Difference between revisions of "Turkey with Quinces"
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# Fry the turkey pieces with a tablespoon of [[lard]] until yellow. | # Fry the turkey pieces with a tablespoon of [[lard]] until yellow. | ||
# Add ½ teaspoon of [[flour]] and [[salt]], cover with [[water]] and simmer, covered. | # Add ½ teaspoon of [[flour]] and [[salt]], cover with [[water]] and simmer, covered. | ||
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# The sauce must be greatly reduced. | # The sauce must be greatly reduced. | ||
| − | [[Category:Romanian | + | [[Category:Meat Recipes]] |
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[[Category:Turkey stock and broth Recipes]] | [[Category:Turkey stock and broth Recipes]] | ||
[[Category:Quince Recipes]] | [[Category:Quince Recipes]] | ||
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Latest revision as of 17:32, 11 July 2012
Description
In Romanian: Curcan cu gutui
Ingredients
- 6 turkey portions (breast, thighs, etc.)
- 4 medium quinces
- 2 tablespoons flour
- 2 – 3 tablespoons lard
- 2 teaspoon sugar
- salt
Procedures
- Fry the turkey pieces with a tablespoon of lard until yellow.
- Add ½ teaspoon of flour and salt, cover with water and simmer, covered.
- In the meantime, peel the quinces, cut into thick slices, remove seeds, dredge with flour and fry in lard on both sides.
- When the meat is almost done, add 1 teaspoon of caramelized sugar to which a little turkey broth or water was added and 1 teaspoon of regular sugar.
- Place the quinces over the meat, cover the pan and simmer.
- Do not stir, but shake the pan occasionally.
- The sauce must be greatly reduced.
