şi frunzele de dafin şi prăjiți pentru încă 2-3 minute.
    10. Adăugați vinul alb şi apa, amestecați-le bine şi fierbeți fără capac aproximativ 25 de minute, până când lichidul se reduce la o treime.
    11. Adăugați supa şi fierbeți alte 30 de minute, până când lichidul se reduce la jumătate, apoi adăugați amidonul.
    12. Fierbeți alte 2 minute, apoi cerneți sosul printr-o sita fină.
    13. Într-o cratiță, amestecați mierea, zahărul brun, berea Guinness, scorțișoara, nucșoara şi fierbeți-le împreună timp de 10 minute.
    14. Apoi adăugați sosul brun şi fierbeți timp de încă 15 minute.
    15. Scoateți apoi folia de aluminiu de pe rață (dacă este necesar) şi turnați sosul peste.
    16. Așezați rădăcinile de pătrunjel tinere în vasul din cuptor lângă rață.
    17. Ungeți rața cu sosul gros la fiecare 10 de minute timp de o oră.
    18. Am făcut o garnitură – un soté de mazăre proaspătă, cu ceva unt şi puțină sare şi piper.
    19. Serviți o jumătate de rață cu pătrunjel tânăr de o parte, şi sotéul de mazăre de cealaltă parte. Așezați de asemenea, câteva murături – eu am avut niște murături ungurești: dovlecei pattison.

    [/translate]