Duck braised in onion sauce after salting

1 serving


prepare the duck (without soaking). finely chop the 1 onion and 1/4 some of the dill greens. grate the prepared duck outside with 1 tablespoon of salt and ground red pepper, drizzle 1 teaspoon of rice wine or cognac, sprinkle with chopped uk and dill. put the bird carcass in enameled dishes, close with a lid and leave for a day in a cool place for pickling. The next day, rinse the duck several times with cold water. prepare the filling: cut the remaining bulbs into large cubes, finely chop the remaining dill greens. mix the chopped onions and dill with 1 tbsp salt and pack the duck tightly. sew the carcass abdomen, put the bird in a duck, fill with cold water and put it on a strong fire. when boiling the broth, make several punctures in the carcass with a thick needle and 1-2 punctures in the legs to leak the blood and lymph remaining in the duck. then wash the duck with boiling water, wipe and drain on a lattice. Remove the foam from the duck broth, allow it to stand, strain. put the duck again in a duckling pan, pour over the 3/4 of strained broth, pour 1 a teaspoon of rice wine or cognac and simmer on a very low heat for 2 hours. remove the finished duck from the broth, cool and remove the threads. put the filling on the dish, level, put the duck chopped with portion pieces on it and pour slightly thickened broth (it must be evaporated for 1/4-1/

3)