Tuscan Stuffed Duck

Preparation:

Preparation: Brown the chopped chicken livers, the duck liver, the lard, the onion and the loin in a little less than half the butter and a little oil, season with salt, pepper and spices; wet with a little wine and mix again. 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 a little butter, a little oil and the rosemary, add salt and pepper and continue cooking in a hot oven, adding the wine halfway through cooking.