DUCK TEAL WITH SPATZLE

PREPARATION 180MIN

SERVES 5 SERVINGS

NIVEL INTERMEDIARY

INGREDIENTS

01 VG Stuffed Teal

Water for basting

350g wheat flour

2 eggs

Salt to taste


PREPARATION METHOD

Defrost the Stuffed Pork in the fridge for 12 hours. Roast it breast-side up in a deep roasting pan (iron or aluminum), adding half a glass of water. When golden brown, remove the liquid that has formed in the pan and add another half a glass of water. Drizzle the Marreco with the sauce that has formed so that it is well browned. Remove it from the oven and wait about 10 minutes before slicing. When serving, cut the pork into portions and remove the stuffing entirely by slicing it. 

Suggested side dishes: 

Spätzle and red cabbage

Beat the eggs with a fork until they form a homogeneous mixture. Mix the flour, salt and eggs in a deep bowl. Add water until the mixture is not too thick. Bring 3 liters of salted water to the boil and, as soon as it starts to boil, drip in the spätzle mixture. To make the drops, you can pass the dough through a potato masher, or you can make small drops fall from a plate by pushing the dough with a spoon or, preferably, use a spätzle maker. Once the pasta has floated, drain it in a colander.


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