Learn how to make roast beef to eat and cry for more
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- 4 cloves of garlic (crushed) 4 medium red onions 2 bay leaves 1 kg of duckling 1 cup (tea) of water0.5 cup (of tea) with dry red wine3 c. (soup) soy oil Rosemary to taste Salt to taste Pepper to taste | 2 tablespoon
- Start by placing all the ingredients listed next to you, available.
The night before, mix the wine in a bowl.
Then add the garlic, salt, pepper and rosemary.
Then pierce the meat so that the sauce penetrates well.
Then add the bay leaf.
Then let it marinate in the fridge, leaving it with the foil until the next day.
Over time, turn the meat from time to time.
Afterwards, heat the oil in a pan.
Then put the meat with all the marinade.
Then add a pinch of sugar. It will help to brown.
Turn the meat over, browning and adding a little water. Leave it until the duckling is evenly browned. Later, accompany it with potatoes.
Serve with a watercress, lettuce, tomato and onion salad.
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