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Рецепт French Cuisine: Duck, Prunes & Hazlenuts Pound Cake
by Robert-Gilles Martineau

French Cuisine: Duck, Prunes & Hazlenuts Pound Cake

Pound Cakes should be all cakes. The recipe can be adapted for meat eaters into an eminently presentable dish!
Duck/Magret is an exceptionally easy to adapt meat in such a case.
Here is another easy French recipe with another log name (it is becoming a habit! LOL):

Cake aux Magrets de Canard, Pruneaux et Noisettes
Duck Breast, Prunes & Hazlenuts Pound Cake!

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  Франция French
Приготовление: Порций: 4

Ингредиенты

  • Eggs: 3
  • Flour: 150 g
  • Baking powder: 3~4 g
  • Sunflower Oil: 100 ml
  • Unskimmed milk: 125 ml
  • Gruyere/Emmental Cheese: 100 g (grated)
  • Duck breast: 150 g
  • Prunes (pitted): 80 g (roughly cut)
  • Hazenuts (roughly broken): 30 g
  • Salt: a pinch
  • Pepper: 2 pinches

Инструкции

  1. Preheat oven to 6/180 degrees Celsius
  2. Cut the duck breast in small enough pieces with their skin on. dry fry them (no oil or fat needed) on both sides 3 minutes each.
  3. In a big bowl or processor, mix the eggs, flour, baking powder. . Mix well. Add sunflower oil and milk. Mix well. Add cheese. Mix again.
  4. Add the duck, prunse and hazlenuts.
  5. Pour the lot into a buttered pound cake mold and bake for 45 minutes.
  6. NOTE:
  7. You could use rabbit instead of duck.
  8. Let cool down completely before taking it out the mold.