Duck meat is not just a delicacy, but also an effective remedy indicated for exhaustion and loss of strength, anemia. Duck meat is also considered an aphrodisiac and is used to enhance potency. For a festive table, you should choose a duck weighing 2, but not more than 4 kg. In this case, the poultry will have enough meat for saturation, it will be perfectly baked in the oven until soft.
It is necessary
- Products:
- • Duck (gutted, without entrails and head) - 1 pc. (approximately 2-2.5 kg total weight)
- Products for the marinade:
- • Salt - 1 tbsp.
- • Black or allspice ground pepper - 0.5 tsp.
- • Vegetable (olive, odorless) oil - 1-2 tbsp. l.
- • Spices to taste (paprika, cumin, nutmeg, thyme) - 1-1.5 tsp.
- • Red dry wine - 0.5 cups
- • Honey -1-2 tbsp. l.
- Products for filling and decoration:
- • Sour apple - 2 pcs.
- • Prunes - 100 g.
- • Oranges - 1 pc.
Instructions
Step 1
The duck must be carefully examined, if there are hemp from feathers, then remove them with tweezers, then rinse and dry the bird. First, the carcass is pickled, for this they combine spices, salt, oil, wine, honey and mix into a homogeneous mixture. The duck carcass is poured with the resulting marinade and sent to feed overnight.
Step 2
Apples and prunes for the filling are thoroughly rinsed under running water. The apples are cut into slices, the prunes are pitted. It is better to cut large prunes at random into several parts.
Step 3
The pickled carcass is placed on the table and prepared for baking. Considering that the duck will stay in the oven for a long time, it is better to tuck part of the wings, or rather the third phalanx of the wing, under the carcass. The filling is laid out in the abdomen of the bird, using toothpicks, the abdomen is fastened. The processed duck carcass is laid out in a sleeve, the remnants of the wine and honey marinade are poured out and covered with clips on both sides.
Step 4
The duck is sent to an oven preheated to 200 degrees and baked for about 1.5 hours. Then the culinary sleeve can be opened or cut open and put in the oven for 20-30 minutes before browning. Ready poultry is served on the table, while it is recommended to serve it with vegetables (potatoes, onions), cereals (boiled rice) or fruits (oranges, figs) to taste.
