Penny from the duck

  • Time 30 minutes
  • Servings 4 People
  • 1 The duck breast is cut across the thin strips.
  • 2 The shuttle is cutting feathers along.
  • 3 Timian's off the stalks, and we're putting a part on for jewelry.
  • 4 We're taking out theppers and we're wasting water.
  • 5 We warm up the butter (may not be necessary, because the duck will give its fat, you can fry on the dry pan) on the pan, and we'll burn the duck and a half thymane on the strong fire to the golden crust.
  • 6 We're adding a slice and a petty garlic.
  • 7 We'll fire 1-2 minutes laughing before the smell comes.
  • 8 Then we add to the tomato bank in our own juice and drip, we have a good laugh and a cloud of about five minutes on average.
  • 9 We send a penny in accordance with packing instructions.
  • 10 Before the end of the varnish, we'll take the half of the cook to smash the sauce.
  • 11 Switching water with a penny and laughing well with a sauce. If there's a very dry sauce, we'll add a little weed to the right consistance.
  • 12 We'll put a fresh thyme on top.
Nutrition Facts
  • Calories 961
  • Total Fat 43,8 g
  • Protein 43,7 g
  • Total Carbohydrate 961 g
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