Poultry duck à la Otto Koch
50 mins
50 mins
Ingredients
- 2 Chicken legs
- 50 g Duck liver paté
- 7-10 Tbsp salt, pepper
- 7-10 Tbsp oil for browning
- 2 Green leek leaves
- 2 cooked quail eggs
- 4 nice slices of sliced almonds roasted golden brown
- 4 Cloves
- 2 small wooden skewers or toothpicks
- 300 g Mashed Potatoes
- 1/8 ltr. strong, dry red wine
- 1/8 ltr. brown stock from poultry
- 7-10 Tbsp Side of mashed potatoes
Directions
- 1
Carefully release the poultry legs. Remove bone remains and tendons. Fill the legs with chicken liver pâté, salt and pepper and form into small rolls. Wrap in strong aluminium foil and make sure that the legs keep their shape.
- 2
Screw the edge of the foil tightly together. Simmer in boiling salted water for 25 minutes.
- 3
Remove from the foil and fry briefly in oil so that the skin becomes golden brown and nicely crisp. Keep warm.
- 4
For the sauce, boil down the red wine and the poultry stock to the desired consistency. Season to taste.
- 5
By inserting the cloves as eyes and the almonds as beak, make small duck heads out of the quail eggs. Cut a duck's tail from the leek leaf. The roasted poultry roll is taken as the body of the duck.
- 6
Fix the head on the front side with a skewer or toothpick.
- 7
Make a puncture at the top of the back end and stick the duck tail in there. Arrange the ducklings on a small ring of mashed potatoes (nest), pour the sauce over them.
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