Potofe duck thighs and celery
Ingredients
Features
Description
Put in a cast-iron pan duck thigh, a bunch of spices, onion, salt, peppercorns 4. Pour all this water so that there is a place for vegetables. Bring to a boil and simmer for about an hour over low heat. Always remove the foam. Add the washed and peeled carrots, swede or turnip, cut into 4 pieces of celery root. After 15 minutes, drop into the pan head young onions, even after 15 minutes — thoroughly washed cauliflower and zucchini. Leave on heat for a quarter of an hour. Serve hot.
Translated by site: wday.ru
