Categories
Blanks for the winter
  1. home
  2. ➠ New Year
  3. ➠ Recipes for the New Year
  4. ➠ Duck with quince in the oven

Duck with quince in the oven

0
1950
Kitchen World
Calorie content 178.2 kcal
Portions 5 port.
Cooking time 14 h.
Proteins * 9.5 g
Fats * 20.6 g
Carbohydrates* 8.9 gr.
* per 100 gr. product
Duck with quince in the oven
Content

If you have a duck carcass and a good quince, make a wonderful dish out of them - bake the duck in the oven. Fatty duck meat goes well with quince and after baking it becomes juicy and aromatic. In this recipe, you are asked to pre-marinate the bird for 12 hours in a fragrant marinade. We bake in the oven in the sleeve.

Ingredients

Cooking process

step 1 out of 5
First, prepare the duck properly for roasting. Clean it from the remnants of the feather, remove the phalanges of the wings, the rump and excess fat. Then rinse the carcass well and pat dry with a towel. Then rub the inside and outside of the bird with sliced ​​lemon. Prepare all the spices for the marinade right away.
step 2 out of 5
Place the marinade ingredients listed in the recipe in a separate cup and mix well. Grate the bird with this marinade on all sides. Place the carcass in a deep dish, cover tightly with plastic foil and refrigerate for 12 hours.
step 3 out of 5
After this time, you can start baking the duck. Wash the quince, cut it into 4 pieces and remove the seeds and cores. Quince can be sprinkled with sugar a little. Then place the pieces of quince in the abdomen of the bird and fasten its walls with wooden sticks.
step 4 out of 5
Place the prepared duck in a roasting sleeve. Fasten the ends of the sleeve with clips and pierce the bag in several places so as not to burst. Transfer the duck to a baking sheet.
step 5 out of 5
Preheat the oven to 180 ° C. Roast the poultry for 2 hours. Half an hour before the end of cooking, cut the sleeve so that the duck is beautifully browned. Gently transfer the baked duck with quince to a large platter and serve.
Bon Appetit!

Similar recipes

leave a comment

Name
Email
Text *