Ingredients

Title Value
1. Duck fillet 200 Column
2. Provencal herbs 0.5 Tsp
3. Juniper berries 5 PC.
4. Rosemary 0.5 Tsp
5. Allspice 5 PC.
6. Clove 2 PC.
7. Cognac 50 Ml
8. Sugar 0.5 Tsp
9. Coarse salt 1 tbsp

Cooking

1 . Stage

All spices that are whole must be ground in a mortar and mixed with the rest of the spices, as well as add salt and sugar.

1. Stage. All spices that are whole must be ground in a mortar and mixed with the rest of the spices, as well as add salt and sugar.

2 . Stage

Take the fillet with the skin, rinse it well and dry it. Do not make deep diamond-shaped incisions on the skin. Add cognac to the spices and grate the meat on all sides with spices. Place the meat in a container with a lid and refrigerate for 8 hours.

1. Stage. Take the fillet with the skin, rinse it well and dry it. Do not make deep diamond-shaped incisions on the skin. Add cognac to the spices and grate the meat on all sides with spices. Place the meat in a container with a lid and refrigerate for 8 hours.

3 . Stage

Remove the meat from the container and pat it with a paper towel to remove all moisture. Wrap in gauze in several layers and let it hang in the refrigerator by hanging it on the door or in a well-ventilated room for at least 10 days, then see according to your preference.

1. Stage. Remove the meat from the container and pat it with a paper towel to remove all moisture. Wrap in gauze in several layers and let it hang in the refrigerator by hanging it on the door or in a well-ventilated room for at least 10 days, then see according to your preference.

4 . Stage

Bon Appetit!!!

1. Stage. Bon Appetit!!!