Bathe duck, tie the legs with a thread, pour with warm salted water. Cook over law heat under the lid until done. At the end of cooking add pepper, bay leaf, vegetables cut into cubes and sautéed onion (1 oz). when the duck gets soften, take it out of the stock.

Soak mushrooms, then cook in a dollop of water, shred and fry with the remaining onion in a part of butter.

Dry flour, cream with the remaining butter, dissolve with the duck stock, put fried mushrooms and onion, salt, pepper, boil, add sour cream.

Divide the duck into portions, put in the sauce, cook through and serve with crumbly pearl porridge.