- Duckfowl - 1 daim
- Champignons - 5 pieces
- Hneev - 1 daim
- Capers - 2 Art. diav
- Hmoov - 0,5 st. diav
- Caw liab - 0,5 khob
- Nutmeg, on qhov ntxeev ntawm rab riam - 1 piece
- Butter - 1 Mus saj (rau cov roasting)
- Parsley - 1 Mus saj
1. Ua ntej txhua tus, nws yog qhov yuav tsum tau ntim kev ua si ua ntej dej txias (kom txo qhov tsis hnov tsw, ntxiv ib rab diav ntawm cov dej). 2. Tom qab ntawd peb tshem tawm cov duck ntawm dej, cia nws ntws, thiab txiav nws mus rau hauv daim. Koj tuaj yeem txiav nws hauv ib qho twg. Kua txob thiab ntsev. Sov lub butter nyob rau hauv ib lub lauj kaub khov, thiab faus cov noog kom pom ntawm ob sab. Muab cov nqaij tso rau hauv ib lub cauldron (tuab-walled lauj kaub). Nyob rau hauv lub lauj kaub tais diav uas cov noog tau kib, ncuav hauv dej, cia nws npau, thiab tom qab ntawd hliv tag nrho rau hauv lub cauldron. Ntxiv cov caw, npog nrog lub hau, thaum nws rwj, txo qhov hluav taws kub. Tsib 40 stew, tsis txhob hnov qab do. Yog tias tsim nyog, dosalivayem. 3. Ntsig thiab kib dos thiab champignons (dos - txog transparency, ntxiv rau cov nceb, stew rau me me hluav taws kub, thaum kawg ntxiv nutmeg). Tshem tawm ntawm qhov hluav taws kub thiab ntxiv capers (koj tuaj yeem hloov pob). Nyob rau hauv ib lub lauj kaub qhuav frying, sov lub hmoov thiab ntxiv mus rau nceb, mix. 4. Ntxiv cov nceb thaum cov nqaij daig, sib tov. Sov hauv av rau ib feeb thiab sprinkle nrog tws parsley. Nrog rau hau, cia peb sawv ntsug 5-10 feeb. 5. Cov tais yog npaj txhij. On lub garnish - boiled qos yaj ywm.
Kev Pabcuam: 4