• a duck
  • Lard or fat from the duck itself
  • Salt


Quarter the duck, salt it and let stand for a day until it dries. Fry it within the duck fat over low heat so that the meat won’t harden too much. Having been cooked, some pieces can be introduced in a glass recipient and filled with the fat in order to conserve it for a long time. It can also be done with other game meat.