Duck, cleaned and washed leave for two days in the refrigerator. Then cut into portions and then fried in butter on both sides. Add chopped onion and grated carrot, add salt and stew. Pour water and wine, savor (without parsley) and stew until ready meat, which must remain almost butter. Arrange the meat in a large warmed bowl and pour the sauce. Sprinkle with plenty of parsley and put around mashed potatoes - boiled and mashed potatoes, milk, fried butter and salt. Serve it in a pressure cooker.