The cleaned magrets are sealed in a hot pot with salad oil and garlic for about 2 minutes on each side and then cooled with white wine. Additionally, bake in a hot oven for about 10 minutes at 200 degrees. The crust is prepared by grinding parmesan in a hot Teflon dish. Wait until it sticks and gets a golden colour. Carrots are cut into small balls, stewed in butter, and seasoned with salt. For the salad, arugula, turnips, and carrots are cut into thin strips. Then add the cedar nuts and prepare spices with sesame oil and sea salt. The preparation of the sauce is done by reducing “Madeira” and then thickening it with cold oil.