Stuffed duck
1 serving
60 minutes
The recipe is taken from the book by A. Piruzyan "Armenian cuisine" (1960).
Calories584.1kcal
Proteins20.6grams
Fats52.8grams
Carbohydrates2.2grams
Duck
150
g
Onion
20
g
Butter
12
g
Cognac (brandy)
10
g
Salt
to taste
Ground black pepper
to taste
Cilantro
to taste
1
Finely chop the duck liver, add finely chopped onion, salt, pepper, chopped cilantro, cognac, butter and mix well.
- Duck: 150 g
- Onion: 20 g
- Butter: 12 g
- Cognac (brandy): 10 g
- Salt: to taste
- Ground black pepper: to taste
- Cilantro: 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.
- 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.
