FIELD: food industry.
SUBSTANCE: invention relates to the preserved second-course lunches production. The method envisages recipe components preparation, parsley green milling, ground pumpkin seeds extraction cake 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. All the components are taken at a specified content ratio.
EFFECT: invention allows to reduce the manufactured product adhesion to container walls.
