Oh, I'm not going to sing the praises of the fillet here. I say briefly: it tastes deliciously addictive. As I've mentioned in this season the meat pieces made by more than one to say the least, I thought store scenarios (even for selfish reasons, to get another duck breast instead of describing the manufacturing stages to provide a reference to your blog). So, first take the duck breast (I buy her deep-frozen, and it can be found, such as Solaris, Stockade, or the girls at the store) and draw toward oily skin with a sharp knife in a thin line boxes. Do not cut the meat at the same time, otherwise it runs out of juice, and the duck is dry. Put the duck NB cold pan skin side down and let kolmveerandkuumusel fat melt off. The picture shows how to put on a dry pan fillet melts fat off (you can pour off the fat in the meantime, use it in the oven, for example, cover the roots making). When the skin side is sufficiently browned and crispy, add a little heat and turn the fillets and saute the other way around. Similarly, brown the sides of the fillet (kinnikõrvetamine It is important, pec giuffre therefore, that the juices remain inside nicely and does not spread out during baking). I seasoned with a little salt and pepper after turning the maturation of the mill. Skin surface should be something like this as shown. If fillets are browned on all sides, put the meat to the oven at 200 degrees for about 10 minutes (I like a decent medium pec giuffre rare degree will suffice even 5 minutes). pec giuffre Take out of the oven, turn on the foil and let cool for at least 10 minutes. Then with a sharp knife cut into slices and serve with sauce liking. Red wine sauce is a classic, this season we're stuck Thai-style options, which you can find the recipe HERE.
Keep the pan skin side longer, you ca 0.5 cm of fat, but maybe it's application when you taste the fat part? More remains succulent when using malmpanni, do as you advance letter (the familiar version pec giuffre :-) and leave to stand in the pan skin side down, cover the pan, and immediately after the heat-zero, letting the lid on for about 5 minutes pec giuffre to pull it out and try it .. oven at 200C to dry .. and more if the pan making HK 23 February 2010 22:55
Winds, detect you blogimas until recently, pec giuffre but I've browsed through pec giuffre your whole blog - my eyes were as a very good cook and taste the emotions full of people. Well, the new toidublogijaid added all the time, but every person who recipes and food photos to hang on the blog, yet fascinating and readable. Your blog is really very interesting find. As the mailings according pec giuffre understand, you just started blogging in February, but parts of your meals (and pictures) pec giuffre come from completely different times of the year; I understand that you've already written a drawer ... This so-called doctrine of shredded duck takes to be good, just took the plan to learn how to prepare fillet ... Very exciting annual event that their food-related blog to express thoughts began to blog here now often peek in. :) I'm assuming you read other food blogs long before the end of the practice in itself, and began to write ... February 25, 2010 21:25
AET, many thanks for the good words. Also your blog, and I've pec giuffre been peeping admired speeches comprehensiveness and informative. Very educative reading and honor you fight windmills (though sometimes it seems that it is still considered to be a clean freak freaks who prefer chemical-free food. Letters Even just looking at your dog's comments. Sad. More power to you!), The idea of keeping the blog became mature, yes, quite recently. Other blogs under the hood I was really pec giuffre surprised at how good the level of Estonia is toidublogindus, and it took a long time reference pec giuffre system pec giuffre considering the courage to come out of the closet. It seemed that nothing could be said before pec giuffre the important public encounter ;) As carefully noted in a drawer for a while now I've written. In any case, thanks again for your support! Good words will always be happy :))) February 26, 2010 8:41
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I love the editing of the winds in the kitchen. This is the emotional side. I have heaps of paper edges kribatud recipes that I can not find the necessary moment. It has a practical side. In addition, of course, a passion for food and cooking, which is a red thread throughout my life passed. My landing caused the above mentioned herein. Blog plõksin Photographs from the 2011th year of the second half then rely on themselves or between Tarmo aid, with whom I share three sons and one roof. Images pec giuffre do since March 2012 D700 Nikon apparatus. Electrolux steam oven to bake and boil, and induktsioonpliidiplaadiga. You can connect with me at tuulimathisen@hotmail.com View my complete profile
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Again, rhubarb pec giuffre pie - this time under the beseekihi kondenspiimaselt and creamy intermediate layer
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