Start: bring frozen duckies breast to room temperature: use the micro and put some red wine into a bowl, some piment corns, cut fresh garlic, sliced fresh apple and bye bye for the defrost programm in the micro.
Some preparation: talked to my friend the chef and asked for the fat to use to fry the ducky breast. He said olive oil would make it or also butter. But!!! First take the butter, let it melt in warm environment and take away the foam that will be build by the eggy parts of the butter...ok. *trying*
*lalalaaa*
Ok, what happend next? Well, I got hungry and had some bread and cottage cheese! *grin* Cleared butter is waiting for ducky in the pan.
Butter including egg white foam was used to heat up, fry some onion pieces and put in the veggie part of the meal. Let me look that up: Boerenkool (NL) is Grünkohl (DE) is Kale (EN). Now its cooking with some fresh garlic pieces peacefully. *gg*
What else: potatoes and peeled apple pieces and a few dice of onion are sharing a hot bath now. They will be spiced with a bit salt and nutmeg. Added an idea of nutmeg to the Kole as well.
And in the end the freaky part: frying the duck pieces. Aaaaaahhhhh!!! Tried to have it fried about 4-5 min on every side, skin side first. Its difficult to get out the wooden sticks after cooking. Needs some improvement, I'd say. Next time.
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