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Goose or hot smoked duck with prunes
2 servings
Spiss carrots, parsley sugar, celery and onions, cut into wedges, in oil. Put these roots in a red sauce. Add red wine, nutmeg, cinnamon and let the sauce boil. Chop the goose or duck into portions, put in the sauce and simmer. 15 minutes before the bird is ready, put the washed prunes, having previously removed the bones from it. When serving, put the bird in a deep dish, pour over the sauce, serve the side dish.
Spiss carrots, parsley sugar, celery and onions, cut into wedges, in oil. Put these roots in a red sauce. Add red wine, nutmeg, cinnamon and let the sauce boil. Chop the goose or duck into portions, put in the sauce and simmer. 15 minutes before the bird is ready, put the washed prunes, having previously removed the bones from it. When serving, put the bird in a deep dish, pour over the sauce, serve the side dish.
goose - 1 kg, or duck - 1 kg, prunes - 400 g, butter - 50 g, wine - 100 g, onions - 100 g, carrots - 200 g, parsley greens - 35 g, celery - 35 g, walnut to taste, cinnamon to taste
