FIELD: technology of food products making.
SUBSTANCE: preserved food is cooked by onions part cutting and browning in melted butter, cutting and blanching of tomatoes, garlic and remaining part of onions, carrots cutting and blanching, cutting and freezing of lettuce, Paraguay tea and basil, cutting of duck meat, mixing of specified components without oxygen access with acetic acid, table salt, calcium acetate, black bitter pepper and bay leaf, packing of prepared mixture and bone broth, sealing and sterilisation.
EFFECT: higher assimilability.
