In salted boiling water, drop the two bags of rice, cook over low heat for 15 minutes. At the end of cooking, to get the bags and drain off the water.

If you want to prepare the day before, the presence of the slow cooker will greatly simplify the process of preparing duck legs for further use. With duck feet cut the fat (it then can melt and use for cooking). Fry without oil in a nonstick pan, or slow cooker, with the two sides. Reduce heat and simmer for 1-1 h 10 min (in a slow cooker turn on the program "quenching"). To separate the meat from the bones. Go directly to the cooking stew. Fry in vegetable oil or duck fat left after cooking the duck, sliced: onion, carrot, garlic.

Add the chopped pepper.

Diced tomato. Mix well.

Pour the wine, soy sauce, put the meat.

Pour the mashed tomato mass, diluted with water. Simmer for 12 minutes. Adjust the taste with salt, black pepper.

3 minutes before the end of stewing add chopped pickled cucumber (gherkins). Mix well. The stew is ready!