Duck meat is quite peculiar, with a peculiar aroma and interesting taste. Therefore, it is not necessary to score it, it is only necessary to shade them. A mixture of peppers and salt, pomegranate juice - this is more than enough. Especially with duck, I'll serve quince with pomegranate-plum sauce. Perfect tandem, help yourself.
| Cook Time | 40 minutes |
| Servings |
Ingredients
- 700 gram Duck 1/4
- 200 ml Pomegranate juice
- 1 teaspoon A mixture of spices
- 1 teaspoon Salt
- 1 tablespoon Vegetable oil
- 20 gram Butter
Ingredients
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Instructions
- Wash and dry duck meat.
- RUB with a mixture of peppers and salt, leave for 15-30 minutes.
- Then pour the pomegranate juice and leave for another 2-6 hours.
- A couple of times to turn.
- Fry the duck in vegetable oil, for 5 minutes on each side, periodically 2 tbsp. add the remaining marinade. The fire is below average, otherwise the pomegranate juice will burn.
- A duck in a number of techniques to put on a little butter, stew, pouring the resulting juice. Duck meat can be served pink, i.e. not fully fried. But, you can bring to full readiness, leaving it under the lid for 25-45 minutes.
- Serve hot with garnish to your taste.
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