On the festive table, during any celebration, a duck roll will look very advantageous and look beautiful. This is a rather unusual way of feeding poultry, but cooking such a roll is not at all difficult and the process itself does not take much time.
It is necessary
- - one medium duck;
- - 100 g of almonds;
- - salt;
- - 150 g of prunes;
- - pepper.
Instructions
Step 1
Trim off excess skin and make a longitudinal incision in the middle of the duck breast. Carefully, following the anatomy with a knife and making incisions as close to the bone as possible, cut off all the meat from the duck skeleton, along with the skin. Set the skeleton aside, it can be saved for making broth or sauce.
Step 2
Cut off excess fat. Carefully cut the bones from the legs and wings. Flatten the duck fillets by making a neat parallel cut and wrap the fillets where the duck back was.
Step 3
Chop the almonds into small crumbs with a knife. Put the prunes on the duck carcass, sprinkle with nuts, salt and pepper. Wrap the carcass in a roll and tie it with heat-resistant thread is not very tight.
Step 4
Send the roll to the oven preheated to 180 °. Cooking time is 35-40 minutes. Remove the thread and cut into equal slices before serving. Place on a plate decorated with herbs. You can serve duck roll with prunes both hot and cold.
