To begin to explain why the variant with stew my husband rejected. Because stew is such vesch... what not to bother with cooking a side dish. Enough to cut off a decent chunk of fresh bread, to arm themselves with a spoon (fork, who, if you prefer), and to knead for both cheeks without potatoes, pasta, etc. Our goal was that the meat would have lasted as long as possible. Here and chose two options. Option # 1. The meat in the brine. I'm in the ingredients are not indicated quantity of salt and now I will explain why. Brine – a strong solution of common salt used for salting of various raw materials of animal origin. A strong salt solution it is possible to obtain rather unusual way. Put on the stove a pot of water, then throw in a container big potato. After boiling, reduce the heat and begin to pour the salt. When slow cooking a potato will float around the middle of the liquid. Put salt over and over again until our "blank" will not begin to rise to the surface. As soon as she can throw them away, throw it away. Then stop adding to the salt solution. Boil the brine several minutes, vsypav at the end of cooking a variety of spices. (therefore, the quantity of salt was not specified). While the water was boiling and you've identified how much you need salt, you need to carve the duck. Wash it thoroughly inside and outside (it is clear that while duck and plucked all the hairs singed with fire). Inside duck heart, liver and stomach-I used for making pate. All the other "icky" simply thrown away. The duck itself was cut into pieces that will conveniently fit in the neck 2 or 1.5 liter jars. Now downloadable to brine the duck pieces. Proverjaem 20 minutes. Then in sterilized jars stacked pieces of meat and pour the hot brine. Roll up caps, flip, wrap it up with a warm blanket and leave it up to complete cooling. When the need to use the meat (for soups-borscht, roast, etc.), it must be soaked in clean cold water for about an hour, occasionally changing the water. Oh, and then at your discretion-fry, boil...

Option # 2. This version I liked more than the first. The meat is much tastier and immediately ready to use. Again, start with the fact that the bird to pluck, opalite the hairs, wash the inside and outside, gut it. Cut into pieces. It is still necessary to remove the whole duck with the skin. With this skins heated with possibly all of the fat within 45 minutes. The meat boiled in the amount of salt that you taste. Also add spices. Ready meat to put on the banks and pour the prepared fat that the meat was completely covered. If a little fat (and I say at once-it is not enough for such preservation), you can add pork. When fat hardens and hermetically closes meat, banks cover with a clean paper dipped in alcohol or vodka, tie with string and store in a cool place. We store in the cellar. Here these two options I propose to your attention.