840 Duck with veal forcemeat

Utka s farshem iz teljatiny

Preparation info
    • Difficulty

      Complex

Appears in

By Elena Molokhovets

Published 1992

  • About

Ingredients

  • a 2½ or 3 lb duck
  • lb veal

Method

Cut open a duck along its spine and remove the backbone. Prepare the following stuffing: Mix together lbs [minced] veal, 1 spoon washed Finnish butter, 1 white French roll soaked in milk and squeez