Roast duck with celery

Required products:

1,5 kg duck () - 1 piece

3 tbsp. butter

2 tbsp. vegetable oil

1 PCs celery

1 glass broth

200 g canned cherries

1 green salad - beam

salt , pepper

The carcass of a duck divide into portions, salt and pepper. Melt the butter, add the vegetable and gently heat. Fry the duck, turning, until Golden brown.Clean the celery, remove the leaves. Cut into cubes and fry in the remaining oil.

Put the duck in a roasting pan, add celery, broth, salt and pepper, cover and cook in the oven until tender (about 1.5 hours).

Add cherries and cook the duck for another 10 minutes on the top shelf of the oven, without the lid.

When the duck is ready, remove the excess heat from the broth and uvarovite on high heat for 10 minutes.

When serving, pour the duck broth. Decorate the salad. Serve with cherries and celery.