Rinse the cleaned duck, trim the neck and wings, pour boiling salted water and cook at low temperature.
Wash the root vegetables, rinse, chop and add to the duck form before the end of cooking time.
Clean the mushrooms, rinse them, cut them into strips, roast them with the liver, cool them and put them through a meat grinder. Then add the whipped cream and the bread and season.
Remove the soft duck, cut into portions, partially remove the bones, place on a platter, pour the sauce over and bake. Serve with long grain rice and raw vegetables.
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