Duck wash, dry linen cloth, on the breast of a duck do the notch "mesh". Prepare the marinade: finely chop the garlic, add to it svezhemoloty a mixture of 5 peppers (or those that are available), salt and stir. Add half of the softened butter and chop with garlic-pepper blend until smooth. With this mixture RUB the duck inside and outside. Leave it to marinate for a few hours (overnight). The rest of the marinade set aside for the filling.

Take the pineapple: one Bank I used pineapple chunks and the second washers (for decoration). Pour the syrup in a separate bowl. My quince, remove the core and cut into slices about same size as pineapple slices. Mix pineapple and quince. Remaining marinade, add to fruit and stir. With the mixture stuff the duck. The form of the grease the second half of the softened butter. On the bottom put the rest of the toppings. Pour pineapple syrup. Stacked on top of the stuffed duck. Add aromatic herbs. I have had this rosemary, thyme and oregano. You can choose at their discretion. Send the duck in a pre-heated oven for about half an hour.

Prepare the frosting: mix the soy sauce, Kikkoman, wocestershire sauce, balsamic vinegar, Dijon mustard and honey until smooth.

Get the duck out of the oven, decorate it with washers pineapple, pour juice all formed from molds and then brush lubricated from all sides with frosting. Repeat glazing several times during the cooking duck. I poziroval every 10 minutes. My dish appeared quail: I had to cook them for another dish - salad on recovered recipe from the Olivier. Just in duck fat, they are more juicy.

The duck is ready take out from the oven.

Put the duck and stuffing on a platter.

And served on a festive table.

The success of this dish are guaranteed!!! Enjoy the taste of the duck and made the experience! Bon appetit and happy holidays!!!