Boneless duck with dried fruit

Description

Delicious, festive and beautiful! What can I say? Yes, and nothing more... everyone knows the flavor of this dish, just offer to cook one of cooking options.

Ingredients

Duck

2700 g
Apple

2 piece
Raisins

30 g
Dried apricots

30 g
Nutmeg

1 pinch
Black pepper

1 pinch
Semi-dry red wine

200 ml
Garlic

2 tooth
Bay leaf

2 piece
Rosemary

2 pinch
Salt

2 pinch

Cooking

Begin to carve the duck. Make a cut along the breast, trying to bare frame. You need a sharp knife!!!

Gently try to release the frame, while not damaging the integrity of the skin.

When we removed the frame, you need to cut the bones from the chicken legs and wings.

Got this bird, with tips of wings and legs, mid all without bones.

Fill the duck with the wine and cut it with the garlic, add rosemary, pepper, Bay leaf and salt. Leave to marinate for a couple of hours.

Cut raisins, dried apricots and I added a little duck fat, but this is optional.

Add coarsely chopped apples, nutmeg and a little pepper. Stir, add a little lemon juice.

Take out the duck from the marinade, wipe it with a napkin.

Put all the stuffing.

Take a thick thread and sew completely, without leaving gaps.

Wrap the duck in parchment and put into the oven 180C. 2-2.5 hours, dependent on your duck (I indoda, it need to bake longer). 20 minutes before baking, open our duck and increase the oven temperature to 250 C, to have a delicious crust.