Duck flavored crust

Required products:

1 PCs duck

2 PCs apples

100 g cabbage

1 onion - head

1 PCs carrots

100 g cauliflower

100 g broccoli

1/2 tsp. cumin seeds

ground black pepper

salt

For the dough:

1 glass wheat flour
what kind of flour should I choose? we'll show

1 glass semolina

1/2 glass kefir

1/2 glass beer

2 tbsp. red wine dry

salt

To test the yogurt mix with beer, add the wine and allow the mixture to stand for 30-40 minutes at room temperature. Then add in the mix 3 tablespoons of flour and again leave for 30-40 minutes for fermentation. Stir in sifted flour, groats, salt to taste and mix the dough until it will no longer stick to the hands and sides of bowl. Cover the dough with a damp cloth and soak at room temperature for 6-7 hours.

Duck lay on a cutting Board back down, cut the breast area and gently remove the rib bones. Then carefully cut the skin and remove vertebral bone. The carcass must remain with wings and legs.

Stuffed cabbage slice thin strips, apples, onions and carrots cut into small cubes, cauliflower and broccoli disassemble inflorescence. Vegetables connect, salt and pepper, add the cumin. Nafarshiruyte duck vegetable mixture, roll in the form of a whole carcass. Roll out the dough, not too thin, wrap him in the carcass, as in foil, and place in oven preheated to 200 degrees. Bake until tender.

When submitting the duck carefully cut into portions, put on a dish.