Tasty recipes around the poultry

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Tasty recipes around the poultry

Whether roll roast Turkey breast or duck with red wine – we show you how you can prepare tasty dishes with poultry.

Duck breast with red wine and BlackBerry puree

Ingredients for 4 people:

  • 800 g medium-sized potatoes, 2 shallots
  • 1-2 Cloves Of Garlic, Salt
  • Pepper from the mill grated nutmeg
  • 150 g of whipped cream 50-100 ml milk
  • 30 g grated Parmesan cheese
  • 4 small German duck Breasts (approx. à 150 g)
  • 200 g fresh blackberries (substitute frozen)
  • 150 ml of dry red wine, about 2 TABLESPOONS brown sugar
  • a little Oil for Smearing the pan

Preparation: potatoes wash, peel and cut into thin slices. Potatoes in a fan shape in a greased gratin form. 1 shallot and peel the garlic. Shallot, finely dice the garlic through a garlic press. Shallot and garlic to the potatoes and sprinkle with salt, pepper and nutmeg. Cream and milk pour in and sprinkle with Parmesan cheese. Bake in a preheated oven (electric oven: 200°C/ gas oven: level 3) . bake for 45 minutes.

Meanwhile, duck Breasts, wash and Pat dry. A pan with Oil, smooth out, and fry the duck Breasts skin side down in the skillet and about 5 minutes of frying. Out of frying fat, drain and put the Breasts under about 15 minutes to cook. Season with salt and pepper, wrap in aluminum foil and about 5 minutes to let it rest.

Blackberries picked, wash and drain. 150 g blackberries and 2-3 tablespoons of water and puree. Rest of the shallot, peel and finely dice and fry set brown. Deglaze with red wine. BlackBerry puree and sugar, add 1-2 minutes to simmer. Through a sieve, season with salt and pepper and with all the blackberries heat again briefly.

Duck Breasts from the foil and take the meat juice to the sauce, pour. Duck Breasts lengthwise into thin slices and serve with sauce and Gratin on the plates. Salad tastes like.Preparation time: approximately 1 1⁄4 hours. Per Portion approx. 2890 kJ/ 690 kcal. E 36 g/ F 41 g CARBOHYDRATES 37 g.

Stuffed Turkey Breast Roulade

Ingredients for 4 people:

  • 100 g shallots, 1 red Pepper
  • 200 g ungebrühte veal sausages
  • 50 g of blue-veined cheese, 2 egg yolks
  • Salt, Pepper
  • Paprika noble sweet
  • 1.2 kg German Turkey breast (to cut the meat of a disc)
  • 2 onions, 125 g of carrots
  • 3 TABLESPOONS of fine canola oil
  • 200 ml semi-dry white wine, 200 ml chicken white-broth
  • 150 g sour cream, 1-2 TBSP of light sauce binder
  • 1-2 TSP. of Apple cider herb

Preparation:

  1. Peel the shallot and finely chop. Pepper wash and finely dice. Sausage meat from the sausage casing press with bell peppers, shallots, cheese, and egg yolks, mix with salt, pepper and paprika to season.
  2. Turkey breast, wash, Pat dry both sides with salt and pepper. Brätmasse on a side-stroke, a 2-cm wide edge. Roll tightly roll up and tie with kitchen twine, tie it firmly.
  3. Peel the onions and roughly chop, peel the carrots and cut into cubes. Oil in a roasting pan, heat it, roll in it all-around Browning, finally, the onions and the carrots and fry them for a short. Roulade with a closed lid, about 50 minutes to cook, wine and chicken broth add.
  4. Roulade from the pan and keep warm. The gravy pass through a sieve into a pot. Add sour cream. Stir the sauce with cornflour to thicken and season with salt, pepper, paprika powder and Apple-herb taste. Sauce along with the roast to serve. A broccoli-Romanesko, cauliflower to taste potato mixture and parsley.

Preparation time approximately 1 3/4 hours. Per Portion approx. 770 kcal/3230 kJ.

Strips of chicken breast with Savoy cabbage

Ingredients for 4 people:

  • 750 g German chicken breast fillets, 2 onions
  • 500 g Savoy cabbage 250 g pink mushrooms
  • 30 g butter, salt, pepper
  • 1/8 l chicken broth, 125 g sour cream
  • 500 g tomatoes, Cayenne pepper

Preparation:

  1. Chicken breast fillets, wash, Pat dry and cut into strips. Onions peel and cut into rings. Cabbage clean and cut into strips. Clean mushrooms and cut into quarters.
  2. Clarified butter in a large frying pan. Chicken strips in it from all sides and sear, season with salt and pepper, then remove from the pan. Onions, cabbage, and mushrooms to the drippings and Stir. cook for 5 minutes. Broth and sour cream, stir, season and 5-10 minutes to cook.
  3. Tomatoes cut in half, with boiling water blanch, refresh with cold water, and skins. The tomatoes into quarters, remove the seeds and mix with the chicken strips and the vegetables, mix 2-3 minutes to warm up. Season with salt, pepper and Cayenne pepper to taste. To potatoes out of the glass or rod taste of white bread.

Preparation time about 30 minutes. Per Serving about 410 kcal/1760 kJ/52 g EW/18 g fat/16 g of KH.