M a r r e c o d a t i o S í

M a r r e c o d a t i o S í
ingredients:
1 mallards whole big three pounds or duck
seasonings :
l spoon (soup ) shallow salt1 tablespoon (coffee) spicy paprika4 cloves garlic, cored , choppedl large glass of beer½ cup dry white wine (100 ml )2 sprigs of basil

filling:
4 to 6 raw ground chicken gizzard50 grs . lard , chicken or bacon4 Raw Whole Eggs1 tbsp (tablespoons) chopped green onion1 tbsp (tablespoons) chopped basil Kid1 tablespoon ( dessert) salt , or to taste½ cup ( tea) of chopped parsley1 cup ( tea) of grated onion1 cup ( tea) of crushed crackers or bread crumbs1 spoon ( soup) of hot pepper sauce1 tablespoon (coffee) spicy paprika1 teaspoon ( tsp) grated ginger1 pinch of nutmeg
How to Prepare :
Wash the mallards , leaving the seasoning for 6 hours in the refrigerator .
Place the stuffing , sew the hole with needle and thick thread and loose
Do not put too much stuffing in the oven and mallards that opens .
Place the mallards in a form lined with aluminum foil with a glass of juice strained , over cover with aluminum foilBake in preheated oven medium l80 ° C for forty minutes for each pound of meat .Take the foil 20 ' minutes before taking the mallards oven .
Follow up:
white riceSalad of lettuce , grated carrot cabbage , tomato onions , black olives pitted , peas , and boiled eggs .
If you want you can make a salad with carrot , peas , parsleypods , mint , 1 can of tuna and mayonnaise sauce .
Thin sauce Mayonnaise :
1 large potato cooked chopped1 medium carrot cooked and chopped1 cup (coffee ) oil1 cup (coffee ) milk1 spoon (soup ) mustard (optional )2 tbsp (tablespoons ) lemon juice1 teaspoon (tsp ) salt
Mix all in a blender , if it is hard to put more oil and milk , is getting soft , add more potatoes .
Note :
If the mallard duck or are old .Cook lightly before baking with beer and seasonings .