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Tempo de preparo

20 min(s)


5 servings

Rafael Boediarto

  • Ingredients
  • Recipe
  • Duckling/Mignon/Rumpkin1 kg
  • Paris mushroom300 g
  • Onion1 unit(s)
  • Garlic Clove2 to taste
  • Cognac (1/4 cup)1/4 cup
  • Salt to taste to taste
  • Olive oil to taste to taste
  • Black pepper to taste
  • Worcestershire sauce2 tablespoon
  • Tomato extract1/2 cup
  • Regular Mustard1 coffee spoon
  • Fresh cream (3 cups of tea)3 cup
  • Straw potato1 can(s)
  1. cut mushroom
  2. Throw olive oil in the frying pan and throw the mushroom to brown but not wither and put it in the bowl.
  3. 1 chopped onion
  4. Put olive oil in the frying pan and toss the meat in part DO NOT MIX (so as not to get tough)
  5. Slice 2 garlic cloves
  6. In the same frying pan or pan, after removing the meat, add more oil and brown the onion and garlic.
  7. Throw the cognac (1/4 cup) into the skillet or pan with the onion and garlic inside. Add 2 tablespoons of Worcestershire sauce + 1/2 cup of tomato paste + 1 teaspoon of Mustard (very full)
  8. Add salt and pepper to the meat bowl
  9. Throw the meat from the bowl with the mushrooms into the skillet from Step 7
  10. To finish, add fresh cream (3 cups of tea)

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