Description
A duck in my husband's family usually cook for Christmas. But my husband asked me to make it now. Crispy batter, juice-soaked ducks, and tender meat. For me another plus, as duck most of the time is baked in the dough, so the oven is not such splashed, and then don't need so much washing.
Ingredients
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Duck
1 piece
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Ginger
1 piece
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Lemon juice
0.5 piece
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Mustard
2 tsp
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Sugar
1 tsp
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Yogurt
250 ml
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Chicken egg
1 piece
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Leavening agent
1 tsp
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Flour
3 cup
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Yolk egg
1 piece
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Salt
-
Black pepper
Cooking
Grate ginger, mix with lemon juice, salt, pepper, sugar and mustard. Since my husband loves very spicy, then it's split into two parts and one added hot red pepper.
Spread the duck and leave to marinate.
To prepare the dough. In kefir add eggs, salt, baking powder and flour, how much. You should get an elastic dough.
Roll the dough on the table sprinkled with flour, and wrap it in duck.
Lubricate the yolk and put in the oven heated to 150°C, for about 1 hour, until dough has turned Golden brown.
Then remove the dough and put the duck to topcats until tender Yeshe about 30-40 min. Until browned, and juice will be provided at a cut transparent. While duck comes to fitness, the dough usually evaporates.
All, help yourself, please.
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