Stuffed duck/goose/Turkey is usually the main dish of the festive table. So I decided to start with the duck for this recipe, it turns out soft, juicy, with a crispy crust, but very lean.
|Cooking time 90 minutes||Number of servings 6|
By the way, orders to farmers in the fresh geese, ducks, turkeys for Christmas dinner are in full swing. Who does not have time, will settle for a frozen bird of supermarkte :dontknow:.
First, pour the dried mushrooms with warm water for 20-30 minutes.
Mix rosemary, sage, salt and pepper.
Duck my ice water, dry it and RUB with a mixture of herbs and spices.
Squeeze the mushrooms, add to them the egg, mincemeat, chopped nuts, bread crumbs, salt, pepper... all mix well
Received meat fill the duck, the skin on the abdomen sew up or stick with a toothpick.
Put the duck on the dish breast down and send in a preheated 220*C oven for 20 minutes.
Then reduce the temperature to 200*C and bake for another 20 minutes.
Turn the duck back in, reduce the temperature to 180*C and fry on for another 40-50 minutes.
In the process of cooking duck, you can do other things, periodically returning to the kitchen, a duck to water formed juice.
If you feel that the skin is crispy enough, before the end of roasting raise again the temperature in the oven to 220*C.
Turn off the oven, but the duck take out after 10-15 minutes.
While preparing the duck did on the side, potato croquettes, fresh vegetables and herbs.
Allowing guests to marvel at the rosy beauty, take a knife and...
It was very tasty :)