Poultry, goose, duck, chicken
Roast duck breast2 duck breast
250 g duck fat
1 Season duck breast both side with season mixture and salt.
2 Heat the goose fat. Fry the both side till golden brown.
3 Add a half glass of water. Cover the meat with tightly fitting lid or aluminium foil.
4 Dice the meat over a low heat till the water has evaporated.
5 Remove the foil and bake at 200 degrees Celsius for 30 minutes.
6 Serve with potato and mixed pickles.
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