Stuffed duck

Finely chop the duck liver, add finely chopped onion, salt, pepper, chopped cilantro, cognac, butter and mix well.

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.

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

Serve the duck cut into pieces and drizzled with juice.