Duck stuffed

1 pcs. duck

1 onions - head

1 pcs. small carrots

500 g beef - minced

150 g speck

2 Art. l. breadcrumbs

1 h. l. curry powder

2-3 pcs. apples

1 kg potato

1 glass sour cream

1 h. l. mustard ready

3-4 Art. l. vegetable oil

1 h. l. sugar

salt and ground black pepper to taste

parsley

Eviscerated carcass duck through an incision on the abdomen, rinse. Carefully separate the large bones (ribs, spine, ribs), without touching the wings and legs. Bones pour 1 liter of water and cook the broth with onions and carrots. Broth.

For minced bacon chop, mix with breadcrumbs, minced, chopped herbs, curry powder, finely chopped apples, sugar, salt.

Duck carcass rub inside mustard and pepper, stuff with minced meat and tie thread.

Utyatnitsu bottom brush with butter, pour a small amount of broth, put the duck back up and place in a preheated 200 � C oven. Simmer until tender. 20 minutes before the end of quenching add peeled and cut lengthwise into 4 pieces of potatoes, sour cream and salt.

When serving, cut the duck into portions. Served with potatoes or post crumbly rice. Arrange greens.