John Myers
Poultry: Duck Shredded Meat
The perfect poultry: duck shredded meat recipe with a picture and simple step-by-step instructions.
- 2 piece Duck breast raised
- 2 piece Garlic cloves chopped
- 2 tablespoon Soy sauce dark
- Black pepper from the mill
- 4 tablespoon Extra virgin olive oil
- 200 g King oyster mushrooms
- 200 g Mushrooms brown
- 1 piece Fresh onion
- Salt
- 50 ml Cooking cream 10%
- Possibly some flour butter * or cornstarch to thicken
- Cut the duck breasts that have been loosened and parried and leave to infuse in the refrigerator for about 6 hours with chopped garlic, olive oil, soy sauce and pepper.
- Clean the mushrooms and cut them into slices. Fry in a little olive oil and carefully season with salt and pepper. Remove and set aside.
- In the same pan, fry the duck meat in portions and transfer it to a casserole before the garlic burns. Dissolve the stock with a little water and add to the meat.
- Add the peeled and diced onion to the last portion and fry this as well.
- Now let the duck stew over a low flame for about 45 minutes.
- Then add the cream, if necessary thicken with a little flour butter or cornstarch.
- Finally add the fried mushrooms and stir well.
- Arrange the strips of meat on preheated plates and serve with any – here my croquettes (potatoes: croquettes) – side dish.
- I made a soup out of the rest of the bird (legs, wings, neck, skin, innards and bones). (Soups: fine duck soup)
- * Link to https://www./tipp/1390/Binden-von-Sossen-ohne-Chemie.html
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