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➠ Duck with quince and prunes in the oven

Duck with quince and prunes in the oven

1775

Kitchen World

Calorie content 254.5 kcal

Portions 6 port.

Cooking time 4 h

Proteins * 8.5 gr.

Fats * 17.9 gr.

Carbohydrates* 46 gr.

Content

In this recipe, you are invited to bake duck in the oven with prunes and quince. These fruits complement the taste and aroma of the poultry well and make the meat tender and juicy. We bake the duck in the sleeve. You can prepare this simple and tasty dish not only for a festive table, but also on a regular day.

Ingredients

Domestic duck 1 PC. Quince 2 pcs. Prunes 150 g Lemon 0.5 pcs. Seasoning (optional) taste Salt taste Ground black pepper taste

Cooking process

Prepare the duck carcass for roasting. Rinse it under running water and then pat dry with a towel. Grate the carcass inside and out with lemon juice and sprinkle with a mixture of salt, black pepper and poultry seasoning to taste. Then put the carcass in a deep bowl, cover with cling film and leave for 2 hours to marinate. You can pickle the bird overnight.

After the marinating time has passed, prepare the fruit for the filling. Rinse the quince and cut into pieces, removing the seed pods.

Then add washed prunes to the quince pieces and mix.

Transfer the fruit filling into the belly of the bird. Then place the duck in a roasting sleeve and fasten the ends tightly with clips. Bake the duck in an oven preheated to 180 ° C for 1.5-2 hours. The time for roasting duck in the sleeve is calculated as follows: 30 minutes per 1 kg of poultry.