Duck gutted — 800 g, butter — 60 g, milk mushrooms — 600 g, pickles cleared — 80 g, capers — 80 g, sugar — 15 g, vinegar 3% — 40 g, fennel — 20 g, spices.
To stuff the processed and washed out duck with salty milk mushrooms and to fry in a stewpan. To clear cucumbers of a thin skin, seeds and to chop small. To fill in cucumbers, capers, fennel with strong brown broth, to add sugar, vinegar (to taste) and to boil. To lay out the stuffed duck on dishes, to decorate with a lemon, greens, to sauce from cucumbers and capers.