科伦·格里维森(Koren Grieveson)’s use of duck legs in this hearty one-pot is inspired—they make the dish special without being difficult to prepare. Plus, the duck becomes meltingly tender as it braises, soaking up all of the rich flavors of the sauce.
亚搏手机版官方
6(12至16盎司)。
犹太盐和新鲜的黑胡椒粉
1汤匙。菜籽油
4 medium carrots, cut into 1-1/2-inch pieces
2 medium celery stalks, cut into 1-1/2-inch pieces
With a slotted spoon, distribute the vegetables among 6 plates or mound them on a platter. Top with the duck legs. Stir the vinegar into the sauce in the pot, and then drizzle the sauce over each serving, or serve the sauce on the side (you won’t need it all). Garnish with chopped parsley and serve.
绝对美味的鸭腿,做准备company worthy. But I question adding the squash when the recipe directed. My squash came out way overcooked. Next time I will add the squash later or perhaps roast it basting it with some of the pan juices.
This quick take on eggs Benedict eschews Hollandaise sauce and ham in favor of tangy beurre blanc and fresh asparagus. It takes slightly more than 10 minutes, but it looks…
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