Bejlik is a term from Jewish cuisine. It is a goose or duck breast that is left in a pair, including the connecting breastbone and skin. In the shops it can be found under the name “bow tie”! According to old recipes, the bejlik is most often steamed or baked in the oven under a lid.
Ingredients:
Rule for 4 servings:
2 pcs
duck or goose breast, jointed, including breastbone and skin, so-called.
4-6 pcs
of garlic cloves
4-6 pcs
of garlic cloves
1 pc
large, or two smaller onions
1 pc
about 3 cm long ginger rhizome
200 ml
of goose, duck or chicken broth
salt
Procedure:
Remove the skin from the butternut squash, finely chop the 2 cloves, peel and grate half the ginger, halve the peeled onion and then slice thinly
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Crush the remaining garlic cloves and the grated ginger with salt in a mortar and rub this mixture over the surface of the chicken
Once the onions have browned golden, remove the skins, place both breasts meat side down and breastbone side up, and roast until the garlic is cooked through
Pour in the broth halfway up the meat, cover, place in an oven preheated first to 180 °C, bake for half an hour, then reduce the oven temperature to 150 °C and bake for another half an hour
Remove the bones from the roasted meat, cut the breasts into slices
Mix the broth until smooth, serve as a sauce.
Recommendation:
To the bejlik, serve preferably boiled or roasted potatoes and, for example, red cabbage or cranberry jam, etc.