John Myers
Contents
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Ingredients
For the duck
- 1 piece Duck fresh
- 2 piece Chopped onions
- 1 piece Fresh tomato
- 1 small Peeled potatoes freshly grated
- Salt to taste
- Black pepper from the mill to taste
- 1 bunch Fresh thyme
- 400 Milliliters Water
For the kale
- 450 g Frozen kale
- 50 g Diced Bacon
- 1 piece Chopped onion
- 1 tablespoon Goose fat
- Salt to taste
- Black pepper from the mill to taste
- 1 teaspoon Dried thyme
- 1 Cup Water
Instructions
The duck
- The duck, it weighed 3000 g, salt and pepper inside and out. Place in a roasting pan with a lid. Spread the onions, tomato halved, the grated potato and thyme all around. Put a branch inside the duck. Pour in the water, put on the lid and then fry on the lowest rack in the oven at 160 ° for 120 minutes.
- Then remove the lid and let the duck become crispy at 200 °. One has to check. Then take it out. Also the thyme. Mix the sauce with everything properly. Preferably with a whisk. The grated potato creates a thickened sauce. Season well again.
The kale
- In a saucepan with hot lard, first fry the bacon a little brown. Then fry the onions a little too. Place the frozen kale on top, add water and thyme. With the lid closed, defrost the cabbage on a low heat setting. Stir, add salt and pepper to taste and simmer for another 30 minutes. Season again to taste.
- Then there was potatoes with everything. Good Appetite.
Nutrition
Serving: 100gCalories: 43kcalCarbohydrates: 1.8gProtein: 2.2gFat: 2.9g
