The broth for the noodles we quickly cook in multivarka-pressure cooker. To do this, first duck meat (soup or rather a set of) wash well and put in a bowl multivarki. In the mode "Roasting" with the addition of vegetable oil fry the meat literally 7-10 minutes. I sprinkled the meat with a mixture of Provencal herbs, but it is as you wish. If You fry it in the pan, the oil need not be added, and the meat should be put on the cold pan and on low heat fry for about 15 minutes. Duck meat (especially with skin) in itself is very fatty and the fat melted during the frying.

Then fill up with water put whole onion, cut into several pieces carrots, pepper, sweet peas and Bay leaf. And put on to cook in the "Soup" for 40 minutes.

And while the broth is cooking, prepare home-made noodles. To do this, pour into a bowl the flour slide and into the hole pour egg, sprinkle with salt and with a fork begin gently kneading the dough. After a bit add half a glass of lukewarm water and continue kneading.

The batter should be cool, but not beaten flour. It should not stick to hands, but should be soft.

Next, roll out the dough very thinly, sprinkling with flour, put in a roll and a sharp knife cut very thin. Noodles should be fine, but otherwise, it's pasta.

Sliced noodles liberally sprinkle with flour and would easily get crushed between your palms - so all lapshinka will separate. Leave the noodles for some time, let it dries out a bit.

Once the broth is cooked, make sure it is filtered, searched and separated the meat from the bones if necessary and cut.

In a clean, clear broth put our lapshichku and cook for just 5 minutes. Add salt to taste. We leave under cover.

Make tortillas. Each loaf cut into 4 pieces and quickly fry on a dry pan. While hot, dimmed the cake on a rolling pin and hold until it cools down, it turns out the boat. For the sauce: mix mayonnaise, ketchup, finely chopped shallots and pickles.