Stewed mallard with wild berry

Mallard is an infrequent delicacy even among hunters. This little duck is shy and nimble. It cooks very quickly, its tender meat does not need to be marinated, it is enough just to hold it in cold water.

Ingredients

• 2 mallard carcasses;
• 5-7 peas of black pepper;
• 1 cup cranberries or lingonberries
• 2 bay leaves;
• 10 grams of fresh parsley;
• salt and ground black pepper to taste.

Directions

1. Divide the duck carcasses into chunks. Place in a deep saucepan. Fill with cold water for an hour. While the bird is soaking, chop the onion and set the oven to 200 ° C.
2. Drain the water from the meat, salt and pepper, stir. Transfer to a roasting pan, add onions, bay leaves, peppercorns and berries. Cover with a lid, send to the oven for 1 hour.
3. While the mallards are stewing, make a side dish, chop the herbs for decoration. For the last 10 minutes, you can remove the lid to brown the bird a little.
4. Serve gourmet ducks with fresh vegetables and your favorite side dish. Garnish with parsley.