Recipe (english)

Christmas Poultry Goulash

Christmas Poultry Goulash

Christmas poultry goulash is given by the duck breast an aromatic sauce, but by adding turkey breast is not too high in calories. Remove the skin from the ducks' breast by lifting it slightly and moving your fingers between the flesh and the skin. Save skin for frying. For Christmas poultry goulash ducks breast and turkeys breast in cubes cut. Peel shallots, garlic and carrots and dice finely. Clean fresh chanterelles. Heat the lard in a casserole dish. Fry the skin of the duck vigorously. Take it out of the pot. Brown the Christmas goulash vigorously in the remaining fat. Add shallots, garlic, carrots and chanterelles. Season with salt and pepper. Add thyme twigs. Sprinkle with flour. Sweat on lightly. Deglaze with wine. Add cranberries. Put the lid on. Christmas poultry goulash 30 minutes gently stew. Fill the sauce with the poultry stock at the end. Thicken at will. Christmas poultry goulash tastes great with dumplings or spaetzle.

Servings: 2, Difficulty: 
Preparation time: 20 minutes, Total duration: 45 minutes

All data per serving:
773 kcal
27 g
64 g
40 g

(C)opyright by Marions Kochbuch