{"id":7532,"date":"2021-10-30T19:00:01","date_gmt":"2021-10-30T19:00:01","guid":{"rendered":"https:\/\/blog.matusz-vad.hu\/?p=7207"},"modified":"2021-12-03T20:00:24","modified_gmt":"2021-12-03T20:00:24","slug":"roze-kacsamell-edesburgonya-tocsnival-kacsabor-ropogossal-erdei-gombamartassal-2","status":"publish","type":"post","link":"https:\/\/blog.matusz-vad.hu\/en\/roze-kacsamell-edesburgonya-tocsnival-kacsabor-ropogossal-erdei-gombamartassal-2\/","title":{"rendered":"Roast duck breast with sweet potato casserole, duck skin crispy, forest mushroom sauce"},"content":{"rendered":"
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If you want to serve a special dish on Martin's Day, the ideal choice is ros\u00e9 duck breast with sweet potato toast, duck skin crispy sauce and forest mushroom sauce. It takes just one hour to prepare. <\/p>\n\n\n\n

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Ingredients: <\/strong><\/p>\n\n\n\n

2 duck breasts with skin<\/p>\n\n\n\n

2 sweet potatoes<\/p>\n\n\n\n

spices: <\/strong><\/p>\n\n\n\n

salt<\/p>\n\n\n\n

pepper<\/p>\n\n\n\n

rosemary<\/p>\n\n\n\n

Preparation: <\/strong><\/p>\n\n\n\n

Duck breast roll<\/strong>: a about duck breast<\/a> remove the skin and shape the duck breast into a cylinder in foil. Place the resulting roll in a soaking bath (you can also substitute a pot of water in which you can keep the water at 60\u00b0C) and cook at 60\u00b0C for 40 minutes. <\/p>\n\n\n\n

Duck skin grabber: <\/strong>place the duck skin on baking paper, then place baking paper on top of the duck skin and cover with another baking pan to prevent it from curling up. Place the duck in the oven at 180\u00b0C and bake for 15 minutes on fan-assisted baking. <\/p>\n\n\n\n

Sweet potato casserole:<\/strong> Grate the sweet potatoes, add 2 whole eggs per potato and enough flour to make the mixture a little stiffer than a dumplings. Then form into one cm thick buns and bake at 180\u00b0C for about 20 minutes, turning them over as they bake. <\/p>\n\n\n\n

Forest mushroom sauce: <\/strong>make a stock, add the wild mushrooms and cook together for a few minutes, then blend. <\/p>\n\n\n\n

We thank R\u00f3bert R\u00e1cz, the owner of the Veresegyh\u00e1za Libra Restaurant<\/a> for your chef!<\/strong><\/p>\n\n\n\n

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