Duck is rubbed with coarse salt a day before preparation. Giblets, onion, 2 carrots, skin salo, parsley and bay leaves pour 2 cups (400 ml) of water, add salt and boil for an hour on low heat. The butter melts into heavy oval pot with shredded salo, add 2 carrots, cut into chunks, celery and turnip, sliced ​​onion and fry. When salo start to melt, add the duck and stew just under lid until it begins to sizzle fat. Remove, pour the oil, place the duck again, pour a little broth, add the link herbs, freshly ground black pepper and bake in a low oven under a lid for one hour. Pour almost all the sauce and the duck is dopicha without the lid. Fresh peas pour water stews until soft and add to duck quarter of an hour before dopichane the dish. Fat was removed from the sauce are heated and poured into sauce-boat. The duck is placed in a dish and decorate with vegetables.