We choose the duck meat, not fat! Weighing up to 4 kg. the Skin must be intact, without cuts. Thoroughly wash. Dry it with a paper towel. Laid back. Make a cut along the entire breast from top to bottom. And with a sharp knife start to remove the stocking from the carcass. This is the first time time consuming, but doable. With the tip of a sharp knife, holding the sandpaper with your left hand, you right hand to carefully make an incision a pellicle, which separates the skin from the meat. And so easy to get a stocking, leaving only the intact legs and wings. Inside them you cut the tendons and they stay on the mattress.

Next, cut off all the meat from the cracked carcass, you is prepared from a ground meat, Paramonov in a meat grinder through a fine lattice. Here and also add 400 gr of pork, and mince. Duck-pork stuffing is ready! Salt, pepper to taste! Add absolutely not a lot of water for juiciness. Well, 5 minutes, knock the stuffing on the table for splendor. Get lush homogeneous mass of meat.

Add minced green peas and fried chopped onions.

All easy to mix up. Get lush, moderately thick ( not spreading) beef with green peas.

Then everything is simple! On the table lay our stockings out of the skins and start it to put the stuffing.

Connecting edge, giving the duck a holistic view.

And then we begin to darn. It's easy, and even fun! Roma advance to prepare the needle with a dark thick thread, sew the middle, I duck, and get the whole bird. Pick up also thread wings to the carcass kept better form later in the dish..

Now the easiest part!!! Put on bottom of foil in two layers (enough to cover the duck completely). It is desirable form to choose the size of the bird. At the bottom of the foil lay out the orange slices chopped (2-3 large pieces).

Oranges stacked on our duck. Grease and top it with a mixture of grated ginger, mayonnaise, mustard and melted honey. Taking everything in proportion 1:1:1:1. Measure tablespoons. The mixture turns fragrant.

The covered bird fully bract foil, leaving only a hole in the center bottom of the belly, to come out steam.

Send the duck in a preheated 250 degree oven for 1 hour. After an hour take it out and look at her willingness. If punctures wooden skewer, You will see pink juice, so it's still not ready and need some time to pester. And if the juice is white, it is safe to set the oven mode convection, uncover the bird and zarumyanivaniya it from both sides. In the photo I did not show how to decorate the dish for serving: ( But everyone has their own imagination and invention. I for example lay the duck on a large oval green dish, and decorate baked apples, pritrushenny powdered sugar, and cranberries. Then cut portions is very convenient right in the hotel. And most importantly, that everyone gets a soft juicy piece of duck off the bone! But someone else, and either the foot or the wing. In one word DELICIOUS!!!