Feathered game dishes have always been and remain especially festive, even ceremonial. The duck can not only be stuffed and baked whole, but also simply fried. The dish prepared in the following way will undoubtedly delight the most refined gourmets.
It is necessary
-
- duck;
- vegetable oil;
- sour cream;
- flour;
- salt;
- juniper berries;
- For the marinade:
- water;
- salt;
- dry mint;
- dry cloves;
- dry marjoram;
- allspice;
- onion;
- garlic;
- lemon acid.
Instructions
Step 1
Place cloves, mint, marjoram and pepper in 2 layers of cheesecloth and tie in a knot. Finely chop the onion and put it in a saucepan with water together with a gauze bag. Bring the marinade to a boil and simmer for another 3-5 minutes. Add finely chopped garlic cloves and citric acid to the hot mixture. Cover the pot with a lid, let the contents cool at room temperature, and store in a cool place.
Step 2
Pluck the carcass of the duck if necessary, remove the legs and neck, peel the entrails and rinse thoroughly under cold water. Divide the duck into portions and soak them in the cold marinade for 8-10 hours.
Step 3
Preheat oven to maximum temperature. Lightly grease a baking sheet with vegetable oil. Blot the soaked pieces of duck with a towel and rub with a mixture of flour, salt and juniper berries. Sprinkle a little vegetable oil on top of each piece. Place the game on a baking sheet and place in the oven.
Step 4
For the first hour, fry the duck over high heat, periodically taking out a baking sheet and pouring the resulting juice over the game. After this time, reduce heat to medium and cook until tender. Coat the finished duck with sour cream and put back in the oven. After 7-10 minutes, turn off the heat. After another 10 minutes, you can take out the game and serve it to the table.
