Recipes with Pieces of breast from Eider (2 birds)
Mains Duck fat (from Christmas or from canned) White potatoes Pepper ...
The eagle birds rub on the forehead in hot fat.
Put in a small refractory dish and cover completely with duckweed.
The dish is covered with staniol and put in the oven at approx. 90 degrees for five hours.
Sovs: baked onion sauce, or possibly bearnaise sauc
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