CHRISTMAS DINNER (CELEBRE, WALDORF SALAD, RICE WITH WINE AND ALIGOT MASHED POTATOES)

PREPARATION 200MIN

SERVES 6 SERVINGS

NIVEL ADVANCED

INGREDIENTS

1 roast Celebre duck.


Waldorf salad:

3 unpeeled green apples cut into cubes

2 tablespoons lemon juice

1 can heavy cream

1 tablespoon mayonnaise

1 cup chopped celery

½ cup chopped walnuts

½ cup fresh grapes

½ cup raisins

Salt and pepper to taste


Rice with wine

2 cups rice

2 cups dry white wine

4 cups hot water

1 beef stock tablet

3 tablespoons chopped onion

3 tablespoons butter

3 tablespoons grated Parmesan cheese

Salt and pepper to taste

To garnish: chopped parsley


Aligot Potato Puree: 

3 large potatoes boiled and mashed.

Olive oil

4 cloves of garlic

1 tablespoon of butter

1 whole egg

250ml fresh cream

250g minas cheese

250g gruyere cheese

Salt and pepper to taste


PREPARATION METHOD

Roast Celebre duck.

Defrost the Villa Germania Celebre Stuffed Duck in the fridge for 12 hours or in a microwave oven according to the appropriate defrosting time. Arrange it in a deep roasting pan with the breast facing upwards and add half a glass of water. Roast the Villa Germania duck in an oven heated to between 160oC and 180oC. When the duck is golden brown, remove the liquid that has formed in the pan and add another half a glass of water. Drizzle the duck with the sauce from the roasting pan to brown it. It will take an average of 3 hours to roast. After removing it from the oven, wait 10 minutes to cut the duck into pieces.


Waldorf salad

In a bowl, mix the apples with the lemon juice, sour cream, mayonnaise and season with salt and pepper. Finally add the celery, walnuts and raisins and serve.


Rice with wine 

Chop up the beef stock, melt it in the hot water and set aside.

In a saucepan, melt the butter and add the chopped onion and sauté until the onion is soft. Add the rice and sauté for a few minutes. 

Heat the dry white wine and beef stock separately and pour over the rice. Season with salt and black pepper to taste. Cover and cook on a low heat for about 20 minutes. When ready, sprinkle with grated Parmesan and garnish with parsley.


Mashed potatoes

Cook the potatoes in water, then peel them while they are still hot, mash them twice and pass them through a fine sieve. In a large saucepan, sauté the garlic in the oil, add the mashed potatoes, butter, egg and gradually add the cream, stirring constantly.

When the mixture is smooth, add the cheese and stir over a low heat until the cheese is well melted.


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