Duck with quince

A duck with a quince is quite unusual, original and delicious dish, before which even true gourmets and connoisseurs of taste will not stand. Such a dish will perfectly decorate any festive table and will cheer everyone up. Let's find out with you some recipes for cooking ducks with quince.

Duck recipe with quince

Ingredients:

• duck carcass - 1.5 kg;
• honey - 2 tsp;
• quince - 500 g;
• salt - 2 teaspoons;
• ground black pepper - 0,5 tsp.

Preparation

Now, how to cook a duck with a quince. So, poultry is thoroughly washed, dried with a towel and abundantly rubbed inside and outside with a large salt and pepper. On the peel in several places, make a few small holes and leave to marinate. This time, wash until quince , cut it into 6-8 pieces, carefully remove the core and fill these dices with our duck. Then carefully fasten the tummy edges with toothpicks, or sew it with a thread. The legs are tied tightly with a string so that they are beautifully frozen. The oven is lit and heated to about 190 degrees. The carcass of the bird is smeared with honey and put into a baking dish. We place a duck stuffed with quince in the oven and when a little fat is extracted from the meat, we spread out the remaining quince and cook the dish for about 1 hour.

Duck with quince in the sleeve

Ingredients:

• duck - 1,5 kg;
• apples - 4 pieces;
• quince - 1 piece;
• prunes - 200 g;
• martini - 1 item;
• bulb - 1 piece;
• garlic - 2 cloves;
• spices, Provencal herbs - to taste.

Preparation

To make a duck with quince in the oven, the bird's bird is singed, carefully remove all the stumps from the feathers, wash the meat and dry it. Then we cut the duck into small portions and lightly fry it on low heat, on duck fat. Weep and apples are mine, cut the peel, remove the hard core and shine on quarters. Onions cut into large half rings, and we chop the garlic with petals. Prune well rinse, soak for 5 minutes with hot water, and then cut into halves. Now add the pieces of meat to the dishes for baking, add the crushed apples and quince, put the prunes, onion and garlic. Pour a little martini and season with salt, pepper and herbs.

We put the dish on a slow fire, bring to a boil and languish for about an hour. Then open the lid and put the form in a preheated to 200 degrees oven for another 40 minutes, so that the meat is properly blushed. On the garnish we boil rice and serve a duck baked with a quince with toast or baguette.