Wash the duck, cut into pieces, fry until Golden brown, put in a saucepan, salt, pepper, add water and simmer until tender (so that the meat easily departed from the bones)- about 2 hours.
Prepare the dough: beat the eggs a little with salt, add the flour and knead the dough. Do not immediately add too much flour, just so as not to stick to the hands.
Then the dough is folded in a plastic bag and leave on the table for 3-4 hours. During this time it will become uniform and elastic.
Onions clean and finely cut into cubes, the smaller, the tastier. I recommend doing it with your hands, because when grinding blender lost a lot of juice, onion crumpled and chopped unevenly, and it is then reflected in the taste of strudel.
The duck is ready to shift into a bigger pot (when cooking strudel will increase noticeably in size), pour water, add salt and bring to a boil.
Meanwhile, divide the dough into 3-4 parts. Each very thinly roll out (about 1 mm thick)and sprinkle with chopped onions.
Each layer is tightly rolled into a roll.
Cut the rolls into 1 cm thick pieces.
Prepared strudel lower in boiling duck broth and cook until tender (20-30 minutes). The degree of readiness is determined by your taste: I like when the dough is a little hard, and many like to be well cooked (as in the case of pasta). Ready strudel with the help of a slotted spoon spread on a plate and entertained family and/or friends. Can be served with broth as a soup (usually this option is prefer men the next morning after the feast)))