First you need to get rid of the bones. It is necessary to make the incision on the breast. I actively use my hands often and use a knife. Don't be afraid, start the hands in the pan and start from the neck as if to remove the meat. If you come across a tough fibre of the tendon, take a knife and neatly cut away. You have to be careful when you get to the back, there is little fat and a feeling that the skin is right on the bones, gently apply. I deliberately left on the bones of the legs and wings so the duck will appear as a seed, and no one would guess that inside is a delicious surprise.

Cutting ducks

Cutting ducks

Cutting ducks

Cutting ducks

When the goal is reached, grate the piece of ginger, RUB the duck liberally with salt and pepper, put in a bowl, pour the wine, add the ginger and bathed her in fragrant "bath" for about 3 hours.

Cut the Apple, Turkey breast (lucky me, I have all the game birds grown by my parents), prunes, chop walnuts, sprinkle with salt, sprinkle with cinnamon and mix well.

Duck well wipe our wine and stuffed with duck filling.

Begin to sew, I sew ordinary black thread, with a needle.

Coat the duck with honey and pepper, a little salt. Spread in a baking dish and put into the oven for 1.30 minutes to roast at 160 degrees. After baking, turn over the duck and bake for 30 minutes at 180 degrees. I duck baked in a special form with a grid, so duck vytaplivaete all the fat and doesn't shoot all over the oven, very convenient.