1. Chill down duck meat and port fat which has been cut to manageable size.
2. When chilled, grind in grinder.
3. Prepare caul fat.
4. Season meat, fry to test.
5. Stuff meat into caul fat, sear seam side down.
6. Finish on other side until done.
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Seasoned Crepinette | |
| 4 servings | ||
| Amount | Measure | Ingredients |
| 4 | ea | Caul fat |
| 1/4 | lb | Ground meat from duck |
| As needed | Pork fat | |
| 1 | Tbsp | Ginger, minced |
| 1 | clove | Garlic, minced |
| 1 | Tbsp | Shallots, minced |
| To taste | Salt and Pepper | |
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Procedures 1. Chill down duck meat and port fat which has been cut to manageable size. 2. When chilled, grind in grinder. 3. Prepare caul fat. 4. Season meat, fry to test. 5. Stuff meat into caul fat, sear seam side down. 6. Finish on other side until done. |
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