The copans are washed and cleaned of any remaining feathers. Make a marinade of beer, mustard, olive oil, salt and pepper, finely chopped garlic, ground ginger, lemon juice, finely chopped mint. Mix all ingredients. The cups are placed in a special bag for marinating (the one from which it is hermetically closed), add the marinade, close the bag and mix the meat well with the marinade.
Refrigerate for a few hours (I prepared it in the evening for the next day), put the meat in a heat-resistant dish with the marinade, cover the dish with aluminum foil, put it in the oven heated to 180 degrees for 1 hour. All this time, turn the cups once more, and in the last 10 minutes leave them without foil to lightly brown.