Duck with vegetables

This is a combined dish of boiled vegetables and boiled duck. The meat will be moist and well cooked, and the dish will look very appetizing.

Ingredients

• 1 duck carcass;
• 4 liters of chicken or vegetable broth;
• 100 milliliters of dry white wine;
• 2 bay leaves;
• 2 carrots;
• 1.5 kilograms of potatoes;
• 1 onion;
• 20 grams of fresh parsley;
• 10 grams of oil or fat;
• 1 teaspoon of your favorite dried herbs
• black peppercorns;
• salt.

Directions

1. Rinse the duck carcass, place in cold broth, cook.
2. While the broth is heating, peel the onion and 1 carrot, but do not chop. Rinse the parsley. Add wine, bay leaves, vegetables, parsley, dry herbs, salt and peppercorns to the broth. If you are using freeze-dried broth, consider the degree of salinity.
3. After boiling, reduce the temperature, leave the duck to simmer for 1.5 to 2 hours, covered. When the duck is completely cooked, carefully remove it from the broth, place it on a wire rack over a bowl, drain and dry for 1 hour.
4. While the duck is drying, peel the potatoes and the second carrot and cut into cubes. Strain the broth in which the duck was cooked, boil the vegetables in the broth until tender.
5. Turn on the oven at 200 ° C, put the duck on a sheet, brush with oil or fat. Spread vegetables around the duck, pour 200 milliliters of broth onto a sheet. Send the food to bake in the oven for 15-20 minutes. The duck should turn golden brown and the vegetables should be golden brown.
6. When the food looks nice and appetizing, the dish is ready to eat. Take out the baking sheet with duck and vegetables and divide into portions