Wannan girke-girke mai sauƙi na Bohemian-style roast duck yana dadi a lokacin da yayi aiki da Czech gurasa dumplings da Yaren mutanen Poland braised ja kabeji. Duck ko Goose yayi tsada sosai don cin abinci yau da kullum, don haka wannan abincin na musamman ne a cikin iyalina sai dai idan kun kasance daya daga cikin szlachta (nobility). 'Yar'uwata tana da tunawa da ƙarancin yin hulɗa tare da' yar kwalliyar da aka saya a kantin sayar da kudan zuma na rayuwa kawai don yin shaida da mutuwarsa kuma jininsa ya zubar da ruwan sha . Abin takaici, an dakatar da ni daga waɗannan lokutan Kodak. Za a iya amfani da duck din duwatsun a cikin gwangwani-nama pierogi , kamar yadda ake cike da namomin kaza da sauransu.
Abin da Kayi Bukatar
- 1 duck-dye (tsabtace tsabta)
- 1 teaspoon gishiri (fiye ko žasa, kamar yadda ake bukata)
- 2 cloves tafarnuwa (yankakken)
- 1 tablespoon caraway tsaba
Yadda za a yi shi
- Wanke da kuma bushe cikin ciki da waje na duck.
- Yanke shinge a cikin shinge, da kuma tsoran fata a kusa da wuyansa kuma daga kofar.
- Sanya katakon duck gaba ɗaya tare da cokali mai yatsa, amma kada ka soke nama.
- Tsarin gishiri na waje da ciki na duck, rub da tafarnuwa kuma yayyafa da caraway.
- Ka sanya ɗakin ƙwanƙwasa a ƙasa a cikin kwanon rufi tare da murfi kuma rufe. Idan duck yana da kyau daga cikin firiji, bari a zauna kimanin sa'o'i 2 zuwa dakin zafin jiki.
- Heat tanda zuwa 350 F.
- Zuba 1 kofin ruwa a kasa na kwanon rufi.
- Duck duck 1 hour, skimming kashe wuce haddi mai.
- Gyaɗa ƙuƙwalwar ƙwanƙwasa kuma ka ci gaba da gishiri don gano wani sa'a, sau da yawa, ko kuma har sai an ba da haske a cikin cin zarafi a cikin cinya 150 F kuma fatar jiki ne na zinariya.
Cire daga tanda kuma bari huta minti 10 kafin zane.
| Gudanar da Sha'idodin Abinci (ta hanyar bauta) | |
|---|---|
| Calories | 1967 |
| Total Fat | 161 g |
| Fat Fat | 55 g |
| Fat maras nauyi | 73 g |
| Cholesterol | 476 MG |
| Sodium | 2,085 MG |
| Carbohydrates | 12 g |
| Fiber na abinci | 1 g |
| Protein | 110 g |