I was going to put a duck at five o'clock. To do this, from nine in the morning began to prepare the stuffing. Cut cubes 2 by 2 cm the Turkey breast, filled it with wine vinegar, cover, forget about it.

Begin to conjure

Rubbed the duck with a mixture of rosemary and salt, inside and out, left to soak

While the duck was soaking in spices, lightly fried mushrooms.

Prepared pan. Experience with the goose showed that if the pan vystelit foil, leaving edges and these edges to wrap the bird then the bird will not have to constantly flip, baste and remove excess oil. Cut apples. One and a half sliced in rings and put foil on the bottom of the form (removing the center). A half cut eighths (parts removed). Poured the vinegar with the Turkey, lightly pressed the pieces. Mix the Turkey with the mushrooms (carefully so that the Turkey is greasy, otherwise the pieces of the Turkey will be baked inside a duck, it is ugly and difficult to remove). Stuffed with all the dope in the Turkey stuffing outside put the pieces of apples skins to yourself. What didn't fit, put it outside. When you see that Apple on the tail of a duck flowing juice from the filling (5 photos can be seen), don't worry: it's included in the program. We should not dry the birdie until its fat starts to vytaplivaete.

Preheat the oven to 250 degrees. Fasten the edges of the holes with toothpicks and cooking string blend neat "goat". And I'm usually the first loop, grab the tail, and the maximum press to the first the toothpick, closing the exit for juice (fixed node). When the duck is ready take out toothpicks, seam stays on top and removed it myself, just need to help that loop on the tail.

The back legs wrap pieces of foil (two layers), so as not burned. Close the body with foil and put in oven. Waiting for a couple of hours, then just fire pierce with a fork in the thickest spot is where the Shoe pinches. See that the juice is transparent, and open the foil. Opening the foil, watered 5-6 times the entire bird with fat, which stack in the tray. After this maximum was removed from the pan fat. I increased the temperature to 300 degrees and every 3 minutes, turned the pan. It was necessary to get an even chocolate color and the crust "rose" on the breast: this means that the fat from under her was completely melted.

Take out the duck, put it on the grate to stack the fat from the back. Remove the foil from the legs, floss and thread with the priests.

Now the fun part: if from a goose you can get toppings, from crispy duck is problematic. The process is as follows. Hands, severing legs and arms, carefully with a knife remove the fillets from the breast. Then cut the side fins and raise the keel. Now you can get the stuffing. Put the filling in the dish, and her beautifully arrange the pieces of duck.