Duck stomachs to clean up from the fat, trim all the excess. Pour into a saucepan 1.5 liters of water, when the water boils, drain it, pour clean water and boil it stomachs from 45 minutes to 1 hour. Add the bell pepper. 15 minutes before end of cooking, add Bay leaf and salt the water slightly. Ready stomachs fry until Golden brown in 1 tbsp olive oil.

Boil potatoes "in uniform" until soft. Cool, peel, cut into.

In two tablespoons of olive oil to fry the washed and coarsely chopped leeks, add the boiled stomachs and cleaned sliced mushrooms. Once the vegetables are Golden brown, add a ladle of broth in which it was boiled stomachs. Simmer until the vegetables are tender, from time to time adding the broth. Add the potatoes, pour in the wine. When the wine is evaporated, season with salt and pepper, if desired add chopped parsley (I added mint, very fond of her). Onions should be a nice soft consistency.

Serve immediately.