- Duckfowl - 1 yanki
- Champignons - 5 guda
- Bow - 1 yanki
- Capers - 2 Art. spoons
- Gida - 0,5 st. spoons
- Red giya - 0,5 Kofuna
- Nutmeg, a kan tip na wuka - 1 yanki
- Butter - 1 Don dandana (domin roasting)
- Faski - 1 Don dandana
1. Abu na farko, wajibi ne don kunna wasan a cikin ruwan sanyi (don rage ƙanshin ƙanshin, ƙara gilashin vinegar cikin ruwa). 2. Sa'an nan kuma mu cire duck daga ruwa, bari ta magudana, sa'annan mu yanke shi cikin guda. Zaka iya yanke shi a kowane yanki. Pepper da gishiri. Gasa man shanu a cikin kwanon frying, kuma toya tsuntsu a hankali a bangarorin biyu. Ninka nama a cikin tulun (kwanon rufi). A cikin frying kwanon rufi inda tsuntsu ya soyayyen, zuba a cikin ruwa, bari tafasa, sa'an nan kuma zuba shi duka a cikin cauldron. Ƙara ruwan inabi, ya rufe tare da murfi, lokacin da ta buɗa, rage wuta. Minti na 40, kar ka manta da motsawa. Idan ya cancanta, dosalivayem. 3. Bayyana kuma gry da albasarta da kuma zaki (albasa - har sai gaskiya, to, ku ƙara namomin kaza, kuzari a kan karamin wuta, a karshen ƙara nutmeg). Cire daga wuta kuma ƙara cafe (zaka iya maye gurbin sauti). A cikin kwanon burodi mai bushe, zafi da gari da kuma kara zuwa namomin kaza, haxa. 4. Ƙara namomin kaza lokacin da nama ya makale, haɗuwa. Warke bene na minti daya kuma yayyafa tare da yankakken faski. Tare da murfi akan, bari mu tsaya na minti 5-10. 5. Tasa ta shirya. A ado - Boiled dankali.
Ayyuka: 4