Difference between revisions of "Turkey with Quinces"

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m (Text replace - "Category:Recipes that need photos" to "")
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# The sauce must be greatly reduced.
 
# The sauce must be greatly reduced.
  
[[Category:Romanian Meat Dishes]]
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[[Category:Meat Recipes]]
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[[Category:Romanian cuisine]]
 
[[Category:Turkey meat Recipes]]
 
[[Category:Turkey meat Recipes]]
 
[[Category:Turkey stock and broth Recipes]]
 
[[Category:Turkey stock and broth Recipes]]
 
[[Category:Quince Recipes]]
 
[[Category:Quince Recipes]]

Revision as of 17:20, 11 April 2012

Description

In Romanian: Curcan cu gutui

Ingredients

Directions

  1. Fry the turkey pieces with a tablespoon of lard until yellow.
  2. Add ½ teaspoon of flour and salt, cover with water and simmer, covered.
  3. In the meantime, peel the quinces, cut into thick slices, remove seeds, dredge with flour and fry in lard on both sides.
  4. 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.
  5. Place the quinces over the meat, cover the pan and simmer.
  6. Do not stir, but shake the pan occasionally.
  7. The sauce must be greatly reduced.