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Cooking collard greens
A recipe lightweight,cooking collard greens) despite the presence of duck fat. I make my own duck confit, but you can find ready to trade.
...
Ingredients for 6 people.
- 3 duck duck confit (or 6 thighs)
- 1 green cabbage
- 50 cl dry white wine
- 200 g smoked bacon
- 2 carrots
- 2 onions
- 4 cloves
- 1 tablespoon juniper berries
- 1 teaspoon paprika
- Salt and pepper
Preparation time: 30 minutes. Cooking time: 2 hours.
(Cooking collard greens)
The recipe.
- Place a pot full of hot water over high heat.
- Peel the onions, share in 2 prick 4 cloves in half an onion, chop the rest.
- Peel and cut the carrots into slices.
- Remove the large cabbage leaves, wash in cold water. Share the heart in 4 rinse.
- Dip the heart into the pot of boiling water.(cooking collard greens) Wait 2 minutes, then add the stacked on each other and cried with a spatula leaves. Let blanch 2 minutes then drain it.
- Remove coarse ribs leaves and stalk of the heart, cut the cabbage into strips.
- Place a saucepan (cooking collard greens) over high heat, add 3 tablespoons of duck fat (which surrounds the confit). As soon as it sizzles, take it bacon.
- When they start to brown,(cooking collard greens) add the sliced onions, fry until 2 minutes, then add the cabbage strips and mix.
- Add juniper berries, paprika, salt and pepper. Pour the white wine and mix. Slide the onion stuck with cloves in the middle of cabbage,(cooking collard greens) cover, cook over low heat 30 minutes.
- After 30 minutes, add the sliced carrots, stir, continue cooking for 1 h 30 min.
- A quarter of an hour before the end of cooking cabbage, remove the duck from the gangue fat (reserve it cool for another recipe).
- Put a frying pan over medium heat. Place the duck breasts skin side down in the pan. Cover, cook for 10 minutes. Turn the breasts, cooking collard greens continue always simmering 5 minutes.
Serve the duck accompanied by braised cabbage.
A recipe lightweight,cooking collard greens) despite the presence of duck fat. I make my own duck confit, but you can find ready to trade.
...
Ingredients for 6 people.
- 3 duck duck confit (or 6 thighs)
- 1 green cabbage
- 50 cl dry white wine
- 200 g smoked bacon
- 2 carrots
- 2 onions
- 4 cloves
- 1 tablespoon juniper berries
- 1 teaspoon paprika
- Salt and pepper
Preparation time: 30 minutes. Cooking time: 2 hours.
(Cooking collard greens)
The recipe.
- Place a pot full of hot water over high heat.
- Peel the onions, share in 2 prick 4 cloves in half an onion, chop the rest.
- Peel and cut the carrots into slices.
- Remove the large cabbage leaves, wash in cold water. Share the heart in 4 rinse.
- Dip the heart into the pot of boiling water.(cooking collard greens) Wait 2 minutes, then add the stacked on each other and cried with a spatula leaves. Let blanch 2 minutes then drain it.
- Remove coarse ribs leaves and stalk of the heart, cut the cabbage into strips.
- Place a saucepan (cooking collard greens) over high heat, add 3 tablespoons of duck fat (which surrounds the confit). As soon as it sizzles, take it bacon.
- When they start to brown,(cooking collard greens) add the sliced onions, fry until 2 minutes, then add the cabbage strips and mix.
- Add juniper berries, paprika, salt and pepper. Pour the white wine and mix. Slide the onion stuck with cloves in the middle of cabbage,(cooking collard greens) cover, cook over low heat 30 minutes.
- After 30 minutes, add the sliced carrots, stir, continue cooking for 1 h 30 min.
- A quarter of an hour before the end of cooking cabbage, remove the duck from the gangue fat (reserve it cool for another recipe).
- Put a frying pan over medium heat. Place the duck breasts skin side down in the pan. Cover, cook for 10 minutes. Turn the breasts, cooking collard greens continue always simmering 5 minutes.
Serve the duck accompanied by braised cabbage.
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