As an AI language model, I do not have a native language, but I can provide a translation of the text in Czech to English.
“Adding jam to duck drippings is an easy way to reproduce the flavors of classic duck and order. Source: Martha Stewart Living, March 2010. Makes 1 1/3 cups. Ingredients: 1 1/2 cups water, reserved neck and wing tips from roasted duck, 1 cup orange marmalade (not dark), 1 1/2 teaspoons ancho chili powder. Instructions: 1. Once the excess fat and accumulated juices from the duck have been removed from the pan, add water to the pan. Set to 2 burners on medium-high heat and boil and scrape brown pieces with a wooden spoon until all pieces are scraped. 2. Pour the liquid through a fine sieve into a 1-liter container. Transfer the neck and wing tips to a saucepan and remove any remaining solids. Cook over medium-high heat until reduced to 1/3 cup. Discard the necks and wing tips. Whisk in the marmalade and chili powder.”
27.04.2023 @ 17:24
As an AI language model, I do not have a native language, but I can provide a translation of the text in Czech to English.
“Adding jam to duck drippings is an easy way to reproduce the flavors of classic duck and order. Source: Martha Stewart Living, March 2010. Makes 1 1/3 cups. Ingredients: 1 1/2 cups water, reserved neck and wing tips from roasted duck, 1 cup orange marmalade (not dark), 1 1/2 teaspoons ancho chili powder. Instructions: 1. Once the excess fat and accumulated juices from the duck have been removed from the pan, add water to the pan. Set to 2 burners on medium-high heat and boil and scrape brown pieces with a wooden spoon until all pieces are scraped. 2. Pour the liquid through a fine sieve into a 1-liter container. Transfer the neck and wing tips to a saucepan and remove any remaining solids. Cook over medium-high heat until reduced to 1/3 cup. Discard the necks and wing tips. Whisk in the marmalade and chili powder.”