Duck 1 piece
prunes 200 grams
chopped walnuts 100 grams
ground nutmeg to taste
ground black pepper to taste
salt to taste
Prunes rasparte skip through a meat grinder with nuts.
Duck skin lay on the board evenly on her flesh, salt and pepper, sprinkle with nutmeg.
On top lay prunes and nuts.
Roll tight roll and tie it with string.
Roll lay on a baking sheet greased with butter, bake at 270 ° C until golden brown, then reduce the heat to 170 ° C and bring to readiness.
Ready roll cool, cut into slices, place on a dish in the form to slices of lime, grapefruit and parsley.