Duck with peaches and prunes

Ingredients:

pulp duck – 500g
sour peaches, dried – 300 grams of
prunes, pitted – 300g
onion, chopped – 4 heads
garlic, minced – 6 cloves of
dry red wine – 2 cups
wheat flour, dried – 2 tbsp. tablespoons
ground black pepper -. 2 tsp
salt – 1 tsp.

 

Cooking method:

Pulp marinate duck with onion, garlic, pepper, salt, wine, and left in the cold during the day.
Marinated duck fry until golden brown without adding fat, put a little marinade and stew on low heat in a sealed container until it is ready, from time to time by adding the marinade. Add salt if necessary. After quenching put peaches, plums, and warm up for 5 minutes.

To prepare the sauce evolved in fire duck sochok mix with 3 cups of water, add the flour and, stirring constantly, until thick warm.

Serve the duck with fruit sauce.

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes:

<a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>