Duck with rosemary
Description
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Instructions
- 1
Step 1
Remove all feathers from the duck, wash it, gut it, and slightly singe the bird's carcass over fire. In a bowl, prepare the sauce: mix soy sauce and pomegranate sauce with honey. Completely coat the carcass with the sauce inside and out, and let the meat marinate for 30 minutes.
- 2
Step 2
While the bird is marinating, prepare the stuffing. Cook the rice until half-done. Drain the water from it and add cranberries. Grind the pepper with rosemary in a mortar, then mix them into the rice.
- 3
Step 3
Now stuff the duck with the porridge, securing all edges with toothpicks or string. Pour the remaining sauce over it. Place the bird into a roasting bag, adding a bit of uncrushed rosemary.
- 4
Step 4
Bake the dish in a preheated oven at 200 degrees for three hours. When serving, portion out the rice from the duck and cut the meat into pieces.