M a r c and d to the A l m a n h and the

M a r c and d to the A l m a n h and the

ingredients:

1 mallards whole big three pounds

seasonings:

l level tablespoon of salt
4 cloves of chopped garlic if the old tire crumb
l large glass of beer
½ cup dry white wine
l tablespoon coffee shallow spicy paprika
2 sprigs of basil


filling:

4 to 6 milled raw chicken gizzards
50 grs. lard, chicken or bacon
4 whole eggs raw
½ cup of chopped parsley tea
1 tablespoon chopped chives
1 tablespoon chopped basil kid
1 cup of grated onion
1 cup of breadcrumbs
1 spoon (soup) of hot pepper sauce
1 teaspoon (tsp) of spicy paprika (optional)
1 teaspoon (tsp) or (tablespoons) grated fresh ginger
1 pinch of nutmeg
1 teaspoon salt, or to taste


How to Prepare:

Wash the mallards, leave the seasoning put 6 hours in the refrigerator.
Put the stuffing, sew the hole with needle and loose, thick line or secure with toothpick.
Do not fill much mallards that greenhouse and open.


Place a mallard lined with aluminum foil with a cup of the strained broth seasoning, put up cover with foil shape.
Bake at l80 C preheated oven for one hour for every pound
Take the foil a bit before taking the mallards oven to gild.

Follow up:

white rice
Salad of lettuce, hearts of palm, tomato, onion, black olives pitted, peas and boiled eggs
salpicão:
If you want you can make a coleslaw with carrot, pea pods parsley, mint and chicken breast or tin of tuna.

Thin sauce Mayonnaise:

1 large potato chopped cooked
1 medium carrot cooked and chopped
1 cup of coffee oil
1 cup of coffee milk
1 tsp mustard (optional)
2 tablespoons lemon juice
1 tea spoon of salt

Blend all ingredients in blender mayonnaise sauce, more oil is getting hard and put milk, is getting soft, add more potatoes.