SUGGESTED SEAL CUT: Seal flipper
- 1/2 seal flipper
- 1 liter of chicken stock
- 1 onion
- 1 carrot
- Grain pepper
- 1 tablespoon honey
- 50 ml soy sauce
- Simmer the piece of meat in a hot skillet.
- Add remaining ingredients.
- Moisten with chicken stock.
- Cook in the oven at 280-300 °F during 12 hours until meat comes off.
- Reduce the cooking juice to a syrupy consistency.
- Spoon the sauce on the meat.
- Recipe by: Chef Benoit Lenglet