Description
Saying good bye to the year, it is customary to sum up... I am Getting this year for "the Boy& amp;quot; made me rich for a few Nadz be friends. This year I started to get acquainted with the test, I started to experiment with different flavors and recipes from different countries in the BOOK. This year has brought me several awards and incentive prizes from "Cook& amp;quot;! This year I started a category "a secret from the whole world" in the magazine "Home restaurant" (Germany) thanks to the site! This Christmas duck is a very successful experiment. Here I have gathered different techniques and spices from the Internet, it was very tasty and a secret from the whole world - to share with you! With the holidays!!!
Ingredients
-
Duck
1.5 kg
-
Roots
-
Spices
-
Orange
1 piece
-
Anis
-
Cinnamon
-
Cognac
3 Tbsp
-
Sauce
2 Tbsp
Cooking
How to make a duck useful and non-greasy. Duck gut, wash. Root peel, wash, chop. Put the duck in a thick-walled pot, lined with roots and spices, cover with water and cook for 20-30 minutes on medium heat.
Broth to pump. The fat from the broth can be used for frying. Broth - for cooking homemade noodles, Laghman. Duck to take out and put in a separate bowl in the cold. You can immediately coat with marinade. I was preparing for the next day. Marinade: 0,5 tsp ground black pepper, 0,5 tsp salt, 2-3 tbsp brandy, 2 tbsp. sauce nasharab (pomegranate sauce). Close the vessel with a package and put in a cool place at least a couple of hours.
Orange wash, peel, divided into slices. The orange slices stuffed inside a marinated duck. Place the duck in the sleeve for baking. One end of the hose to tie tightly, pour the marinade, spread on the sleeve of the peel from the oranges, to add a few anise stars and cinnamon stick and tie the sleeve on the other side. To make the upper sleeve a few holes to release steam. And bake in the oven at moderate or low TEM-re. I baked at low TEM-PE 140*C, approx. 2,5 hours.
Gorgeous duck with a crispy crust and with Christmas scents! Served with mushrooms, baked with vegetables and cheese (...)
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.