Apples & Guince Roast duck
Apples & Guince Roast duck — holiday recipe that will grace any celebration and your guests will simply love it!
- duck — 1 piece (2-2.5 kg)
- quince — 2-3 pieces
- Apples — 4-5 pieces
- Lemon — 1/2 piece
For the marinade:
- Cognac — 3 tbsp
- dry rosemary — 2 tsp
- a mixture of poultry spices (pepper red sweet, garlic, coriander, cumin, curry, pepper, red chilli, cloves, basil, sugar, salt, nutmeg) — 4 tsp
- a mixture of freshly ground pepper — 1 tsp
- salt — 1,5-2 tsp
№1 For the sauce:
- orange — 4 pieces
- Refined olive oil — 3 tbsp
- narsharab sauce (pomegranate sauce) — 5-6 tbsp
- Cognac — 130-140 ml
- meat juice out of ducks — 10-12 tablespoons
№2 For the sauce:
- sweet red wine — 200-250 ml
- Mandarin — 6-7 pieces
- narsharab — 4 tbsp
- meat juice of a duck — 10-12 tablespoons
Prepare the marinade
Rosemary in a mortar rub for flavor disclosure, mixed with spices and salt. Add olive oil, brandy, all Shake well. The washed duck grease inside and outside the marinade, as smazhem and separately packed stomach, heart, liver and duck neck. Leave to marinate the duck for 10 hours, it is possible for a day.
Just before baking prepare quince and apples for the filling. One quince cut the 6 parts lengthwise, drizzle with lemon juice. One large or two small apple as we cut into 6 pieces each.
Since duck with apples and quince tightly we contract the opening with toothpicks. The skin under the neck wrap back. In dense sheet of foil (I have a 2-layer) Put the duck breast side up. The last cut the wings of the phalanx. You should be left enough room around then to lay out and bake with duck quince and apples as a garnish. The sealing foil, send the duck in the oven, preheated to 430 F for 40 minutes. Then diminish the heat to 360 F and bake another 50 minutes.
At this time, we prepare the sauce, which will water the duck. I propose two options you can choose.
1) Squeeze the juice from the oranges (250-300 mL), add the brandy, narsharab, all mix.
After a specified time We reach the duck, topped up to the sauce heated with duck juice, stir everything. This sauce will duck to water.
2) Squeeze the juice of mandarins, add narsharab and wine, the juice out of the duck, all mix and watering duck. I really liked the scent that gave the combination of wine and tangerines.
To garnish the remaining quince and apples to cut the slices. We spread quince around the duck, duck watering its juice. I had a handful of prunes, I put to give more flavor. Apples spread is not necessary, because they are preparing a lot faster. Pour the duck sauce (I took one «watering» of about 5-6 tablespoons), send its already open in the oven for 30 minutes at 360 F. During this time pour duck sauce a couple of times.
After a specified time to lay out apples and duck duck liver (if not cooked it in the carcass), watering their duck juice. We send in the oven for another 30 minutes. Duck continue to pour sauce every 10 minutes. The last 15 minutes I have included turbogril mode to better duck blushed. If such a regime is not, it is necessary to increase the temperature at the final stage to 430 F. For 5 minutes until cooked duck turned back up to and she blushed! In total, the dish being prepared about 2.5 hours.
Cooked duck spread on a warm dish, a side dish next to apples and quinces, will cover a foil to the meat «rested».
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