Duck and mushrooms

  • Time 45 minutes
  • Servings 6 People
  • 1 Precisely freeze white mushrooms on the top shelf. The perfect option is to use fresh ones.
  • 2 Two stalks, one salad, and one carrots, smash olive butter and dried up to 180 degrees in the oven for 30 minutes. You can miss this step and just clean up the breast in the water or use your way, but this way of cooking a bulon is a very aromatic result.
  • 3 For a duck bulon, two duck breasts (possible to be replaced with legs) shall be placed in cold water and shall be dripped. Remove the pen and add the worn vegetables, the laurel sheet and the shower pepper.
  • 4 In one hour and an hour ' s time, add a mushroom bubble (when you wish, you may either not use or froze dried white mushrooms and add a bulon to them) to bar another half hour.
  • 5 Then heal the bulon and cool it in the fridge for about two hours. Take off the noise of fat.
  • 6 The beam shall be cut in half rings, one carrots and a beetle with a straw.
  • 7 On vegetation oil, torch a carrots on average to golden light, about 5-7 minutes, permanently laughing. Add a bee and apple vinegar and push another 10 minutes.
  • 8 Then add tomatoes in your own juice and push 10 minutes.
  • 9 On a separate shoe, heating vegetable oil and roasting large, cut mushrooms with fresh thin (referring 4 stools for jewelry) also to the golden crust.
  • 10 Bulon volume to 2.5 litres of water or mushroom bulb.
  • 11 Heating the boulon and bringing it to the boiling point, throwing potatoes and mushrooms cut in it and screaming around 10 minutes.
  • 12 Add a vegetable mixture and bring it to boiling and add a fine-tank cabbage (approximately half of the mean nomadic). At this stage, a bean (if any) and a small garlic may also be added.
  • 13 Ten minutes.
  • 14 At that time, slice the barrels and add them to the soup in 2-3 minutes before ready.
  • 15 Turn off the fire and give it 30 minutes.
  • 16 To serve fresh garlic with fresh thin.
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