Per la salagione e la cottura della

Per la salagione e la cottura della coscia d'anatra
Mettere le cosce d’anatra disossate a marinare con il sale grosso per una notte. Lavarle, asciugarle, disporle in una placca alta coperte d’olio di semi e cuocerle in forno a 90°c per 3 ore circa. Scorarle dall’olio, asciugarle e arrostirle in una padella dalla parte della pelle finché dorate.

Per la finitura delle cosce d'anatra
Cospargere le cosce prima con il miele e poi con tutte le altre spezie e semi, infornarle nuovamente a 200°c per 5 minuti

Per la finitura
Arrostire le verdure in una pentola capiente, aggiungere il concentrato, le ossa e bagnare tutto con acqua, bollire per 2 ore circa, filtrare e fare ridurre fino a 100 ml. Legare con la maizena diluita e regolare di sale e agrodolce. Disporre le cosce d’anatra al centro del piatto, nappare con la salsa e terminare il piatto con le puntarelle cotte e crude.

결과 (영어) 1:

For brining and cooking the duck legPut the duck boned thighs marinate with salt for one night. Wash them, dry them, put them in a full plate covered with vegetable oil and cook in the oven at 90° c for 3 hours. Scorarle oil, dry them and brief frying in a pan skin side until golden brown.Duck thighs finishingSprinkle thighs before with honey and then with all the other spices and seeds, bake in the oven at 200° c for 5 minutes againFor finishingRoast the vegetables in a large saucepan, add the tomato paste, bones and sprinkle everything with water, boil for 2 hours, filter and reduce up to 100 ml. Bond with the cornstarch diluted and season with salt and bittersweet. Arrange the Duck legs in the middle of the dish, sprinkle with the sauce and finish the dish with cooked and raw sprouts.

결과 (영어) 2:

For salting and cooking the duck leg
Put the marinated boneless duck legs with salt for one night. Wash and dry, arrange them in a high-covered plate of seed oil and cook in the oven at 90 ° c for 3 hours. Scorarle oil, dry them and roast them in a pan skin side down until golden. For the finishing of the duck legs Sprinkle the thighs first with honey and then with all other spices and seeds, bake again at 200 ° C for 5 minutes for finishing Roast the vegetables in a large pot, add the concentrate, bones and sprinkle all over with water, boil for 2 hours, filter and do reduce up to 100 ml. Tie with the cornstarch diluted and salt and sweet and sour. Arrange the duck legs to the center of the plate, nappare with the sauce and finish the dish with chicory cooked and raw.

결과 (영어) 3:

P, Portugal, country located on the Iberian peninsula in southwestern Europe
 
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