Opskrifter med andebryst & andelår

Opskrifter med andelår og andebryst

Magret de canard á la provençale

Pocheret andebryst med linser fra Puy og sauce på andefond, urter & vin

Andebryst med rødbede, friteret persille, gratineret kartoffelmos & kraftig rødvinssauce på gastrique og roux

Magret de canard sauvage forestière, legumes d'hiver

Hjemmelavet rødkål, rødvinssauce og sprødstegt andebryst

Forskellige opskrifter med andebryst til Mortens Aften

Pandestegt andebryst af berberiand

Opskrifter med andelår

confit de canard

Duck confit (French: confit de canard) is a French dish made with the leg of the duck. While it is made across France, it is seen as a speciality of Gascony. The confit is prepared in a centuries-old process of preservation that consists of salt curing a piece of meat (generally goose, duck, or pork) and then poaching it in its own fat. Wikipedia om confit de canard

/ andeconfit / fedtkogt and

rillettes de canard

Rillettes is a preparation of meat similar to pâté. Originally made with pork, the meat is cubed or chopped, salted heavily and cooked slowly in fat until it is tender enough to be easily shredded, and then cooled with enough of the fat to form a paste. They are normally used as spread on bread or toast and served cold. Rillettes fra Wikipedia

Rillettes af andebryst & andelår