Entenschenkel mit Pilzsauce und Kartoffelpüree

Entenschenkel mit Pilzsauce und Kartoffelpüree

von 2015. März 10. Dienstag

In der ungarischen Küche sind Entenschlegel in der winterlichen ungarischen Geschmackswelt ein häufiges Gericht, diese traditionelle Speise bieten wir jetzt mit einer sehr leckeren Pilzsauce an und machen es so zu etwas ganz Besonderem!

  • Zubereitungszeit : 30 Minuten
  • Kochzeit : 2h 00 min

Zubereitung

Place the duck legs with salt in a baking sheet, put aside unpeeled apples cut into quarters and the clean onions and sprinkle with clean fresh rosemary. Bake them on 200°C for 2 hours until it becomes golden brown.

During the duck preparation in case of fattier meat, take care of the fat, periodically take it away with a spoon because they won't be crispy. Cut the oyster mushroom, Portobello, brown and white mushrooms into slices. The finer the mushroom sauce, the more varieties of mushrooms are used. Put salt and pepper on the mushroom slices and on little oil in a large saucepan steam them, then get out with spoon and put it aside.

Make thickening from the water and cooking cream, mix it with the mushroom liquid remained in the saucepan and boil for 2-3 minutes. If it is too thick, we can dilute it with more water but take into consideration that it will thicken more over time. Push 3-4 cloves of garlic, put back the steamed muchroom and mix with green spices (coriander or parsley).

Serve the golden roasted duck legs with this special mushroom sauce, baked apples and mashed potatoes.

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