Duck Stuffed With Honey

Preparation:

Preparation: Wash the duck, dry it. Cut off the head, neck and legs. Rub it inside and out with salt. Remove the liver and flavor it with a little butter for a few minutes over low heat. In a bowl, mix the soybeans with the chopped onions, garlic and brandy. Divide the mixture into two parts and add the honey to only one of them. Spread the duck with this cream making it penetrate well; dilute what is left over with two glasses of boiling water and use it to wet the meat while it is cooking. Add the chopped liver and cooked ham to the other half of the mixture, mix and stuff the bird. Tie it up with white kitchen string and transfer it to the grill of the oven preheated to 180 degrees, pour some water on the dripping pan below and cook for about an hour and a half, basting occasionally with the honey mixture. Untie the duck, cut it into pieces and put it back together on the serving plate. Accompanying wines: Teroldego Rotaliano "Riserva" DOC, Grattamacco Rosso VdT From Tuscany, Don Pietro Rosso VdT From Sicily.