Duck in dough baked in the oven

1. We are preparing the duck. Wash thoroughly under hot running water. Butchering the carcass will not be necessary, you just need to cut off the neck. It is better to remove the skin. Rub the prepared carcass with dry spices to taste, smear with tomato paste.

2. We put the duck in a cast-iron frying pan, send it to medium heat. Fry for 5-6 minutes, until golden brown. Then turn over to the other side, also fry until a blush appears.

3. We transfer the duck to the brazier, the melted fat should remain in the pan. Preheat the oven to 160 degrees. Close tightly with foil, send the brazier into the oven. Bake for 3-4 hours. The meat should easily move away from the bones.

4. Peel the onion from the husk, cut into cubes. Carrots are cleaned, washed, grated on a fine grater. Peel the celery stalk, cut into small pieces.

5. We put the prepared vegetables in a frying pan with duck fat. We send it to the fire. Fry for 5 minutes, until soft. Then pour dry white wine, simmer for another 1-2 minutes. Salt, pepper to taste.

6. Pour flour and salt into a bowl. Break the eggs, separate the whites from the yolks. We spread the whites to the flour, set the yolks aside. Pour water, knead the dough. Only pour the water in parts, not all at once. Knead the dough for 10-15 minutes. We pack it in plastic wrap and send it to the refrigerator for 2 hours.

7. After the specified time, we take the brazier out of the oven. Roll out the dough. We place banana leaves and cassava greens on it (you can replace it with spinach and curly cabbage). Spread the duck on top of the sheets. We also spread the chopped vegetables here.

8. Wrap the contents with leaves and salted dough. From the scraps of dough, you can form the head and wings of a duck. Lubricate the dough with egg yolks. We send it to the oven for 30 minutes.

Serve immediately after cooking.

Bon appetit!