L

L

o

o

a

a

d

d

i

i

n

n

g

g

.

.

.

.

.

.

Paella dish

Jellied fishRussian cuisine

Paella dish

KataifiGreek cuisine

Paella dish

CiabattaItalian cuisine

Paella dish

GazpachoSpanish cuisine

Paella dish

ForshmakJewish cuisine

Paella dish

African Maafe StewAfrican cuisine

Paella dish

Turkish simit bunTurkish cuisine

Paella dish

Granola (muesli) with nuts and dried fruitsAmerican cuisine

Paella dish

Rabbit with prunesBelgian cuisine

Paella dish

Indian Cheese with Spinach Palak PaneerIndian cuisine

Stuffed duck

1 serving

60 minutes

The recipe is taken from the book by A. Piruzyan "Armenian cuisine" (1960).

Energy value per serving

CaloriesProteinsFatsCarbohydrates

584.1

kcal

20.6g

grams

52.8g

grams

2.2g

grams

Ingredients

1serving

Duck

150

g

Onion

20

g

Butter

12

g

Cognac

10

g

Salt

to taste

Ground black pepper

to taste

Coriander

to taste

Cooking steps

1
Finely chop the duck liver, add finely chopped onion, salt, pepper, chopped cilantro, cognac, butter and mix well.
Required ingredients:
1. Duck: 150 g
2. Onion: 20 g
3. Butter: 12 g
4. Cognac: 10 g
5. Salt: to taste
6. Ground black pepper: to taste
7. Coriander: to taste

2
Stuff the prepared duck carcass with filling, sew it with thread, place it back down in a greased pan, pour water (50-75 g) over it, and put it in the oven.
Required ingredients:
1. Duck: 150 g

3
During frying, periodically baste the duck with melted fat and juice.

4
Serve the duck cut into pieces and drizzled with juice.

Similar recipes