01.06.2020
68
Recipe information
Cooking:
14 d.
Complexity:
Middle
Calorie content:
44658.64
Carbohydrates:
3647.58
Fats:
2963.54
Squirrels:
1685.26
Water:
6478.44

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 art. l

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!!!