The leftover duck pieces are cooked in salty water with a small piece of rosemary, white peppercorns, onion, garlic, and carrot. The meat is then removed from the bones. The broth is strained through a fine-mesh sieve and the fat is skimmed off. Next, measure out 1/2 to 1 liter of broth and combine it with 7 to 14 sheets of unflavored gelatin. Season well with salt, vinegar, and a pinch of nutmeg, then mix everything together with the meat in a metal mold. Garnish with some carrot, cucumber, and hard-boiled egg slices. Once the broth has solidified, serve it on the plate. Serve with fried potatoes.
The leftover duck pieces are cooked in salty water with a small piece of rosemary, white peppercorns, onion, garlic, and carrot. The meat is then removed from the bones. The broth is strained through a fine-mesh sieve and the fat is skimmed off. Next, measure out 1/2 to 1 liter of broth and combine it with 7 to 14 sheets of unflavored gelatin. Season well with salt, vinegar, and a pinch of nutmeg, then mix everything together with the meat in a metal mold. Garnish with some carrot, cucumber, and hard-boiled egg slices. Once the broth has solidified, serve it on the plate. Serve with fried potatoes.
