I had 3 piece of duck fillet. One side was lean and the other was fat. I cut each into 4 pieces. Super heated the grill pan and put the meat fat side down because the butter in the pan I added.

After the meat with one hand pajarillos, I turned to the other, salt and pepper, and then tried to fry from all sides. The fire was strong. Roasted it quickly.

This pickled gooseberry, which we cooked at the cottage.

The meat filled with water, which added 2 tbsp of the marinade from the plums and left the meat to stew. Meanwhile, I took the amount of meat 2 tbsp berries, shredded them in a blender.

I didn't want to add flour, saw on TV that in the sauce for thickening added starch, which I did. Took 1 teaspoon of starch, stir. All this added to meat when it was almost ready. The sauce was very unusual, not like when you add flour, Jell-o. Then the taste of added sugar, even minutes 5 potamilla meat and all!!!