Stuffed Duck

Preparation:

Preparation: Prepare the filling by combining the minced veal, minced ham, 1 whole egg, minced parsley, grated nutmeg, salt and pepper in a bowl. Mix everything together, put the mixture inside the duck and sew it together with a string. In a heated saucepan in which the duck does not occupy more than 2/3 of its capacity, arrange the duck and brown it, turning it until it browns on all sides, add the white wine, let it evaporate, add 4 ladles of water and cook over a very moderate heat for about an hour. If the cooking juices shrink, add another ladle of water.