Duck roll
Description
The dish is prepared without unnecessary complications. Process the duck: rinse it, place breast-side down on a cutting board, make cuts in the skin on the back side, and remove the skin along with some of the meat. Separate the remaining meat from the bones, cut it into wide slices, and tenderize. Lay the skin flat on the board, evenly cover it with the pounded meat, sprinkle with spices, then roll it tightly into a log and tie it with string. Wrap the roll well in baking foil to preserve its aroma. Place the prepared roll onto an oiled or greased baking sheet and bake in the oven at 270°C until a crust forms. Then reduce the heat to 170°C and continue cooking until done—when a fork easily pierces the meat. Let the cooked roll cool, then slice it crosswise into pieces and arrange on a serving plate. Serve with pickled vegetables or rice as a side. Optionally, garnish the roll with soaked prunes and sprigs of fresh herbs. The finished dish is ready to serve.