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Stuffed duck with Perigo sauce and fried vegetables
Description
This duck stuffed with minced meat will become a real "nail" of any holiday table. And the Perigot sauce, with which it must be served, will give the duck a bright mushroom flavor and aroma.
Cooking
Step 1
Combine veal and pork mince, eggs, 1 finely chopped onion and thyme. Coarsely chop the remaining onion and cabbage.
Step 2
Stuff the duck with the prepared minced meat, put it in a heat-resistant form, season, pour over with oil and bake for 1 hour at 175˚С. 40 minutes before the end, put the vegetables on a tray around the duck.
Step 3
For the sauce, chop the mushrooms and fry with butter.
Step 4
Bring the broth to a boil. Pour the broth into the pan with the mushrooms, then simmer on a weak sauce for 10 minutes, stirring all the time. Season. Pour in the wine and simmer for 3-4 minutes.
Step 5
Take the duck out of the oven, let it rest, cut into pieces. Serve with sauce.
Ingredients
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