Recipes with And at ca. 2 1/2 kg
Mains A couple of tablespoons. Cognac Heart, gizzard, swirl neck and wing tips from other A little lemon juice ...
Duck broth
Cut the neck and wing tips of the second. Clean and rinse the herbs. Share your neck again. Brown the wingtips, hearts, and gizzards and duck fat or butter herbs in shared. It may take a nice color. Pour water in, add a little salt and let it cook
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