FIELD: food products manufacturing technique.
SUBSTANCE: onions are cut and blanched. Dill is cut and frozen. Duck meat is cut. The above components are mixed without oxygen access with cognac, table salt and red hot pepper. The obtained mix and bone broth are packed, hermetically sealed and sterilised.
EFFECT: expanding range of technical means and dishes used for manufacturing of new canned food, increase of digestibility of cans from 2,1·105 to 2,6·105.
