Duck in pomegranate sauce

Description

Duck dishes are festive. On the website... more than 100 recipes from the duck. And yet, I want to offer you for the New year a detailed recipe for cooking duck, which is known for more than 25 years, then we lived-served in Kyrgyzstan and grew them yourself. Since the recipe is a bit improved.

Ingredients

Duck

1 piece
Dry red wine

100 ml
Pomegranate juice

100 ml
Brown sugar

2 Tbsp
Ginger

0.5 tsp
Peppers red hot chilli

1 piece
Black pepper
Salt
Cumin

0.5 tsp
Apple

3 piece
Greens
Cranberry

Cooking

Duck wash, dry paper towel omalium, if any, remnants of feathers. Pierce the skin of the carcass with a toothpick, to facilitate rendering the fat. Especially make punctures in places of a congestion of fat.

The carcass of the duck, RUB with salt and ground black pepper inside and out. For stuffing use apples sour varieties, thanks to them, the duck is juicy and less oily taste. Apples wash, cut into 4 pieces, remove the core and stuff them duck.

Using toothpicks held together a cut on the weft. Also the toothpicks attached to the torso wings, so they don't burn.

Heat the oven to 180 degrees. On the bottom put a pan with water. On the pan on the grill, put a duck to the fat dripping down and not smrdel. While duck is not "floating" in the fat. Bake the duck for 2 hours. In an hour the duck roll from back to belly. This is a working frame of 1 hour after baking. I note that the cooking time of course depends on the mass of ducks. Roughly 1 kg of meat baked for 1 hour.

Until a duck is baked, prepare pomegranate sauce. Take pomegranate juice, add sugar. Since I have concentrated juice with sugar, then take half of this in the ingredients and sugar is not added. Add dry red wine, ginger (dry or fresh), cumin (cumin), finely chopped red chili pepper. Bring to a boil and evaporate over a slow fire until thick.

I it took half an hour. The liquid should be like syrup.

After 2 hours of roasting duck, remove it from the oven and brush lubricated pomegranate sauce.

First one side of the carcass, then turn on the other. Sorry for not working photos aesthetic. Put the duck back in the oven. The temperature increasing to 220 degrees, turn on only the top heat, bake one side for 15 minutes, then turn over and another 15 minutes.

Readiness check with a toothpick ducks. If you highlight a clear juice, then the duck is ready. You need to check in different places, as a duck is fried in different places in different ways.

Perfectly prepared duck in this case, garnish with pomegranate seeds, but we have this fruit in the far East at this time of year the problem. So I decorated with frosted cranberries. To carve the duck on a platter, it is better to do with culinary scissors. Serve with greens and baked apples. Bon appetit! Happy New year!!!

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