Stuffed Duck
Main Dishes • Armenian
Description
Recipe taken from the book by John Smith 'Armenian Cuisine' (1960).
Ingredients
- Duck 5 oz
- Onion 0 oz
- Butter 0 oz
- Cognac 0 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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