FIELD: technology of food products making.
SUBSTANCE: preserved food is cooked by duck meat cutting and frying in melted butter, cutting and browning in vegetable oil of part of onions, cutting and blanching of garlic, vegetable marrows, parsley root and remaining part of onions, blanching and cutting of carrots, cutting and freezing of green onions, sage and parsley, cheese grating, rice boiling until mass doubles, mixing of the above components without oxygen access with dry white wine, acetic acid, table salt, black bitter pepper, cloves and bay leaf, packing of prepared mixture and bone broth, sealing and sterilisation.
EFFECT: higher digestibility.
