Duck with quince in the oven

Duck with quince is a fragrant and savory dish, which is intended, first of all, of course, for holidays and festive family dinners. For this dish, you need to take the most fragrant quince that can only be found at the market or in the supermarket.
The duck carcass must be pre-thawed and fully ready for cooking. This means that it is best to tar its skin in order to remove individual feathers (it is much nicer to eat a duck without feathers). There should be no entrails in the duck carcass, it should be thoroughly washed under running water from the outside and from the inside. Then wipe with a linen or paper napkin. Now rub with salt mixed with freshly ground black pepper, as well – inside and out. With a fork, we make several punctures on the duck carcass. It is possible not with a fork, but with a sharp toothpick.
Now we cut each quince fruit into eight slices, remove the cores. And we put the quince in the duck. Fill in all the empty spaces. Now we fasten the duck skin with toothpicks, and tie the legs and wings with a thread so that they bake beautifully. We smear the whole duck on top with honey.
Put the duck on a baking sheet and put it in a preheated 180-degree oven. It is better to put the baking tray in the middle. After twenty minutes, you can put the remaining pieces of quince in a baking tray on the fat that has flowed out of the duck. To prevent the carcass from drying out, from time to time we look into the oven and pour the duck with fat. It will take about one hour to fully prepare the dish.
To check the readiness of food, you need to pierce the duck with a long needle. If a clear liquid has flowed from the puncture, the meat is ready.
Yes! The culinary recipe was taken by me from Georgian cuisine.