Opolskie
duck leg served with potato dumplings with bacon and warm beetroot
Marinade:
Peel and grate carrots and parsley, then combined with honey, wine, juice and spices. Clean the leg and add to marinade one day in advance before baking.
Before you put the leg in the oven, you must remove the marinade's leftover . Bake in the oven under cover or in the roast bags to get soft.
Serve with potato dumplings and warm beetroot.
Peel and grate carrots and parsley, then combined with honey, wine, juice and spices. Clean the leg and add to marinade one day in advance before baking.
Before you put the leg in the oven, you must remove the marinade's leftover . Bake in the oven under cover or in the roast bags to get soft.
Serve with potato dumplings and warm beetroot.
Ingredients:
1 duck leg
1 medium carrot
1 parsley
1 teaspoon honey
1 glass of red wine
1 pinch of salt and pepper
1 pinch of Provencal herbs
1-2 bay leaves
a few pieces of allspice and black pepper
1 cup apple juice
1 duck leg
1 medium carrot
1 parsley
1 teaspoon honey
1 glass of red wine
1 pinch of salt and pepper
1 pinch of Provencal herbs
1-2 bay leaves
a few pieces of allspice and black pepper
1 cup apple juice
The recipe is from:
Ewa Godyla Przedsiębiorstwo Wielobranżowe "EWA" PAŁAC PAWŁOWICE
Pawłowice 58
46-310 Gorzów Śląski Pawłowice
[email protected]
www.palacpawlowice.pl
