Duck with quince and apples in the oven

For baking, it is better to take a prepared poultry carcass: French, German or Hungarian. There is a lot of meat in such a bird and it is low-fat. Prepare the duck marinade first. Pound dry rosemary in a mortar. Add salt, poultry spices, brandy and olive oil to it. Mix these ingredients well. Then spread the marinade on all sides of the carcass and separately spread it on the bird liver, which is attached to such a carcass. Leave the duck to marinate for 10 hours.

After this time, prepare the fruit for the filling. Rinse the quince and apples, cut into 6 pieces and pour over with lemon juice so as not to darken.

Put the prepared pieces of fruit in the belly of the bird and secure the edges tightly with toothpicks. Then place the duck on foil folded in 2 layers. Place the cut wing phalanges and neck, heart and stomach next to the carcass. Wrap the carcass tightly in foil and transfer to a baking sheet. Roast the duck in an oven preheated to 220 ° C for 40 minutes.

Then switch the oven temperature to 180 ° C and bake the carcass for another 50 minutes. During this time, prepare the poultry sauce. Squeeze out the orange juice, add cognac and pomegranate juice to it and mix everything well. Cut the quince and 2 apples into small wedges.

After the second baking, remove the duck from the oven and open the foil. Pour 100 ml of duck juice into the sauce. Place quince slices around the carcass and place the bird in the oven. Bake it for another 30 minutes. During this time, pour the cooked sauce over the duck 3-4 times (5-6 tablespoons per watering). After 30 minutes, transfer the liver and apple pieces to the bird and bake for another 30 minutes. Pour the sauce on the bird every 10 minutes. Then turn on the turbo grill in the oven for 15 minutes or increase the temperature to 220 ° C and bake the duck until golden brown. The bird can be turned over on its other side.

Gently transfer the baked duck with quince and apples to a large platter. Arrange the baked fruit nearby and cover the carcass with foil for a while. Then you can serve the dish to the festive table.