A duck will decorate your Christmas table as well as a goose. You need a fairly large bird, and tasty duck meat and a good recipe will undoubtedly lead to an excellent result.
It is necessary
-
- duck (2.5 kg);
- 250 g of unleavened cheese;
- 220 g pitted olives;
- orange;
- 30 g bread crumbs;
- 30 g of hard cheese;
- caraway
- salt.
- For the sauce:
- 1 glass of chicken broth;
- 3 cloves of garlic;
- 1 glass of red port
- 1 tbsp. l. flour;
- 2 tbsp. l. butter.
Instructions
Step 1
Gut the duck, remove the remaining feathers. Remove the bones, leaving the humerus on top and the lower leg below. Remove the bones through the neck, to do this, pull back the soft tissues in the neck area and, highlighting the hyoid bone, remove it.
Step 2
Open the shoulder joint, cross the ligaments without damaging the articular surfaces, and remove the clavicle and scapula (small bones of the wing from the humerus and further can be left). Separate the meat from the skeleton with a short, sharp knife, removing it like a stocking up to the bird's thighs. Select the knee joint, hide it, cross the ligaments, remove the thigh bone. Finish separating the meat from the skeleton completely.
Step 3
Prepare the filling: cut the white unleavened cheese into cubes, mash, separate the olives from the seeds and finely chop, remove the zest from the orange with a grater, separate the pulp from the films and crush the pulp, then mix the ingredients. Try the mixture, if not salty enough add olives. Add breadcrumbs and grated hard cheese.
Step 4
Rub the inside and outside of the duck with salt, fill with the prepared mixture, sew the holes on the side of the neck and tail, rub the duck breast with cumin to remove the smell of duck fat.
Step 5
Place the duck in a baking dish, pierce the carcass with a knitting needle in several places, preheat the oven to 180 ° C and bake for about one to one and a half hours. Cut into portions, serve with orange wedges and red wine.
Step 6
Prepare the sauce: Peel the garlic, cut it into thin slices, heat one tablespoon of butter in a skillet and fry the garlic in it for two minutes. Pour in the port, bring to a boil and cook for five minutes. Then pour in the broth and keep over medium heat until the sauce is halved.
Step 7
Melt one tablespoon butter and mix with flour, add to sauce and cook, stirring constantly, for one minute, then season sauce with salt and pepper, serve hot in a separate bowl with baked duck.
