Re: piers z kaczki i patelnia grillowa

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From: t...@g...pl (Kot)
Newsgroups: pl.rec.kuchnia
Subject: Re: piers z kaczki i patelnia grillowa
Date: 17 Mar 2006 21:25:50 +0100
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Ukryj nagłówki

tomolek wrote:

>Witam!
>jak w temacie. czy to dobry pomysl? jezeli tak, to ile minut na strone?
>dopiec w piekarniku?
>
>
Dobry chyba, zalezy czy patelnia dosc gleboka na wytopiony tluszcz ;)
Piers z kaczki robi sie bez tluszczu. Skore ponacinac tak do polowy
warstwy tluszczu w kratke, polozyc ta strona na patelnie, na sredni
ogien, jak bedzie ladnie zabrazowiona to przerzucic na druga strone, tez
zezlocic, pokroic w plastry i zastanowic sie, czy lubi sie tak bardzo
krwisto, czy jednak troche mniej. Jak mniej, to wrzucic jeszcze na 2-3
minuty do piekarnika, moze 5.

Kot, co jadl kacza piers wczoraj wlasnie, z jablkami i cydrem i z
surowka z cykorii.

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