Description
It turned out an incredibly soft duck with ginger and mustard gave it that unforgettable softness. Very "home&a mp;quot; the bird with potatoes, which soaked the juices of the duck, was very tasty. And, of course, I can't imagine a duck or goose without the apples, therefore, to stash a little...
Ingredients
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Mustard
2 tsp
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Ginger
-
Apple
2 piece
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Potatoes
1 kg
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Duck
1 piece
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Salt
-
Sugar
1 tsp
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Lemon juice
1 Tbsp
Cooking
Duck salt and pepper inside and out. Frankly, I have my duck first, confidence is not inspired, too thin it seemed. But the result justified all expectations!!!
The root of the ginger RUB on a small grater (you can use dry, then it should be 2 teaspoons). And fresh I got so many turned out. Quite a bit.
To ginger add lemon juice,...
... mustard...
... and a little sugar.
Duck stuffed with apples slices.
Lubricated our mixture and leave for 1.5 hours.
During this time, peel the potato, cut it into rings, sprinkle with salt and pepper - to taste (it's better a little it needs more salt, as the duck will give the juice, which is already salted, and the potatoes will absorb it). Put the duck for half an hour in the oven without the potatoes (oven heated to 200 degrees) that the duck gave a little juice, and then spread the potatoes.
For the cooking time (for me it took 2 hours, all from the ducks in depends) several times you need to water the duck juice, and potatoes mix well.
Here it is and ready. Bon appetit!!!
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