Composition / ingredients
Cooking method
1. Prepare the carcass: wash, remove excess fat, cut off the wings.
2. Remove the skin from the ginger, cut the root into small cubes.
3. In a small container, mix honey, chopped ginger, pepper, salt, sage and oil. Mix it up.
4. Generously coat the carcass with a spicy mixture, leave to marinate for a couple of hours.
5. Wash the pears and quince, remove the seed pods, cut into large slices.
6. Fill the duck with prepared pears, quince, and prunes, then secure the abdomen with toothpicks. Don't forget to make a couple of punctures along the ridge.
7. Line the baking dish with foil, lay the quince pieces and previously cut wings on the bottom, and duck on top. Place in the oven preheated to 230 degrees for 15 minutes, then cover the carcass with foil and continue cooking at 180 degrees for two hours. During the baking process, do not forget to periodically water the duck with melted fat.
What a rosy beauty turned out!
The duck is ready to decorate the festive table and please everyone with its taste!
The calorie content of the products possible in the dish
- Pear - 42 kcal/100g
- Dried pear - 246 kcal/100g
- Canned pears - 76 kcal/100g
- Honey - 400 kcal/100g
- Duck II category - 287 kcal/100g
- Roast duck - 401 kcal/100g
- Duck of the I category - 405 kcal/100g
- Quince - 40 kcal/100g
- Ginger - 80 kcal/100g
- Dry ginger - 347 kcal/100g
- Pickled ginger - 51 kcal/100g
- Sage - 315 kcal/100g
- Prunes - 227 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Pepper - 26 kcal/100g
