Duck has been baked for the New Year for a long time, and it can successfully replace a huge goose, in addition, it is still not such an everyday dish like chicken. For this dish to have the proper effect, find a large enough bird, good recipe and your skill will do the rest.
It is necessary
-
- For stuffed duck:
- duck (1 kg);
- sour apple;
- 10 pieces. prunes;
- 3 tbsp. l. lemon juice;
- 1 tsp marjoram;
- 100 g frozen cranberries;
- 100 ml of red semi-sweet wine;
- 3 tbsp. l. Sahara;
- ground black pepper
- salt.
- For duck with rosemary and thyme:
- duck (1 kg);
- 1 tbsp. a spoonful of fresh chopped thyme;
- 1 tsp fresh chopped rosemary;
- 2 tbsp. l. salt;
- 1 tsp ground black pepper;
- 2 tbsp. l. Sahara;
- 30 g of tea;
- 3 glasses of water;
- 2 tbsp. l. molasses;
- canned fruits for decoration.
Instructions
Step 1
Stuffed duck Wash the duck, rub inside and outside with salt and lemon juice. Core the apple, cut into medium slices. Mix one half of the sliced apple with rinsed prunes and marjoram, sprinkle the other with lemon juice. Rub the duck with black pepper and fill with apples and prunes.
Step 2
Place the duck on a baking sheet, place the other half of the apple next to it, preheat the oven to 180 ° C, place the baking sheet and bake for two hours.
Step 3
Mash the cranberries with a pestle, add sugar and wine, put on fire and leave to boil, cook for one to two minutes. Remove the duck from the oven, transfer to a platter and top with cranberry sauce.
Step 4
Duck with rosemary and thyme Take a medium-sized duck, remove the offal, wash, pat dry with napkins, partly separate the skin from it, from the edges, so as not to tear it or remove it completely. Place the duck on its back in a deep container of suitable size. Cut one orange in half and squeeze the juice onto the duck carcass, separate the zest, cut into pieces, tuck them inside the carcass, and fasten the skin with wooden toothpicks.
Step 5
Sprinkle the carcass with a mixture of rosemary, thyme, pepper and salt. Tighten the container with cling film and refrigerate. After two hours, turn the duck over so that it lies with its back up and leave in the cold overnight.
Step 6
Pour 3 cups of water into a pot for a steam bath, add 2 tablespoons of sugar and 3 tea bags. Bring the tea mixture to a boil, place the container with the duck on top and leave in the steam bath for 30 minutes. Then remove the container and let the duck cool slightly, about 10 minutes.
Step 7
Rub the carcass with a mixture of salt and molasses, heat the grill (or oven) to 135 ° C and place the carcass in it for one hour. Let the finished duck stand for 20 minutes, then transfer to a platter, garnish with canned pineapple, tangerine, cherry slices and serve.
