FIELD: food industry.
SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The method envisages recipe components preparation, parsley green milling, sunflower flour pouring with bone broth and maintenance for swelling, the listed components mixing with bone broth, tomato puree, salt, black hot pepper and red hot pepper to produce a sauce, ducks cutting and frying in melted butter, bulb onions cutting and sauteing in melted butter, the ducks, bulb onions and sauce packing, sealing and sterilisation.
EFFECT: method allows to reduce the manufactured target product adhesion to container walls.
