Duck side dishes, part 2

Ingredients for duck:
Greek salad: 1 red onion, 150 grams of crispy lettuce, 4 medium tomatoes, 1/2 cucumber, 130 grams of black olives, 300 grams of feta cheese, salt, pepper, olive oil.

Fennel salad: 1 piece of fennel, 1 piece of lime / lemon, half a handful of mint, about 100 grams of grated parmesan cheese, salt, pepper.

Red wine sauce with orange: 1/2 bottle of red wine, 1 tablespoon of butter, 3-4 dl of sugar, 1 tablespoon of rosemary, 1 tablespoon of thyme, 3 tablespoons of balsamic vinegar, salt, pepper, 1 orange, 1 bouillon cube meat – chicken

French fries

ingridienser till anka:
grekisk sallad: 1 rödlök, 150 gram krispig sallad, 4 tomater medelstora, 1/2 gurka, 130 gram svarta oliver, 300 gram feta ost, salt, peppar, olivolja.

Fänkålssallad: 1st fänkål, 1 st Lime / citron, en halv hand mynta, ca 100 gram riven parmesan ost, salt, peppar.

Rödvins sås med apelsin: 1/2 flaska rött vin, 1 matsked smör, 3-4 dl socker, 1 matsked Rosmarin, 1 matsked Timjan, 3 matskedar balsamvinäger, salt, peppar, 1 apelsin, 1 buljong tärning kött – kyckling

pommes frites

Zutaten für Ente:
Griechischer Salat: 1 rote Zwiebel, 150 Gramm knackiger Salat, 4 mittelgroße Tomaten, 1/2 Gurke, 130 Gramm schwarze Oliven, 300 Gramm Feta, Salz, Pfeffer, Olivenöl.

Fenchelsalat: 1 Stück Fenchel, 1 Stück Limette/Zitrone, eine halbe Handvoll Minze, etwa 100 Gramm geriebener Parmesan, Salz, Pfeffer.

Rotweinsauce mit Orange: 1/2 Flasche Rotwein, 1 Esslöffel Butter, 3-4 dl Zucker, 1 Esslöffel Rosmarin, 1 Esslöffel Thymian, 3 Esslöffel Balsamico-Essig, Salz, Pfeffer, 1 Orange, 1 Brühwürfel Fleisch – Huhn

Pommes frites

Hozzávalók kacsához:
Görög saláta: 1 vöröshagyma, 150 gramm ropogós saláta, 4 közepes paradicsom, 1/2 uborka, 130 gramm fekete olajbogyó, 300 gramm feta sajt, só, bors, olívaolaj.

Édeskömény saláta: 1 darab édeskömény, 1 darab lime/citrom, fél marék menta, kb. 100 gramm reszelt parmezán sajt, só, bors.

Narancsos vörösboros mártás: 1/2 üveg vörösbor, 1 evőkanál vaj, 3-4 dl cukor, 1 evőkanál rozmaring, 1 evőkanál kakukkfű, 3 evőkanál balzsamecet, só, bors, 1 narancs, 1 húsleveskocka, hús – csirke

hasábburgonya

Hello everybody. Hi. Today I have a filming crew. Uh Vandela, my daughter. Hello. Hello. She’s going to help me film so I don’t have to think about the phone. So, welcome back. We are going to uh fix the duck and with the side dishes. And uh the duck I have taken out of the bag, put it in this. And I’m going to uh put it on a grill with uh some uh uh wood that I put in water like this. And I’m going to smoke it because I’m going to put the uh wood in this on the uh hot uh coal and it’s going to be smoke. And I’m going to grill and smoke the uh breast from the duck. All right, let’s go. So everybody, let’s start with the side dishes. And the most important thing of all, a glass of wine when you cook. That’s the best way to cook food. And I’m going to start to do a Greek salad with extra fa. And I’m uh going to use some uh red uh onion, you call that? Some uh cucumber and of course the feta. It’s enough with one of this package if you want to do 150 grams, but I’m going to use two because I want some extra feta in it. And of course, not forget uh some olives, black olives, and salt and pepper. Of course, you can find the ingredients and how much in the description of the video later. So, ladies and gentlemen, I chopped up uh the cucumber, half the cucumber, one red onion, I have the black olives, and I have the salad in the bottom. And I have chopped up the feta like this. And my son told me, learned me actually that you take the feta and you make it in small small pieces like this. Then it’s going to spread more all over the salad and you get more feta taste. And that’s exactly what you want in a Gre salad. So you see I do it small small like this. Yes. Yes. All right. Cheers. Now I have uh uh mixed the salad with all the ingredients and I’m going to put on some black pepper, salt and of course one of the most important thing, olive oil. But first, so let’s start with the salt. some black pepper and finally the olive oil. About a decel or so. Perfect. Mix it again. Then this is ready. So, next dish. Uh, now we’re going to do uh, wait the fan called fennel. Fennel. Fennel salad. One of my favorites for salads. Of course, you have fennel. Now, I’m going to use two, but in my uh, ingredients list uh, in the description, it’s going to be only one. And I have a hand of uh fresh minta. Mintth mint. Mint. Yeah. Thank you, Angela, for telling me. One lemon. And you the original recipe is a lime. But of course, I forgot to buy that. So, but we had a lemon at home, so we’re going to choose that. and some parmesan cheese, a good olive oil, salt, pepper, and this salad you can have to meat, you can have it to fish, you can have it to whatever or only eat it like this because it’s so fantastic. So, let’s go. Yes. And I’m going to start with the cut up the funnel. And I’m going to cut it so thin as I can like this. I’m not a professional, so I take it easy. Not so fast, but better slow and good and fast and wrong. All right. Like that. Yes. Now, uh, as you can see, I have cut up the fennel and, uh, I chopped up the mint. Going to put it in here. like that. And I’m going to take the parmesan cheese on the big ones here and just pour it down here. So, if you like parmesan, you can take a lot. If you don’t want so much, it’s up to you. But about I think that’s going to be enough. So, take the lemons, press it over or the lime if you have that pepper. some salt and finally the olive oil. And it’s important that you have a good olive oil. That’s that’s the one of the secret with with this dish. And uh pour over a lot a nice smooth olive oil. with good quality. So, and I always use them from Sicily because they are not bitter in the end taste if you know what I mean. This and just mix it ready. Yes. And of course, I forgot something. I’m always I going to have some tomatoes that I chop up in the Greek salad, of course. So just do like this. I do them like them like half like that. All right. So don’t forget the tomatoes. Sorry for that. Yes. So now I’m going to do the third thing and it’s the red wine sauce. And uh of course you can uh put red wine in in a pot and cook in cooking. It takes a couple of hours if you want to reduce it. Uh I’m going to do the way they do in the most restaurants so it goes fast. I’m going to use sugar, red wine, of course. I have an orange because I want some orange taste in it to the duck. I have a thin and I got some fresh rosemarine from the garden. Of course, if you don’t have fresh, you can use the dry one also. and some balsam balsamiko. Uh, and salt and pepper. That’s what you need. And, uh, of course, I’m going to put in some bulong too. A bologn to get it get make it get some little body. Some meat bologong I’m going to use or vegetable bullion. It’s so whatever you want. So, let’s start. Yes. Now I’m going to do the red wine sauce. And you can see I have a pan here. I put sugar in the bottom so it cover it. And uh now I’m going to wait. I put on some heat. And just when it starts to camera, I’m going to put in the uh wine, red wine. So mix it. So and then it’s going to melt in the wine and make it thick right away. So you don’t have to cook it for hours. All right. So now uh it starts to caramelizing. As you can see, it gets brown, melted. And uh now I’m going to take some wine. But before I put the wine, battery glass, When I put the the red wine in, it went hard like this. So now I’m going to wait until the wine is is warm and it’s going to the sugar is going to melt in this. Just take it easy like that. And I’m going to put in something more a little bit butter to make it a little softer to the taste. So the butter does does it a little bit uh softer in the taste. Now the sugar starts to melt in the wine. I have only I’m going to take out this take off. You see it’s hard. It’s caramelized. So, it’s going to melt in in in the red wine. So, this is a fast way to make a red wine sauce. It is going to be thick right away. So, smells wonderful. If you like red wine, of course. Oh, the sugar has melted. I’m going to taste how it tastes. And more sugar. I’m going to take some bion about this is the concentrate liquid one uh about one uh one uh one to two tablespoons some balsam vinegar balsam miko I take on some rosemary tim you call it. Yeah. So, now it’s going to cook together some uh black pepper and salt. So now I’m going to uh let it cook a while before I want the perfect taste before I put the orange in. So a little bit sweet because the orange is going to take away a little bit of the sweetness. So if I need more sweetness, I put more sugar in. All right. Yes. I’m going to make it cook a little bit and then I put in the oranges. I tasted it and I think it was perfect taste. I take one of these, two of this. Let’s see. Ah, we can have more. Take three. All right, take four. Now it’s perfect. So now I’m going to cook it a little bit while somebody going to help me with to whisp whip it like this and until it’s thick and it’s going to be go fast. So So