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The turkey legs are cleaned and washed. From place to place, increase with a knife and insert a piece of bacon.
Mix all the ingredients and make the marinade, which is put in a bag, over which the meat is placed, then the air is removed from the bag as much as possible, the bag is closed, shaken a little, and left in the fridge overnight to the aromas intertwine.
The next day, remove the meat and drain, place in a tray, add another 50 ml of oil and a glass of wine, and a cup of water. Cover the meat with baking paper or aluminum foil (I put baking paper because it comes off much easier). Leave the meat in the oven on a very low heat for 2 hours, then leave it uncovered until the liquid evaporates.
Grilled turkey legs
Healthy turkey meat can be eaten with even greater pleasure when, before putting it on the grill, we grease it well with a sauce based on olive oil, seasoned with thyme, paprika and garlic. This time we opted for powdered garlic, but you can use crushed garlic for a greater "speed" and a different texture. Give it a try.
Baked turkey leg recipeBaked turkey leg recipe
Baked turkey leg recipe
- 5 turkey legs
- 1 tablespoon salt
- 1 teaspoon pepper
- 1 bay leaf
- 50 ml olive oil
- 300 ml milk
- 300 ml water
- 100 ml wine
- 3 cloves garlic
Preparation: Recipe for baked turkey legs
In a bowl mix the spices with water, wine and milk, add the washed thighs.
Put the dish in the fridge for up to 2 days (or a few hours)
In the pan greased with oil, add the thighs and liquid with which we seasoned them (without covering them with water) the chopped garlic.
Bake in the preheated oven for about 60 minutes until nicely browned.
I added potatoes to the remaining water and added them to an oven tray.
Turkey pulp with baked potatoes - how to prepare
After I cut the thighs in 2-3 places, I massaged them with a little oil, I salted them, peppered them and “stuffed” them with sliced garlic cloves.
I peeled the sweet potatoes, cut them into generous slices, as well as the red onions.
In a tray I first put the "bed" of onions, I placed the turkey legs nicely, then I put the sweet potatoes on the free edges.
Over all this I sprinkled again salt and pepper, sun-dried tomatoes with basil, chilli flakes and finally thyme. Muuuult thyme!
I put one last round of oil rain on all the ingredients, covered the tray with aluminum foil and put it in the oven - I preheated it for about 5 minutes, at 200 degrees Celsius.
Bake for about an hour and a half, at 200 degrees Celsius. After the time has elapsed, set aside the aluminum foil and bake for another 30 minutes.
That's all, simple as hello - the meat is tender, the potatoes melt in your mouth! Watch out for the turkey leg, because it has some bones I didn't expect. Fortunately, I looked at them in time with the fork and removed them.
A tasty, filling dish, good for lunch, but also for dinner. Good appetite!
Country Bread bread, Bechamel sauce, turkey breast pastrami, cheddar cheese, tomatoes - 250g 14,00 RON Portobell Country Bread bread, Bechamel sauce, turkey pastrami, cheddar cheese, Country Bread tomatoes. Details. Weight: 250g added. The turkey pipettes are cleaned well, washed, boiled in cold water to cover them and add a little salt. After taking. 18 comments. Turkey sticks with citrus and natural potatoes. I prepare a composition for the marinade. I put 1 teaspoon of curry, 1/2 teaspoon of rosemary, 1/2 teaspoon of oregano, 1/2 teaspoon of tarragon. Turkey or chicken, brown potatoes and baked vegetables in the pan. A quick lunch or dinner - for the whole family! And the children will be delighted by the tender and rosy pieces of boneless thighs or chicken or turkey breast (I used turkey meat), the golden baked potatoes under them and the seasonal vegetables on the turkey and turkey tray. Pets and birds »Birds 400 lei. Topraisar Yesterday 11:32. Large turkeys and turkeys to be raised in the yard, by the country. Pets and birds »Birds 25 lei. Pitesti Yesterday 09:49. I'm selling turkeys. Pets and birds »Birds.
Curcan - Wikipedia
- Importer of turkey meat VID - VRAC. Market products - food »Other food products 1 lei. Bucharest, Sector 6 18 sep. White turkeys for meat..25 RON kg live. Pets and birds »Birds 25 lei. Targoviste 17 sep. Turkey turkey turkey meat.
- it's home every time I make a turkey or a turkey breast in the oven - stuffed and wrapped in bacon Not long ago, I bragged about a turkey monster that came into my possession when I made burgers
- If you want to prepare a steak, turkey is one of the healthiest choices. Compared to pork and even chicken, turkey is low in saturated fat, provided you remove the skin. 100 grams of turkey meat contains only 3 grams, approximately, of fat. And if you eat 150 grams of turkey steak, you get almost half of it.
- The inauguration ceremony of US President Barack Obama also included two oath-taking dinners in the US Congress building, attended by more than 200 guests of the US Congress. of these fruits, pheasant chest and baked turkey with cherry tomatoes and.
A delicious turkey steak for family meals. Here's the recipe for turkey steak on the tray! This is how a turkey steak should look like a book! 1. Clean the bird very well, cut the neck and remove the entrails, which are cut into small pieces. 2 Turkey soup from the throat, peasant soup recipe. January 26, 2020. Turkey breast rolls filled with mushrooms. July 7, 2017. Baked turkey steak, classic recipe, simple. February 23, 2016. Stuffed turkey roll. September 5, 2015. Homemade turkey breast pastrami, baked turkey legs recipes: search results for baked turkey legs recipes. Bucataras.ro: baked turkey leg recipes
Baked turkey meat - Cooking Recipes with Gina Brade
Turkey breast, mushrooms, cream, with puree garnish - 450g 37,00 RON Turkey turkey Every time I order papa sam country salad, I would like very tasty breads. I mention this in the comments, but this is never taken into account. I would like to know how else I can order those Romanian breads: · (ornith.) (Meleagris gallopavo) large domestic bird, native to America, with a wide tail that unfolds in the shape of fans (p.rest.) The male of the turkey. · (depr. in the past) vardist street sergeant. · (fig.) nickname given to the Romanian dorobants from the war of 1877-1878 . We season it. 0 comments. Baked turkey wings with oranges. Wash the turkey wings well and cut them in half (they are large, half a wing reaches one person). Put oil in a bowl
turkey breast (half or even a quarter, depending on how big the turkey is) 5 or 6 suitable potatoes 1kg of spinach 225 gr cheese 225 gr cheese 350 ml milk 50 gr butter 1,2 tablespoons flour salt to taste PREPARATION: Peel, cut into diced potatoes and boil in salted water turkey m. 1. poultry of the order Galinaceae, brought from America to Europe in 1518 by the Jesuits (Meleagris gallopavo): it swells like a turkey 2. name given (after the war of 1877) to our dorobants, who wore a feather hat turkey: turkey with three crosses on the chest 3. turkey grass (Fumaria) Turkey meat contains more nutrients compared to chicken. Therefore, eating turkey meat improves health in various ways. Here is some nutritional information about turkey: 100 grams of turkey contains about 160 grams of calories, of which 72 of the calories come from fat
. 150g Complete food for adult dogs, with high quality turkey and beef, vitamins and minerals. Composition: Meat and animal derivatives (45% incl, 4% beef, 4% turkey), cereals, minerals, vitamins, vegetable protein extracts He told us that a flying chicken turkey, 1.5 kilograms, only good in order to be taken over and raised in the household, it was put up for sale this year for 35-40 lei. Who wants to buy turkey meat directly from the farm can do it in exchange for 12 lei per kilogram, while live the kilogram is 10 lei Baked turkey is a festive dish, because it is not easy to eat the turkey alone. And then you prepare this turkey in the oven, according to various recipes, and share it on holidays with your loved ones Compound forms: English: Romanian: cold turkey n noun: Refers to person, place, thing, quality, etc. (leftover turkey meat served cold) (used for sandwich) leftover turkey steak s.n. neutral noun: It generally designates objects and is distinguished by the fact that in the singular it is counted as a masculine noun, and in the plural as a feminine noun: a pencil, two.
Baked turkey for the holidays - video recipe
Cesar Country Kitchen Turkey & Beef in Sauce 150 g. 6.60 lei * Turkey & Beef. Turkey & Beef. Maia - Keremcem ve Seden Gürel (2005) Bir Küçük Aşk Masalı Çağırma Aşk Aşk Herşeye Değer Eylül (remix) Güzel Gözlü 98 Fanus (remix) Eylül (remix) Aşk Bitti (2007) Aşk Bitti Aman Büet Bilirsin Emniyet Kemeri Hesapla Dün Ölebilirdim Bilmece Yeter ki İste Aşıksın Gidiyorsun Dokun (2009) Tanıdım Sizi Sana.
We all remember the funny cartoons or scenes from the movie when someone's turkey steak gets stuck on their head. Imagine what dance you can do with this mask, a very tasty appetizer! Cooked turkey mask is made of plasticized cardboard, real Recipes with number of calories. Presentation of the advantages and disadvantages of different culinary recipes depending on the foods contained in the composition Cesar, Country Kitchen, Poultry and Vegetables, Cons. 150g Complete food for adult dogs, with poultry and high quality vegetables, vitamins and minerals. Composition: Meat and animal derivatives (45% incl, 4% poultry), vegetables (including 4% mixture of peas and carrots), cereals, minerals, vitamins, vegetable protein extracts. Nutritional information: Protein 9%, fat 5. Usually, pipettes come in combination with hearts (if we talk about chickens, turkey ones are sold separately). I treat them the same, although the hearts might be satisfied with a marinade and a frying pan on top of the embers, even wrapped in pork or lamb tenderloin (I have some ideas, maybe I'll get to try them)
But why, exactly, do we eat turkey on Thanksgiving? Read on and we'll tell you how this tradition came about. The first documented Thanksgiving Dinner took place in 1621, when pilgrims and natives sat down to enjoy a particularly good harvest together in Plymouth, Massachusetts Calories Vegetables - the database of food calories. Note: All nutritional values are calculated for an amount of 100 g We, wind (nervous system), (liver) doshas doshas mud yellow dosa is, we must not forget that it is all. Toxic fruit plants is great. Chrysanthemum common - - particularly clear because if the whiteboard is grassland observed poisoning increased peristaltic motion is Margaret of Marguerite, the phenomenon of inflammation of the bleeding of the stomach, I glomerular Rita collapses.Ya think so for. At home or at the office, you can order in Suceava your favorite food from Zamca Restaurant: pizza, cooked, fasting or vegetarian food. 0230215525 075130098 MERA Country Taste with Beef 85 g. 4.98 lei * 6.64 lei * Save 1.66 lei * Beef. Meat Turkey meat is a dietary, delicate meat that digests perfectly. It contains vitamins A and E. Turkey has more sodium than veal and beef. Sodium is needed for normal metabolic processes inside.
Menu of the day.info - Online guide to restaurants and pizzerias. The menu of the day of the restaurants in your city. Home orders. Prices, specialties, schedule and other useful updated information A themed party or a successful celebration requires a special costume or funny accessories. Choose this hat with a turkey body with wings and legs that hangs instead of tassels. The turkey hat is unisex pattern and is fit 3. Meanwhile, prepare the turkey meat: in a bowl, mix the turkey breast with the Emmentaler cheese, chopped green pepper and garlic and a little salt and pepper to taste. Mix the burger composition well, cut it into four equal buns and place them, lightly, on the grill of the preheated Airfryer at 180 degrees. 4 Note: All nutritional values are calculated for an amount of 100 g. Contribute: Add a food Turkey breast, baby spinach, cherry tomatoes, parmesan, olives 400g 37 90 Lei Bacon chicken skewers. 300g 41 90 Lei Chicken Gyors. 300g.
Baked turkey - e-Recipes
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Turkey Oven - 20 recipes - Petitche
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Video: Turkey recipes - cooks
It is a delicate and balanced wine, with a velvety taste and an intense ruby color. This wine conquers through the expressive bouquet of berries. It has an elegant and harmonious taste with light nuances of maturation and a lasting aftertaste. At the end of the aftertaste you will feel the bitter cherry, which leaves a feeling of fullness and fruitiness on the taste buds Archives by categories: turkey meat Turkey Burgers 08/12/2012 by costacheblog Cooking time: 00:10 hours Total time: 04:40 hours Number of servings: 6 servings Degree of difficulty: easy Turkey burger ingredients: 700 grams of turkey meat from the back, chest and legs (preferably mixed, not chest Enjoy appetizing food, cooked from the best ingredients. Your taste buds will be in the 9th heaven
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- Nutritional tips. If you fry a larger turkey, the cooking time will be longer. Immediately after marinating the meat, put it in the oven and cook it according to the rule: 1 hour of cooking per kilogram of turkey
Country Bread Bistro Târgu Mureş - eeatingh
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Turkey recipe - Tastes
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Baked turkey breast with vegetables Savori Urban
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Turkey Meat - OLX
So today I made a turkey soup with cabbage juice. Ingredients: - 1 kg turkey with bone - 4l water - 2l cabbage juice - 3-4 carrots - 1 parsnip - 1 pepper - 1 onion - 150 g homemade noodles with egg - parsley. So it was the moment to put new clothes to this blog, as we should do at this year’s beginning. And I finished. File of turkey cut into cubes of 2-2.5 cm. The barbeque sauce is mixed with the mustard until smooth. Put the meat in the multicooker bowl turkey, salt, spices, oil and mix gently. Set the FRY program, preparation time: 15 minutes. Prepare until the end of the program. Serve with the sauce.
I washed the turkey legs well and removed any feathers, you can talk about them on the stove flame.
Because they are a bit big, I cut them in half and seasoned them with salt, pepper and chili, greased the tray with oil and placed the thighs.
In the hot oven I put the tray with thighs for 20 minutes at 200 degrees. Pour the tomato juice over the thighs, a few rounds of hot peppers and sprinkle with thyme, put the tray back in the oven.
During baking, sprinkle the thighs with the sauce formed, take a sauce with a spoon and put it over the thighs. When the turkey legs are penetrated, sprinkle them with red wine and season with crushed garlic.
Let it brown a little in the oven and brown it nicely and to flavor it. We taste the sauce and the meat, the taste will be to your liking, faster, more garlic.
Remove the tray from the
While the meat was in the oven, I made a mashed potato.
A delicious lunch, tender and tasty legs, a slightly spicy sauce and a fine puree,
Enjoy your meal. A glass of red wine is recommended.
Tender steak with turkey legs and wings
If you want to know how to prepare a turkey steak on a scientific basis, you are in the right place. In order to succeed in a juicy steak on the inside, rosy and crunchy on the outside, you either have serious knowledge of cell biology, physics and chemistry (which, obviously, you apply in the cooking technique), or follow the instructions in this article conscientiously.
We applied the methodology described below to a 6 kg turkey, from which we kept only the limbs for roasting, ie the whole wings and thighs. The process is long and requires two stages: in the first stage the meat stays in brine for at least 3-4 hours (but can also stay overnight, ie up to 12-14 hours), followed by the baking stage which also lasts 2 - 3 hours.
What do you need?
- 8 cups of water (about 1.5 - 2 L)
- ½ cană de sare marină cristalizată (cam 75 – 100 g)
- 4 linguri de miere
- 2 lingurițe rozmarin uscat
- 2 lingurițe cimbru uscat
- 1 linguriță piper negru, proaspăt măcinat (râșnit ceva mai grosier).
- Evident, carnea: pulpele și aripile întregi, cu tot cu piele și cu os
- 6 – 8 șalote
- 10 – 12 căței de usturoi
- ½ linguriță piper alb
- 3 – 4 linguri de ulei din sâmburi de struguri
- 1 pahar (150 mL) vin alb, sec (Riesling sau Sauvignon)
- 1 cană cu apă (opțional).
Pentru glazurarea bucăților de carne:
- 2 – 3 linguri de miere
- 4 – 5 linguri de vin alb (același ca mai sus)
- 1 linguriță de oțet balsamic.
- Într-o oală încăpătoare (8 – 10 L) preparați saramura dizolvând în cei 1,5 – 2 L de apă sarea și mierea, la care adăugați rozmarinul, cimbrul și piperul negru
- Puneți saramura la fiert și lăsați-o să clocotească 4 – 5 minute, după care lăsați-o să se răcească la temperatura camerei, apoi dați-o la rece (în frigider) până când ajunge la 4 – 5 ˚C
- Introduceți bucățile de curcan în saramură, astfel încât să fie total acoperite, și lăsați-le la rece (în frigider sau iarna pe balcon) între 3 și 14 ore, cu oala acoperită.
- Ungeți o tavă încăpătoare cu 1 – 2 linguri de ulei
- Curățați șalotele, iar usturoiul zdrobiți-l ușor cu latura cuțitului (fără să-l curățați)
- Preîncălziți cuptorul la 180 ˚C
- Scurgeți bine bucățile de carne, ștergeți-le cu șervete absorbante, ungeți-le cu restul de ulei, asezonați-le cu piper alb și așezați-le în tava unsă
- Printre bucățile de carne adăugați șalotele și usturoiul, turnați vinul în tavă și apoi acoperiți-o cu o foaie de copt bine umezită și apoi stoarsă
- Dați tava la cuptor pentru 45 – 50 de minute
- După expirarea timpului întoarceți carnea, eventual mai adăugați apă în tavă dacă vi se pare că are prea puțin lichid, acoperiți-o din nou cu o foaie de copt umezită și stoarsă și mai dați-o încă 45 – 50 de minute la cuptor
- Între timp pregătiți “glazura”, amestecând mierea cu vinul și cu oțetul balsamic
- Scoateți foaia de copt, întoarceți din nou carnea, pensulați-o cu amestecul de miere vin și oțet și dați-o din nou la cuptor, neacoperită, încă 20 – 30 de minute (sau până când capătă o culoare arămie).
Scoateți carnea pe un platou și serviți-o cu o garnitură la alegere (varză de Bruxelles, legume la abur, piure de cartofi sau de legume) alături de un pahar de vin alb sec, bine răcit.
S-aveți poftă și să ne revedem sănătoși!
Am spalat bine pulpele de curcan si am idepartat eventualele pene, le puteti parli la flacara aragazului.
Pentru ca sunt cam mari eu le-am taiat in doua si le-am condimentat cu sare, piper si chili, am uns tava cu ulei si am asezat pulpele.
In cuptorul incins pun tava cu pulpe pentru 20 min la 200 de grade. Turnam peste pulpe sucul de rosii, cateva rondele de ardeii iuti si presaram cimbru, punem tava din nou la cuptor.
In timpul coacerii se stropesc pulpele cu sosul format, cu o lingura luam sos si punem peste pulpe. Cand pulpele de curcan sunt patrunse le stropim cu vinul rosu si condimentam cu usturoi pisat.
Mai lasam in cuptor putin sa se rumeneasca frumos si sa se aromatizeze. Gustam din sos si din carne definitivati gustul sa va fie pe plac, mai iute, mai usturoiat.
Scoatem tava din cu
Cat timp a stat carnea in cuptor am facut si un piure din cartofi.
Un pranz delicios, pulpe fragede si gustoase, un sos putin picant si un piure fin,
Sa aveti pofta. Un pahar de vin rosu este recomandat.
Ingrediente pulpe de rață cu portocale la multicooker sau cuptor
- 2 pulpe de rață a câte 250 de grame/bucată
- 2 portocale de mărime medie, cu coaja netratată (
Pulpe de rață cu portocale la multicooker sau cuptor – modul de preparare
În cele ce urmează am explicat această rețetă în ambele sale variante de gătire, atât la multicooker cât și la cuptor. Operațiile preliminare sunt comune ambelor variante.
1. Am ales două pulpe de rață frumoase și le-am șters cu atenție cu un șervet de hârtie de bucătărie. Cu o torțăde bucătărie, am pârlit urmele de penaj de pe pielea pulpelor. În lipsa unui astfel de instrument, operația asta se poate face și trecând rapid pulpele prin flacăra aragazului. În final, am frecat bine pielea pulpelor cu șervete curate de hârtie.
2. Cu totul opțional, articulația piciorului de rață se poate elimina. Eu am făcut-o, așa cum puteți vedea în poza de mai jos.
3. Pielea care atârnă intestetic în jurul pulpelor cât și grăsimea în exces am decupat-o și am colectat-o separat. Am condimentat bine, apoi, cele două pulpe de rață cu sare grunjoasă și piper negru măcinat și le-am lăsat deoparte până m-am ocupat de restul ingredientelor necesare.
Din pielea și grăsimea de rață rezultată de la fasonarea pulpelor se pot pregăti cele mai bune jumări de rață.
4. În timpul în care cele două pulpe de rață au revenit la temperatura mediului ambiant și în același timp s-au pătruns cu sare și piper, m-am ocupat de portocale. În primul rând, le-am spălat bine, cu apă caldă și un burete curat, apoi le-am zvântat cu un șervet curat. Cu un peeler, am decojit 4 bucăți din coaja de culoare portocalie de la suprafața unei portocale. Bucățile de coajă nu trebuie să fie mai mare decât o monedă de 50 de bani, aroma este puternică și nu e nevoie de mai mult. În niciun caz, nu avem nevoie de partea albă a cojii, care e foarte amară! Am păstrat deoparte coaja de portocală și am tăiat portocalele în jumătăți. Le-am stors sucul, folosind storcătorul de citrice C160SS de la Heinner.
5. Evident, portocalele se pot stoarce de suc și manual! Cu acest storcător, însă, treaba merge eficient și rapid, nu se pierde nicio picătură de suc iar operarea este foarte ușoară. Oricât am fost de tentată să fac să dispară sucul proaspăt de portocale, mi-am amintit că am două pulpe de rață care abia așteaptă să se scalde în acesta, așa că l-am colectat pe tot într-un pahar.
Varianta A – gătirea la multicooker
6. După cum v-am spus deja în introducere, a fost prima dată când am gătit aceste pulpe de rață cu portocale folosind multicookerul Alacarte HMCK-5BK de la Heinner și am fost uluită cât de practic, comod și rapid s-a desfășurat totul. Pur și simplu, am pus pulpele de rață condimentate cu sare și piper, coaja de portocală, sucul, cățeii de usturoi curățați (dar întregi) și rozmarinul rupt în bucățele în vasul detașabil al aparatului.
7. Am pus vasul detașabil la locul lui și am selectat din meniu funcția ”meat”, setând durata de preparare de 50 de minute.
8. În timpul gătirii nu se crează presiune, așa că am putut deschide fără probleme capacul după 25 de minute. Am adăugat atunci 100 de ml. de apă fierbinte și am întors pulpele pe partea opusă, continuând gătirea până ce timpul alocat preparării s-a scurs.
9. La finalul celor 50 de minute, am scos din multicookerul Alacarte cele două pulpe perfect gătite, rumene și lucioase. Le-am lăsat 10 minute să se odihnească, înainte de servire. Tot lichidul din vas l-am trecut prin sită, am adăugat 1 linguriță de sirop de agave (sau miere) și l-am potrivit de sare și piper. Am obținut un sos superb aromat cu portocale, lipicios și delicios!
Varianta B – gătirea la cuptor
După cum v-am spus deja, am gătit de multe ori această rețetă de pulpe de rață cu portocale, dar la cuptor. Pentru această variantă de gătire, se repetă pașii 1 și 2 identic cum am explicat. În privința aromelor, puteți proceda exact cum am arătat anterior sau puteți pregăti un amestec de condimente. Pentru asta, amestecați 1 lingură bună de sare grunjoasă, 1 linguriță de piper proaspăt măcinat, 1 linguriță de usturoi pisat și 1 lingură de coajă rasă de portocală. Amestecul este suficient pentru asezonarea a 12 pulpe de rață.
Frecați bine pulpele de rață cu amestecul de condimente și aranjați-le în tava cuptorului. Presărați cimbru sau rozmarin tocat. Lăsați-le măcar 1 oră să-și tragă aromele. Între timp, porniți cuptorul și setați-l la 150°C.
Adăugați sucul a 3-4 portocale. Sigilați tava cu pulpe de rață cu un capac care închide etanș sau folie de aluminiu. Gătiți timp de 2 ore la 150°C, cu tava așezată într-o poziție medie. În final, carnea va fi perfect pătrunsă. Pulpele, însă, nu vor fi rumene. Pentru asta, activăm funcția grill și ridicăm temperatura cuptorului la 210°C. Supraveghem cu atenție pulpele, să nu se ardă. Imediat ce se rumenesc, scoatem tava din cuptor și aranjăm pulpele pe un platou. Sosul din tavă îl trecem prin sită. Dacă mai este nevoie, îl mai reducem puțin, fierbându-l într-o crăticioară. Apoi ajustăm gustul sosului cu sare, piper și miere, exact ca în cazul gătirii la multicooker. Identic ca în cazul variantei de gătire la multicooker, înainte de servire, aceste pulpe de rață cu portocale au nevoie de un răgaz de 10 minute.
Aceste pulpe de rață cu portocale, indiferent că le gătiți la multicooker sau la cuptor, sunt delicioase, lipicioase și constituie un fel de mâncare festiv. Cu siguranță, e preparatul cu care mergeți la sigur atunci când primiți musafiri. Eu obișnuiesc să le servesc cu sosul de portocale rezultat în urma preparării și cu un piure de cartofi sau de păstârnac. Întodeauna adaug în farfurie încă o garnitură care să aducă și-un pic de textură, cum ar fi morcovii glasați. Mai multe sugestii de garnituri găsești aici (click pe link). Servesc preparatul cald, alături de garniturile alese și de sos. De fiecare dată toți mesenii sunt fericiți.
Mai jos găsești și rețeta de piept de rață cu portocale, foarte delicioasă și rapidă – click pe poză.