Sausage Stuffed Duck

Preparation:

Preparation: Brown the duck liver cut into small pieces with a little less than half of the butter and a little oil, add the soaked and squeezed mushrooms, pour over a little broth and cook over high heat for a few minutes . Season with salt and pepper, remove from the heat and add the sausages cut into small pieces, the sandwich soaked in milk and squeezed, the Parmesan cheese, the egg and the truffle cut into strips. Mix, add salt and stuff the belly of the duck with the mixture; sew the opening and tie it so that the wings and thighs are brought closer to the body. Brown the duck over high heat with the remaining butter, a little oil and the rosemary, add salt and pepper and continue cooking in a hot oven, adding the wine halfway through cooking. Brown Before placing the meat in the pan, heat the oil a little so that a crust is created which does not allow the juices to escape, thus obtaining a soft meat Baking in the oven Bring the oven to a high temperature before putting it in meat. Add a small separate container with a little water to prevent the food from drying out too much.