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to fashion here's the best recipe for Queen of the Forest, Lady of the Snows. Once seared, gently remove the casings will amaze you and fragrant forest. A separate knifepoint breast bone and reserve the dark next to the thighs. Dore

the minimum shell oil with a clove of garlic, shallots, an onion and a carrot. After flambé with a splash of brandy, cover with water, aromatícelo with some black peppercorns and a sprig of thyme and let it cook long. Meanwhile

appropriate to skip its guts over medium heat on a couple of chopped shallots and softened in oil. Extend the intestines with a poultry livers, or better yet, a dice of raw duck foie or micuit. Foie and viscera that get wet with a dash of port and other seasoning cream before, after a brief cooking, beat hard with the hand blender (machacadlo with mortar and pass it through a sieve if the amount is very small). COLADE

and reduced juice and ligadlo with a pinch of cornstarch diluted in amontillado, a pinch of mustard and a little die of chocolate. Ready to serve, will have the buttery pate and cold on a generous slice of fried bread.

Picatoste will cover the juicy pechuguita just past the plank and thighs fried crisp just as the coveted head. Around the dark and tangy sauce. In the lavish dinner of the hunters, who enjoyed exclusive heads high privilege paid as telling a story in the afternoon. It seems to me that this story, conjuring the sleepless night, amid a silence broken only by the crackling of fire, was the real prize.

Recipe and text Abraham Garcia (Restaurante Viridiana)