- Duckfowl - 1 piece
- Champignons - 5 pieces
- Bow - 1 piece
- Capers - 2 Art. spoons
- Flour - 0,5 st. spoons
- Red wine - 0,5 Cups
- Nutmeg, on the tip of the knife - 1 piece
- Butter - 1 To taste (for roasting)
- Parsley - 1 To taste
1. First of all, it is necessary to soak the game beforehand in cold water (to reduce the specific smell, add a spoonful of vinegar into the water). 2. Then we remove the duck from the water, let it drain, and cut it into pieces. You can cut it in any pieces. Pepper and salt. Heat the butter in a frying pan, and fry the bird lightly on both sides. Fold the meat in a cauldron (thick-walled pan). In the frying pan where the bird was fried, pour in water, let it boil, and then pour it all into the cauldron. Add the wine, cover with a lid, when it boils, reduce the fire. Minutes 40 stew, do not forget to stir. If necessary, dosalivayem. 3. Clear and fry the onions and champignons (onion - until the transparency, then add the mushrooms, stew on a small fire, at the end add nutmeg). Remove from the fire and add capers (you can replace the cornichons). In a dry frying pan, heat the flour and add to the mushrooms, mix. 4. Add the mushrooms when the meat is stuck, mix. Warm the floor for a minute and sprinkle with chopped parsley. With the lid on, let's stand for 5-10 minutes. 5. The dish is ready. On the garnish - boiled potatoes.
Servings: 4