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  1. Confit Duck Gizzards Recipe

    January 18, 2019 by Varga László

    Ingredients (2 servings):

    • 1/2 kg duck gizzards
    • 1 jar of duck fat
    • 6-7 garlic cloves
    • extra virgin olive oil
    • 2-3 tablespoons fish sauce
    • salt and freshly ground black pepper
    • Italian flat pasta
    • a bunch of green onions        

    Preparation method:

    1. Chop the garlic.
    2. Wash and then pat dry the gizzards.
    3. Add the gizzards into a bowl or a smaller pot together with the olive oil, salt, ground pepper, chopped garlic and fish sauce. Let them marinate overnight, or at least a few hours.
    4. Heat your oven to 90 degrees C.
    5. Pour the duck fat in an oven-safe pot and heat it up until the fat gets liquid.
    6. Remove the gizzards from their marinade, shake off the extra bits and lay them in the pot with duck fat, so they are entirely covered by the fat.
    7. Cook in the oven for 3-4 hours until cooked to your desired doneness.
    8. Cook the pasta according to the instructions but I would recommend taking one minute of their recommended cooking time.
    9. After cooked place them in a frying pan together with the remaining marinade and sautee them for 1-2 minutes over low heat.
    10. Served the gizzards with the garlic-olive oil pasta, garnish with some greens, I used chopped green onions.

  2. Chicken Liver and Chanterelles Stewed with Wine and Pear Jam – Recipe

    January 9, 2019 by Varga László

    Ingredients (4 servings ):

    • 1/2 kg chicken livers
    • 1/2 kg chanterelle mushrooms
    • 100 ml white wine
    • 1-2 tablespoons pear jam (to taste)
    • 100 g butter
    • 3-4 garlic cloves
    • 1 large onion
    • 200 g double cream
    • a bunch of parsley leaves.

    Preparation method :

    1. Wash and clean the livers. Cut them in smaller pieces, each one in 2-3.
    2. Wash and clean the mushrooms. Cut them in smaller pieces.
    3. Chop coarsely the onion.
    4. Chop the garlic.
    5. Heat the butter in a heavy bottomed pot over medium heat.
    6. Add the chopped onions and salute them for 2 minutes.
    7. Add the chicken livers and garlic and continue to fry over medium heat for another minute.
    8. Add the mushrooms, wine, pear jam, season with salt and freshly ground black pepper. Cover and cook for 10 minutes.
    9. Chop the parsley leaves, setting aside half of them for garnishing.
    10. Add half of the chopped parsley leaves and the double cream.
    11. Cook uncovered for 5-10 minutes until mushrooms are cooked and sauce reduced to the desired consistency. Adjust taste with salt and pepper if needed.
    12. Serve with boiled potatoes and garnished with chopped parsley leaves.

  3. Roasted Carp with Lemons and Tangelo Oranges

    January 8, 2019 by Varga László

    Ingredients (4-6 servings):

    • 1 large carp, about 2-3 kg
    • 1 lemon
    • 1-2 tangelo oranges
    • salt and pepper to taste
    • a handful of capers

    Preparation method:

    1. Slice thinly the citrus fruits.
    2. Clean the fish of its guts and scales. Mine was already cleaned, so I skipped this step.
    3. Season liberally with salt and freshly ground black pepper both sides of the fish and the inside.
    4. Place in the inside a layer of tangelo orange slices and one of the lemon slices. Sprinkle the capers inside the fish too.
    5. Place the fish in an oven-proof tray.
    6. Squeeze the juice of a tangelo orange on top of the fish.
    7. Lay some tangelo oranges and lemon slices on top of the fish.
    8. Bake in the preheated oven xXX minutes, basting once with some orange juice.