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.
Servings
5
Cook Time
210minutes
Servings
5
Cook Time
210minutes
Ingredients
Instructions
  1. 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.
  3. 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.
  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.
  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.
  7. 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.
  9. 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.
  11. We serve the finished duck on the festive table.
  12. Garnish with rosemary and cranberry sprigs. Enjoy your meal! Happy New Year!
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