Stuffed Duck
Main Dishes | Armenian cuisine
⏳ Time
1 hour
🥕 Ingredients
7
🍽️ Servings
1
Description
Recipe taken from the book by John Smith 'Armenian Cuisine' (1960).
Ingredients
- Duck - 5.3 oz
- Onion - 0.7 oz
- Butter - 0.4 oz
- Cognac - 0.4 oz
- Salt - to taste
- Ground Black Pepper - to taste
- Cilantro - to taste
Step by Step guide
Step 1
Finely chop the duck liver, add finely chopped onion, salt, pepper, finely chopped cilantro, cognac, butter, and mix well.
Step 2
Stuff the prepared duck carcass with the filling, sew it up with thread, and place it back down in a greased frying pan, pour in water (50–75 g), and put it in the oven.
Step 3
During roasting, periodically baste the duck with the rendered fat and juices.
Step 4
Serve the duck cut into pieces and drizzled with juice.
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