Print Recipe
 Christmas Duck Stuffed with Quince Recipe
Fragrant duck baked with pomegranate sauce is a real Christmas dish! Tender meat with a crispy crust, delicious filling. Pomegranate sauce combined with honey gives not only a magical taste, but also a wonderful glaze.
Course Christmas Food Dishes, Dinner Dishes, Holiday Food Ideas, Hot Dishes, New Year Food Dishes, Second Course Dishes
Cuisine Spanish Cuisine
Keyword For Beginners, Medium
Cook Time 210 minutes
Servings
Ingredients
Course Christmas Food Dishes, Dinner Dishes, Holiday Food Ideas, Hot Dishes, New Year Food Dishes, Second Course Dishes
Cuisine Spanish Cuisine
Keyword For Beginners, Medium
Cook Time 210 minutes
Servings
Ingredients
Instructions
  1. The duck is well washed and scalded with boiling water from all sides.
    The duck is well washed and scalded with boiling water from all sides.
  2. For the filling, we take quince (I have a very large one), onion and garlic.
    For the filling, we take quince (I have a very large one), onion and garlic.
  3. Chop the quince, onion, garlic coarsely. Season well with salt and pepper, add your favorite seasonings.
    Chop the quince, onion, garlic coarsely. Season well with salt and pepper, add your favorite seasonings.
  4. Put the filling inside the duck. Sprinkle the duck with salt and pepper on all sides.
    Put the filling inside the duck. Sprinkle the duck with salt and pepper on all sides.
  5. Transfer the duck to a baking sheet covered with several layers of foil. Sew the duck with threads or fix it with toothpicks. The legs are tied.
    Transfer the duck to a baking sheet covered with several layers of foil. Sew the duck with threads or fix it with toothpicks. The legs are tied.
  6. Place the remaining filling on a baking tray. Cover the baking sheet with several layers of foil. Place the baking sheet in the oven, preheated to 200C, for 2 hours.
    Place the remaining filling on a baking tray. Cover the baking sheet with several layers of foil. Place the baking sheet in the oven, preheated to 200C, for 2 hours.
  7. After 2 hours, remove the duck pan from the oven and drain the excess fat into a bowl.
    After 2 hours, remove the duck pan from the oven and drain the excess fat into a bowl.
  8. Prepare the glaze. Mix honey and Narsharab sauce.
    Prepare the glaze. Mix honey and Narsharab sauce.
  9. Pour a small amount of melted fat over the duck. The consistency of the glaze should turn out like liquid sour cream.
    Pour a small amount of melted fat over the duck. The consistency of the glaze should turn out like liquid sour cream.
  10. Reduce the oven temperature to 170 °C. Cover the duck with icing. Bake in the oven, not covered with foil, for another 1.5 hours.
    Reduce the oven temperature to 170 °C. Cover the duck with icing. Bake in the oven, not covered with foil, for another 1.5 hours.
  11. We serve the finished duck on the festive table.
    We serve the finished duck on the festive table.
  12. Garnish with rosemary and cranberry sprigs. Enjoy your meal! Happy New Year!
    Garnish with rosemary and cranberry sprigs. Enjoy your meal! Happy New Year!
0 0 votes
Article Rating
       

Related posts:

Stuffed Duck Thigh Recipe Duck Fillet in Berry Sauce with Strawberries Recipe Duck Legs with Apples and Potatoes Recipe Duck with Honey Apples Recipe Quince with Roast Lamb Recipe Duck with Buckwheat and Cucumbers Recipe Basma with Eggplant and Dried Quince Recipe Christmas Goose in the Oven Recipe Roast Chicken Drumsticks with Quince Recipe Juicy baked Chicken with Quince and Apples Recipe Duck Meat with Cranberry Sauce Recipe Duck in a Fur Coat Recipe
Subscribe
Notify of
guest
0 Comments
Oldest
Newest Most Voted
Inline Feedbacks
View all comments