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Print Recipe
Christmas Duck Stuffed with Quince Recipe
Fragrant duck baked with pomegranate sauce is a real Christmas dish! Tender meat and crispy crust, delicious filling. Pomegranate sauce combined with honey give not only a magical flavor, but also a wonderful glaze.
Cook Time 210 minutes
Servings
Ingredients
Cook Time 210 minutes
Servings
Ingredients
Instructions
  1. The duck is well washed and scalded with boiling water on all sides.
    The duck is well washed and scalded with boiling water on all sides.
  2. For the filling, take quince (I have a very large), onions and garlic.
    For the filling, take quince (I have a very large), onions and garlic.
  3. Quince, onion, garlic coarsely chop. Season well with salt and pepper, add your favorite seasonings.
    Quince, onion, garlic coarsely chop. Season well with salt and pepper, add your favorite seasonings.
  4. Put the filling inside the duck. From all sides of the duck sprinkle with salt and pepper.
    Put the filling inside the duck.
From all sides of the duck sprinkle with salt and pepper.
  5. Transfer the duck to a baking sheet covered with several layers of foil. Sew the duck with threads or fasten with toothpicks. Legs bind.
    Transfer the duck to a baking sheet covered with several layers of foil.
Sew the duck with threads or fasten with toothpicks.
Legs bind.
  6. Spread the remaining filling on a baking sheet. Close the baking sheet with several layers of foil. Send the baking sheet in the oven, preheated to 200C for 2 hours.
    Spread the remaining filling on a baking sheet.
Close the baking sheet with several layers of foil.
Send the baking sheet in the oven, preheated to 200C for 2 hours.
  7. After 2 hours, remove the baking sheet with duck from the oven and drain the excess fat into a bowl.
    After 2 hours, remove the baking sheet with duck 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 some of the melted fat from the duck. The consistency of the glaze should turn out as a thin sour cream.
    Pour some of the melted fat from the duck. The consistency of the glaze should turn out as a thin sour cream.
  10. Reduce the oven temperature to 170⁰C. Cover the duck with icing. Bake in the oven, not covering with foil for another 1.5 hours.
    Reduce the oven temperature to 170⁰C.
Cover the duck with icing.
Bake in the oven, not covering with foil for another 1.5 hours.
  11. Ready duck is served on the festive table.
    Ready duck is served on the festive table.
  12. Decorate with sprigs of rosemary and cranberries. Bon appetit! Happy New Year!
    Decorate with sprigs of rosemary and cranberries.
Bon appetit! Happy New Year!

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