A duck is associated with the holiday no less than a goose. If cooked correctly, the meat will be juicy and soft, and the crust is rosy and crispy.
Pick your recipe
You will need
- - duck carcass weighing 2 kg
- - 300 g cranberries (can be frozen)
- - 2 tbsp. l cider vinegar
- - 200 g of sheet mix for serving
- - 2 tbsp. l Sahara
- - salt and pepper to taste
Instruction manual
1
Inspect the carcass, if there are feathers left, then pinch them. Rinse with running water and dry. Rub thoroughly with salt and pepper on all sides and inside.
2
If the cranberries are frozen, then defrost it. Mix in a bowl with sugar and apple cider vinegar. With the mixture prepared, stuff the duck’s abdomen and sew with thread so that the filling does not leak.
3
Put the duck in the ducklings. If it is not very oily, then sprinkle with olive oil. Bake for about 2 hours at 180 ° C, near the end of cooking, increase the temperature to 260 ° C. Constantly pour over melted fat.
4
Rinse the sheet mixture under running water and dry, put on a dish. Cool the duck slightly, pull the threads, cut into pieces and remove the filling. Put the duck on a dish cooked with herbs, put cranberries on top and pour over the leaked juice.
Useful advice
Garnish may be young potatoes or buckwheat.