Duck with quince
Description
A very good side dish for meat is soft, well-baked quince. Duck meat turns out tender, juicy, and very delicious.
Instructions
- 1
Step 1
1. For cooking this dish, it's better to use fresh chilled duck rather than frozen. The meat should be firm, and the skin should have a delicate pinkish-cream color—pleasing to look at. Rinse the duck thoroughly inside and out with cold running water, then pat dry with paper towels. Take salt and pepper and rub them all over the duck, inside and out. Prick the drumsticks and breast with a toothpick or skewer so that the skin of the cooked duck turns out crispy.
- 2
Step 2
2. Depending on the size of the fruit, wash the quince and cut it into six to eight pieces. Remove seeds and partitions from the pieces.
- 3
Step 3
3. Take the quince slices and place them inside the duck. Secure the opening with wooden skewers. Tie the wings and legs with strong string. The bird will look attractive.
- 4
Step 4
4. Brush the duck carcass with honey. Preheat the oven to a temperature of up to 190 degrees. Place the duck in a baking dish and put it on the middle shelf. Add the remaining quince slices into the fat that has drained into the dish. After 10–15 minutes, baste the duck with the rendered fat. The duck will be ready after an hour.
- 5
Step 5
5. Duck with quince is ready.