Roast Duck Recipe
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 pepper and salt, pomegranate juice – this is more than enough. Especially with duck, I will serve quince with pomegranate-plum sauce. Perfect tandem, help yourself.
Servings
2
Cook Time
40minutes
Servings
2
Cook Time
40minutes
Ingredients
Instructions
  1. Wash and dry the duck meat.
  2. Rub with a mixture of pepper and salt, leave for 15-30 minutes.
  3. Then pour in the pomegranate juice and leave for another 2-6 hours.
  4. Turn it over a couple of times.
  5. Fry the duck in vegetable oil for 5 minutes on each side, periodically pouring 2 tbsp. l. add the remaining marinade. The fire should be below average, otherwise the pomegranate juice will burn.
  6. Put the duck in a few steps on a little butter, put it out, pouring the resulting juice. Duck meat can be served pink, that is, not fully fried. But, you can bring it to full readiness by leaving it under the lid for 25-45 minutes.
  7. Serve hot, garnished to your liking.
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