In the ventricles, remove all the hard parts and cut the middle half in half.
Dice the onion, chop the garlic. Fry the ventricles until golden brown in vegetable oil. Transfer the fried navels to a bowl.
Then in the same pan, fry the onion and garlic for 2 minutes, then add spices, flour and fry for another 1 minute. Pour the wine while constantly stirring.
Put the ventricles in the sauce, salt and pepper to taste. Simmer under the lid until cooked for about 40 minutes.
Pour in the cream and warm for a few minutes. Serve hot.
Duck ventricles in white wine with garlic are tender, aromatic and juicy. Cooking such a dish is not difficult and quite fast. Such ventricles are great for any side dish, especially mashed potatoes, serve with the sauce. The most important thing is to cut all cartilages from the navels. Add the amount of garlic to your liking, but quite a lot is indicated in the recipe, then the taste and aroma are saturated and piquant.