The duck is associated with the holiday no less than the goose. If cooked correctly, the meat will be juicy and tender, and the crust will be golden brown and crispy.
It is necessary
- - duck carcass weighing 2 kg
- - 300 g of cranberries (can be frozen)
- - 2 tbsp. l. apple cider vinegar
- - 200 g of leaf mixture for serving
- - 2 tbsp. l. Sahara
- - salt and pepper to taste
Instructions
Step 1
Examine the carcass, if there are feathers, then pluck them. Rinse with running water and pat dry. Rub thoroughly with salt and pepper on all sides and inside.
Step 2
If the cranberries are frozen, thaw them. Mix in a bowl with sugar and apple cider vinegar. Stuff the duck belly with the prepared mixture and sew it with threads so that the filling does not leak out.
Step 3
Put the duck on the rooster. If it is not very greasy, then drizzle with olive oil. Bake for about 2 hours at 180 ° C, towards the end of cooking, increase the temperature to 260 ° C. Water constantly with melted fat.
Step 4
Rinse the leaf mixture under running water and dry, put on a dish. Cool the duck slightly, remove the threads, cut into pieces and remove the filling. Put the duck on a dish prepared with herbs, put cranberries on top and pour over the leaked juice.
