Duck jellied meat

Poultry (be it chicken or duck) makes an excellent jellied meat, and it is also dietary, which makes it suitable for adherents of proper nutrition. Duck meat contains B vitamins, selenium, phosphorus, zinc, iron, copper, potassium, magnesium, calcium, manganese and sodium. To prepare duck jellied meat, you will need gelatin, since without it the broth may not harden.

1. Calories
   119,06 kcal
2. Protein
   6,33 gram
3. Fat
   10,13 gram
4. Carbohydrates
   0,78 gram
5. ~ Time
   13 Min
6. Pepper
7. Complexity

Products per 6 serving:

1. Duck

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   1 piece = 2000 g
2. Onions

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   1 piece = 80 g
3. Carrot

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   2 pcs. = 200 g
4. Chicken egg

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   2 pcs. = 120 g
5. Water

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   15 cup = 3000 g
6. Canned peas

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   1 can / 250 g = 250 g
7. Powder gelatin

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   80 g
8. Salt

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   3 tsp. = 21 g
9. Black pepper peas

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   to taste
10. The crap is a dining room

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    2 tbsp. l. = 50 g

Steps:

1. 
   Thaw the duck and divide into several parts. Open a can of peas. Boil the eggs, peel and cut in half. Peel, wash and coarsely chop the onions and carrots. Prepare forms for jellied meat.
2. 
   Boil the duck and broth. Place the chopped duck, chopped carrots and onions in a pan, add water, salt and pepper and put on fire. Bring to a boil, reduce heat to low, cover and simmer for 4 hours. Then remove the duck, carrots and onions, add water and bring the broth to a boil again. Turn off the stove.
3. 
   Prepare jellied meat. Finely chop the duck meat. Add gelatin to the broth and stir well. Place the duck, carrots, onions, eggs and peas in the pan. Pour the broth through a sieve and let cool. Cover with a lid and place the jellied meat in the refrigerator for 8 hours.
4. 
   Serve jellied duck with horseradish.