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Sauerbraten (pronounced [ˈzaʊ̯ɐˌbʁaːtn̩] ⓘ) is a traditional German roast of heavily marinated meat. It is regarded as a national dish of Germany, and is frequently served in German-style restaurants internationally. [1] It can be cooked from a variety of meats, most often from beef, but also from chicken, lamb and mutton, pork and horse.
This classic dish paired crispy roasted duck with a tangy orange sauce. Duck à l’Orange perfectly balanced rich and zesty flavors, making it a favorite for impressing guests at elegant ...
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A potato soup of the traditional German and Austrian cuisine that has the main ingredient of potatoes. If the consistency is relatively viscous, then it is called a potato stew. Weihnachtsgans Main course Roasted goose traditionally served with potatoes or Klöße with gravy and vegetables. Schlesische Kartoffelklöße Main course
Braised duck, Teochew style A duck dish at the Viking Restaurant Harald in Helsinki, Finland Duck roasted with Chinese angelica. In cooking and gastronomy, duck or duckling is the meat of several species of bird in the family Anatidae, found in both fresh and salt water. Duck is eaten in many cuisines around the world.
Affäre’s Gebratene Etenburst, that’s German for roasted duck, features a lacquered Pekin duck breast, gingerbread-citrus glaze, orange-peppercorn sauce, sweet carrot purée, vegetables and ...
2. Heat a large ovenproof skillet. Season the duck breasts with salt and generously sprinkle them with the spice mixture. Add the duck breasts to the skillet, skin side down. Cook over moderate heat until the skin is browned and crisp, about 5 minutes. Turn the breasts and cook for about 2 minutes longer.
The potato was introduced in the mid-17th century, soon gaining popularity and integrated into the local cuisine. Many new recipes were developed, such as Schupfnudeln, potato salad and home fries. The popular idea of traditional Swabian cuisine remains based on the stereotype of simple, hearty and uncomplicated "peasant food".