1. filling: brown onions in butter, liver in it anrUesten, pour wine, briefly overduen. Add salt, egg, ribs, spices, parsley and ham, cool.
Rub duck outside and inside with thyme, season inside with salt, stuff.
Sew up duck, season with salt, fry in hot butter on all sides. Roast in the oven, diligently basting with its own juices and frequently pouring wine over it.
Tip: Stock up on high-quality spices – it pays off!
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