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episode 609 - this time Remigiusz Rączka presents recipes for indulgence specialties: Silesian macrons and futermeloki. The program also includes recipes for duck in two versions. Ingredients below: Duck in 2 flavors duck breasts – 4 pcs. marinade: smoked paprika – 2 tablespoons cloves – 4-5 pcs. cinnamon – a pinch salt, pepper – to taste oil – 50 ml for the sauce: pitted dried plums – 50 g onion – 1 pc. gravy – 2 tablespoons water – 1 cup duck legs – 4 pcs. marinade: fresh thyme – a handful marjoram – 1 tablespoon garlic – 8 cloves sweet paprika – 1 teaspoon oil – 50 ml salt, pepper – to taste dumplings: old potatoes – 1.5 kg egg – 1 pc. potato flour – 300 g beetroots: boiled beetroots – 1 kg onion – 1 pc. ground cumin – 1 teaspoon sugar, salt, pepper – to taste spirit vinegar – 2 tablespoons Silesian futermeloki wheat flour – 500 g rye flour (type 720) – 500 g butter – 200 g sour cream – 200 g sugar – 1 cup eggs – 2 pcs. plum jam – 120-150 g cocoa – 3 tablespoons baking soda – 1 teaspoon baking powder – 1 teaspoon gingerbread spice – approx. 40 g honey (runny) – 3 tablespoons salt – a pinch Bake for 15 – 20 min. at 180°C icing: hot water – 300 ml powdered sugar – 500 g Indulgence macarons: egg whites – 5 pcs. salt – a pinch powdered sugar – 200 g almond oil – a few drops breadcrumbs – 200 g Bake for 15 – 20 min. at 180°C