Products for cooking. The day before roasting the duck, rinse well (inside and outside), wrap the duck in multiwall paper towel (also lay a paper towel inside the duck). Put the duck in the package, store in the refrigerator.

For stuffing take a pic of the solid (dollarsurveys varieties) In this recipe is a mixture of three types of rice:white, brown and black-wild. Cook rice according to directions on the package (1 Cup (170 ml.) of rice, you will need 2.5 cups of water).

Two onions cut into half rings, fry in small amount of vegetable oil, add washed and dried raisins. Season with a little salt, pepper, sprinkle of ground cinnamon.

In the cooled rice, add the spicy onion mix.

Quince good wash (brush). The flesh of pumpkin and quince, chop into small pieces. For a festive recipe, use a round Percivale, slice the remaining onion rings. Put in a bowl of marbles pumpkin, quince and onion rings, mix with 2 tbsp oil and herbes de Provence (2 tbsp)

Prepare the sauce for lubrication duck: mix liquid honey, mustard and soy sauce.

Remove the duck from the fridge, remove the paper towels. Culinary cord wrap neck duck (tightly to the base of the carcass), tie off cord, cut off the excess skin. Duck season with a little salt and pepper on the inside. Nafarshiruyte spicy rice (my duck fit all the stuffing), seal the hole with a wooden toothpick.

Secure the carcass of the duck cooking cord. Season with a little salt and pepper the duck on all sides, brush with sauce using a brush.

Prepared the duck, place breast up in a sleeve for baking, put the duck around the pumpkin with quince and onions. Sleeve fasten on both sides (do not pierce). Put the duck in a preheated 220 degree oven. At this temperature cook for 50 minutes, then reduce heat to 180-degrees and cook for a further 50 minutes. Next, the pan with the duck wine from the oven, slice off the top layer of the sleeve (leave the high sides of the sleeve (you almost don't have to wash the pan)) Apply duck sauce (the sauce is thick and well "held" in duck), put in oven for 20-25 minutes until Browning of the crust.

Prepared duck cut into portions and serve with spicy pumpkin and quince.

Pleasant festive dinner!!!