Description
Cook a duck for Christmas and new year holidays. The sauce I saw in cooking gear, and many years ago. Since it is cooked, perfect with red meat and poultry. It turns out rich, fragrant and not a lot of need to since it is a liquid and the meat just dip into it, as in soy sauce. The duck was prepared according to the recipe of the grandmother of her husband, though I don't have time to meet her, unfortunately... but have heard about her culinary abilities. She was always a duck baked in pastry, it remains juicy in the middle, and the dough can be eaten instead of bread. All a pleasant appetite!
Ingredients
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Pomegranate juice
200 ml
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Semi-dry red wine
150 ml
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Balsamic
100 ml
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Soy sauce
100 ml
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Garlic
5 tooth
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Duck
1 piece
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Olive oil
2 Tbsp
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Thyme
1 tsp
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Chicken egg
1 piece
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Water
200 ml
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Salt
1 tsp
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Flour
350 g
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Yogurt
3 Tbsp
Cooking
The duck a good wash, RUB with salt, thyme and olive oil. Leave to stand for a bit while we do the test.
Yogurt, beat the egg and add a little salt. Add gradually the flour and knead a dough as for dumplings. Roll out into the reservoir and wrap the duck in the envelope.
It should be tightly sealed not to leak juice while baking. Send bake in the oven 180C. 2 and a half hours. All depends on the youth or old age of your duck, so adjust the time.
Meanwhile, prepare the sauce. To do this in a saucepan squeeze the juice of the pomegranate, pour the wine, soy sauce and balsamic vinegar, add the whole garlic teeth and put on a slow fire. We need to boil it three times. Then strain garlic and the sauce is ready.
That's the crust of our ducks.
Cut into big pieces, or as Peking duck on the plate, it's more convenient to eat dipping sauce. Bon appetit!
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