The most delicious Christmas duck recipe. Step-by-step recipe with photos and videos. Duck with buckwheat in a duck pot

Fragrant, tender, soft, spicy - duck stewed in pieces in the oven. The dish will decorate the Christmas table and delight all eaters with its taste.
Recipe contents:

What's Christmas without a duck? This bird has already become a traditional hit of the Christmas meal. Her meat has a bright aroma and taste. Traditionally, the duck is baked whole and stuffed with apples. I previously shared how to prepare this dish. You can find the recipe on the website using the search bar. And today I propose alternative recipe preparations - stewed duck pieces in the oven. This is no less delicious dish, which also deserves attention.

This cooking method will especially help inexperienced housewives. Since some people are afraid to bake a bird, because... it may turn out a little dry. And when stewed, the meat comes out tender, tasty and aromatic. But even when preparing duck in this way, you should remember that you don’t need to pour a lot of water for stewing, otherwise the bird will cook. The next rule is to add spices and salt only after the duck fat has rendered.

You can buy duck either fresh or frozen. When properly defrosted, frozen poultry meat does not lose its flavor and taste. useful properties. The main thing is to defrost it for a long time - first in the refrigerator, then at room temperature.

• Calorie content per 100 g - 268 kcal.
• Number of servings - 3
• Cooking time - 2 hours 30 minutes

Ingredients:

• Duck - 0.5 carcasses
• Soy sauce - 50 ml
• Vegetable oil - for frying
• Mustard - 1 tbsp.
• Spices and seasonings - any to taste
• Ground black pepper - a pinch
• Salt - 1 tsp.

Step-by-step preparation of Christmas duck stewed in pieces in the oven, recipe with photo:

1. Wash the duck, peel off the black tan, remove the internal fat and cut into pieces. Heat a frying pan with a thin layer vegetable oil and put the bird in to roast.

2. Fry all the duck pieces until golden brown. Fry it in a frying pan, placing it in one layer. Otherwise, if the meat is piled high, it will not cook well and may begin to stew. Fry the bird for the first 2 minutes over high heat so that the meat is quickly sealed with a golden brown crust.

3. Place the duck in a pan or convenient heat-resistant dish for stewing in the oven.

4. Prepare the sauce. Combine mustard and soy sauce, add salt, pepper and any favorite spices. Don't be afraid to experiment with flavorful seasonings and herbs. Duck “loves” thyme, basil, parsley, dill... It will also go well with honey, wine, citrus fruits, cumin, ginger, onion, olive oil, star anise, cardamom, and cinnamon.

5. Mix the sauce well.

6. Pour the sauce over the duck and stir until each piece is coated with the marinade.

7. Add drinking water to the container so that it half covers the bird. Instead of water, you can add broth, wine or beer.

Duck with apples

Compound:
1 duck
1-1.5 kg of apples (preferably Antonovka)
2 tbsp. spoons of ghee
Preparation: wash the duck well and stuff it with apples, peeled and cut into slices. The hole should be sewn up, place the carcass on a baking sheet, pour 0.5 cups of water or broth on it and put it in the oven to roast. During cooking, you should periodically baste the bird with rendered fat.
Roast the duck for about 1.5-2 hours. Remove the thread from the duck, place it on a dish, garnish with herbs and lemon slices. You can serve sauerkraut as a side dish.
Chicken is served cold on the Christmas table. You can serve pickles, tomatoes, and herbs with it. Duck or goose, served hot with fried potatoes, salads of tomatoes, cucumbers, cabbage, salted and fresh cucumbers, pickled apples and lingonberries.
For Christmas, carols are baked - small products made from rye dough with a variety of with different fillings, which are treated to those who come to carol.

Christmas duck "A secret from around the world"

Compound:
Duck (gutted) - 1.3-1.5 kg
Roots (for broth: celery, carrots, leeks, parsley)
Spices ( bay leaf, peppercorns, allspice, salt)
Orange (large) - 1 pc.
Anise (stars)
Cinnamon (sticks)
Cognac - 2-3 tbsp. l.
Sauce (pomegranate - Nasharab) - 2 tbsp. l.
How to make duck healthy and lean.
Gut the duck and wash it. Peel, wash, chop the roots.
Place the duck in a thick-walled pan, cover with roots and spices, add water and cook for 20-30 minutes. over medium heat.
Strain the broth. The fat from the broth can be used for frying. Broth - for cooking homemade noodles, lagman.
Remove the duck and place in a separate bowl, refrigerated. You can immediately coat it with marinade. I cooked it the next day.
Marinade: 0.5 tsp. ground black pepper, 0.5 tsp. salt, 2-3 tbsp. cognac, 2 tbsp. nasharab sauce (pomegranate sauce).
Cover the vessel with a bag and place in a cool place for at least a couple of hours.
Wash the orange, peel it, and divide it into slices. Stuff the inside of the marinated duck with orange slices. Place the duck in a roasting sleeve. Tie one end of the sleeve tightly, pour in the marinade, spread orange peels over the sleeve, add a few anise stars and a cinnamon stick, tie the sleeve on the other side. Make a couple of holes in the top of the sleeve to allow steam to escape. And bake in the oven at medium or low temperature.
I baked at a low temperature of 140*C, approx. 2.5 hours.
Gorgeous duck with a crispy crust and Christmas aromas!
Served with champignons baked with vegetables and cheese.

Christmas duck with fruit and cranberry-wine sauce

Compound:
Duck (weight is at your discretion. I had a small one - 1 kg.) - 1 pc.
Apple (sweet and sour, I have the Semerenko variety.) - 2 pcs.
Prunes (pitted) - 10 pcs.
Lemon juice - 3 tbsp. l.
Marjoram - 1 tsp.
Salt (to taste)
Black pepper (ground, to taste)
Cranberries (frozen) - 100 g
Red wine (semi-sweet) - 100 ml
Granulated sugar - 3 tbsp. l.
In fact, everything is extremely simple; even the most inexperienced housewife can handle it. And the result is excellent. But first you need to choose a duck. It is advisable, of course, to buy it at the market, from some granny. But not everyone has this opportunity. The main thing is that the duck is meaty (I always ask to make an incision on the back (so that it is not visible later when serving), the meat should not be very dark, and there should not be a lot of fat under the skin, and it should not be thick. So, the duck was chosen. Of course, if possible, it is better not to freeze it.
Now let's proceed directly to the preparation. Wash the duck, salt it (don’t forget to salt the inside too). Rub it with lemon juice.
Cut out the core of the apples and cut them into slices (medium thickness). Add washed prunes to half (no need to steam) and marjoram. Sprinkle the second half with lemon juice.
Sprinkle with a little lemon juice (I wrote the approximate amount of juice, in general, I just had lemon on hand).
Rub the duck with black pepper and stuff it with apples and prunes.
Place it on a baking sheet with the remaining apples next to it. Bake in an oven preheated to 180 degrees for about an hour (this is for my weight. In general, baking time is calculated at approximately an hour per kg).
While the duck is baking, prepare the sauce. To do this, mash the cranberries (in a blender or just a masher - at your discretion. I like to just mash with a masher so that the cranberries are not completely homogeneous, I even like to leave whole berries).
Add sugar.
And wine. We put it all on the fire and cook until it boils, then for another two minutes, no more, let it boil. At first I was distrustful of this sauce, since I was used to making a slightly different sauce for meat from cranberries. I do everything the same way, but instead of wine I add soy sauce. The sauce is spicy. Here I was afraid that it would just be sweet. But my fears were unfounded, the sauce turned out great.
Serve the duck hot with sauce.

Spicy honey duck on rice

Compound:
Green onion
Carrots - 1 pc.
Salt (coarse) - 3 tbsp. l.
Nutmeg (ground) - 1/2 tsp.
Black pepper - 1/2 tsp.
Cinnamon - 1/2 tsp.
Honey - 1/2 cup.
Broth - 1/2 cup.
Sunflower oil - 2 tbsp. l.
Olive oil - 2 tbsp. l.
Allspice - 1 tsp.
Bay leaf - 2 pcs
Garlic - 2 teeth.
Onions (large) - 3 pcs.
Saffron (or turmeric) - 1 tsp.
Rice (Arborio variety) - 1.5 cups.
Duck (about 2 kg) - 1 piece
This delicious dish will take about two and a half days to prepare. Or rather, after carrying out certain manipulations with the duck, we will leave it to marinate for 2 days. Don't be afraid of the length of the process - everything happens by itself, and what is the result!!!
So. This beauty will decorate our table! We take a duck carcass weighing about 2 kg. We divide it into 4 servings - into 4 pieces.
Make a mixture for the marinade: finely chop 1 onion, add salt, grated garlic, broken bay leaf, peppercorns and mix it all.
Carefully coat the duck pieces with this mixture, place them in a container with a lid and put them in the cold for 2 days.
After the 2 days allotted for the marinating process, thoroughly clean the duck of onions and spices. Place it in a bowl with high sides, pour vegetable oil on top and place it in a preheated oven for 2.5 hours. Make the fire low, place a bowl of water at the bottom of the oven - constantly monitor its level. After about 30 minutes the duck will be browned. It should be covered with a lid - a sheet from a springform pan, for example.
This is the rosy, juicy meat we will take out of the oven at the end.
While our duck is baking, we will take care of the delicious “cushion” on which our beauty will reign - we prepare rice.
We take the variety Arborio. It is valued for its ability to perfectly absorb the taste and aroma of other components of a dish, and this ability to complement and emphasize taste harmony will be very useful to us.
Place the rice in a saucepan and fill it with boiling water in a ratio of 1:2. Add some salt to taste, add 1/2 teaspoon of saffron (turmeric), nutmeg and 1 tbsp. l. rendered duck fat. Place on low heat and cook until done with the lid closed. Place the finished rice on the dish on which the duck will be served.
Duck with rice will be complemented by onions. We will also prepare it while our bird is baking.
Peel the onion and cut it into large rings.
Fry the onion in olive oil until browned, then simmer in the broth until tender.
Now let's start preparing the honey glaze - it is this that will put a ringing exclamation mark.
In a frying pan, mix honey, saffron (turmeric), cinnamon and ground black pepper. Heat the glaze over low heat.
After 2.5 hours of baking, we must drain off the resulting duck fat.
In three batches, coat the duck with glaze and return to the oven.
Something like this: take out the duck, grease it, bake for about 5 minutes. We took it out, lubricated it, put it back in hot oven. We grease it for the last time and put it in the now switched off oven.
The photo is not very clear - I almost dropped the whole structure - in one hand there is a brush, in the other - a camera, in the third... a form that had to be arranged near the window - to catch the light)
Stew the carrots in a small amount of boiling water for about 5 minutes and cut them into disks.

ALL! The cooking process is over, we assemble the entire dish.
There is already a “rice pillow” resting on a large plate. We put onions on it, and place our duck in honey glaze on top. Fragrant and beautiful!
Place carrot pieces around and decorate green onions. Hurry up to the table!

Duck in orange sauce

Compound:
Duck (fresh) - 400 g
Orange - 1 piece
Honey - 3 tbsp. l.
Soy sauce - 2 tbsp. l.
Ginger (fresh) - 1 tsp.
Vegetable oil - 2 tbsp. l.
Potatoes (for garnish) - 3 pcs.
Egg yolk (for garnish) - 1 pc.
Butter (for garnish) - 30 g
First, let's prepare all the ingredients for the duck. I took the legs, but you can use another part. The legs turn out more tender and softer.
Grate the ginger root on a fine grater. It is this that will give our dish a unique spicy taste and piquancy.
Grate the zest of a whole orange there (then squeeze the juice out of it), also on a fine grater, add vegetable oil, honey, soy sauce and orange juice. Mix. This is our sauce.
Salt and pepper the duck to taste, place it fat side down in a fireproof dish. Fat side down so that the fat dissolves and mixes with the sauce at the beginning of baking. It will taste better this way. Let them sit while we prepare the side dish.
For a side dish, boil the potatoes, make a puree, adding one yolk and butter. Using a sleeve with a figured jigging we make these beautiful little tricks. Place them on a baking sheet and bake in a hot oven until golden brown.
We cut the remaining orange, from which we squeezed the juice and grated the zest, into pieces and cover the duck with them. It will give an even stronger orange tint.
We put the duck in the oven for 20-25 minutes (depending on how young the duck was :)) Take it out when the fat has melted, turn it over and pour over the resulting sauce.
You need to pour the sauce every 5 minutes, or more often :), I pour it with a small amount of honey. This makes the skin crispy and even more golden.
Our potato side dish is ready. This is how it turned out :)
We take out the duck, place it on a dish, pour over the sauce and garnish with orange slices and garnish. Bon appetit!!!
While it is cooking, the aroma permeates the entire apartment and is simply mind-blowing:)

Step 1: Prepare the duck.

First, rinse the gutted duck carcass thoroughly, both outside and inside. Rinse the roots thoroughly under running water. cold water, then peel and wash again. Then cut into enough large pieces. Now place the duck in a large pan with a tight bottom, cover it with chopped roots, sprinkle all the spices on top, add a bay leaf. Then fill with clean water to the top so that the whole duck is under water, and cook over medium heat. Cook the duck for about half an hour. Then carefully strain the broth into a separate clean container.

Step 2: Prepare the marinade.

Remove the duck from the pan and cool slightly. If you do not prepare the dish right away, for example the next day, then cover the duck with a lid and place it in the refrigerator. And if you cook right away, then let’s start preparing the marinade. To do this, mix salt, ground black pepper, cognac and sauce in a separate container. Mix everything thoroughly, coat the duck with marinade, place in a container and cover with a tight lid. Place it in a cool place to marinate. for at least 2 hours.

Step 3: Bake the duck.

Wash the orange under cold running water, then peel and divide into slices. Stuff the already marinated duck inside with them, then place it in a special baking sleeve. Tie one end of the sleeve tightly and pour in the remaining marinade. Then distribute all over the sleeve orange peel, add star anise and cinnamon, tie the sleeve on the other side. Using a fork, poke a few holes in the top of the sleeve to allow steam to escape during cooking. Place the sleeve on a baking sheet and send the duck to bake in a preheated oven up to 150 degrees. Bake the duck approximately 2-3 hours until it turns golden brown.

Step 4: Serve the Christmas duck “A secret from around the world.”

When the duck is ready, carefully remove it from the sleeve and place it to flat serving dish. You can serve this dish with baked mushrooms and vegetables with cheese! Bon appetit!

You can use the fat left over from the broth for frying.

The remaining broth can later be used to cook homemade noodles or lagman.

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On special occasions and on certain holidays, special dishes and symbols appeared on the Russian table. Such symbolic dishes can easily include poultry. Our grandparents believed that a bird on the table was a holiday in the house.

Usually a goose or duck was kept on the farm especially for such an occasion. By Christmas they were fat and gaining weight. Roasting a whole bird and serving it with pickles was a sign of wealth and prosperity. So that your home is filled with prosperity and your table with rich treats, I suggest cook several duck or goose dishes. Read on.

Goose or duck for Christmas

Surely no one will remember where this wonderful culinary tradition of serving baked duck or goose on the Christmas table came from. And these dishes are from the category of solemn and complex. Not every housewife can handle it.

You need to choose duck and goose based on the number of guests, the dishes in which they will be cooked and the size of the oven. It is advisable to marinate or soak the bird before baking. Sometimes these methods are called “softening”. The bottom line is the same: poultry meat is quite tough and fatty, and suitable softeners will make it more tender and juicy.

As a softener use:

• lemons and lemon juice
• white or red dry wine
• apple cider vinegar
• cranberry, lingonberry or rhubarb juice

And now the recipes themselves.

Christmas goose with apples

Ingredients:

• young goose
• 1 kg sour apples
• pepper
• 1 tbsp. l. Sahara
• 0.5 tbsp. water

Cooking method:

1. Scorch the goose carcass, clean it, rinse with warm water and pour in any softener for 12 hours. Then rub with salt and ground pepper on all sides.
2. Wash the apples, cut them in half, remove the core and cut into slices. Sprinkle with sugar. Stuff the goose with apples, sew it up and place it in a sotonia or duckling box with the back down.
3. Pour in water and bake at 200 degrees for 2 hours.
4. Then remove, pour over the leaked juice, place the remaining apples on the sides and bake for another 30-40 minutes.
5. Serve on a large platter, garnished with baked apples.

Roast goose with potatoes

1. Prepare the goose carcass, chop it into portioned pieces and pour the mixture lemon juice, white wine and sour cream. Leave for a day.
2. Peel the potatoes, cut into large pieces.
3. Separately cut into half rings and fry in vegetable oil onions.
4. Add potatoes and fried onions to the goose marinade. Add salt and pepper. Leave in the marinade for 2 hours in a cool place.
5. Pour a little oil into a duckling pan or into a deep baking tray and place the goose and potatoes.
6. Cover the casserole dish with a lid or foil and place in a hot oven for 2 hours.
7. Then take out the foil or lid and fry for a while without them.
8. Serve in a beautiful deep dish, pouring over the fat and juice that has been released. Garnish with fresh herbs.

Festive duck with prunes

Ingredients:

• 200 gr. pitted prunes
• 3-4 teeth. garlic
• pepper
• sour cream or mayonnaise

Cooking method:

1. Wash the duck, chop into pieces and place in the duckling pan. Add scalded and chopped prunes, whole garlic cloves, salt and pepper.
2. Mix sour cream or mayonnaise with water to form a liquid like milk.
3. Pour the sauce over the duck and refrigerate for 6-8 hours.
4. Periodically turn the duck over and cover the top of the dish with foil.
5. Then preheat the oven to 200 degrees, put the duckling in the oven and bake until done. Approximately 1.5-2 hours.
6. 20 minutes before cooking, remove the foil, pour the sauce over the meat and brown.

Duck stuffed according to an old recipe

Ingredients:

• 2 tbsp. buckwheat porridge
• 20-300 gr. fresh mushrooms
• 200 gr. chicken offal: liver, heart, gizzards
• butter
• onions
• pepper

Cooking method:

1. Rub the duck with salt and pepper, wrap in cling film and put in the refrigerator for 5-10 hours.
2. Mince chicken giblets along with onions and fresh mushrooms.
3. Melt the butter in a frying pan, add the minced meat and fry for 5 minutes.
4. Add buckwheat porridge, salt and pepper. Knead the minced meat.
5. Remove the duck from the refrigerator. Remove from the film and stuff the belly and skin around the neck with minced meat.
6. Sew up all holes.
7. Brush the duck with melted butter, place in the duck pan and place in a hot oven.
8. Bake without a lid at 200 degrees for about two hours, periodically basting with the released juice.

Carry on culinary traditions our ancestors, prepare the original Russians holiday dishes and read new recipes and articles on What to Prepare.ru.

Always yours Alena Tereshina.

For many centuries, duck has been prepared in our country for festive meals on the occasion of a variety of celebrations. A New Year and Christmas are the most popular occasions for cooking this bird, which you don’t see on the table every day. How to cook a delicious duck for the New Year's or Christmas table - we'll talk about this today.

Duck, like goose, are birds that have a serious layer of fat, and for this reason these types of poultry cannot be cooked according to recipes for chicken or turkey, otherwise it will turn out fatty, tough and tasteless. In general, all the features and subtleties of cooking duck are similar to cooking goose, so the same recipes can be used for these types of birds. Knowing what nuances to focus on when cooking duck in the oven, even a novice cook can easily prepare a delicious dish that will please everyone who gathers at the table.

If you decide to cook a duck for a festive New Year or Christmas dinner, then, most likely, as is generally accepted, among the many recipes you will look for those in which the bird needs to be baked whole, as well as stuffed with some interesting filling. For stuffing ducks, they usually take apples, pears, oranges, porridge with vegetables, dried fruits, sour berries - there are many options. We will tell you about the most successful recipes preparing festive duck with different fillings and in different sauces.

Often, when baking, the duck is coated with sour cream mixed with spices, mayonnaise, honey, mustard or other sauces.

Recipe for a simple holiday duck with honey and lemon

You will need: 1 duck, mint, lemon, honey, sugar, pepper, salt.

How to quickly cook a festive duck in the oven. Prepare the duck, remove excess fat, prick the skin in the thighs, breast and back with a fork. Remove the zest from the lemon, mix it with honey and finely chopped or dried mint, pepper and salt - grate the duck with this mixture inside and out and place it breast side up in a mold into which pour ½ cup of water. Bake the duck in a preheated oven until done, about 1.5-2 hours. Prepare a sauce from lemon pulp, sugar, honey, bring the mixture to a boil, put mint in it, stir - serve the sauce with the finished duck.

Very popular options for preparing duck are with apples and oranges.

Recipe for duck stuffed with apples in the sleeve

You will need: 1 duck about 1.5 kg, 2 green apples, pepper, salt, marinade - 1 lemon, 3 tbsp. soy sauce, 1 tbsp. olive oil and honey, 1 tsp. balsamic vinegar, a small piece of ginger root.

How to cook duck in the sleeve stuffed with apples. Squeeze the juice from the lemon, mix with balsamic, honey, soy sauce, finely grated ginger, and olive oil until smooth. Rinse the duck, dry it, rub it inside and out with pepper and salt, pour the prepared marinade on all sides, including the inside, and remove it to marinate in the cold overnight or overnight. Cut the apples into slices, cutting out the seeds, place them in the duck's belly, and secure it with toothpicks. Place the duck in a sleeve or baking bag, place in an oven preheated to 180-200 degrees and bake until done for about 1.5-2 hours; to brown the duck, cut the sleeve 15 minutes before the end of cooking.

Recipe for cooking whole duck with oranges in a duck pot

You will need: 1 duck about 2kg, 150g meat broth, 100g dry wine, 60g butter, 3 oranges, 1 glass of orange liqueur, powdered sugar, spices to taste, pepper, salt.

How to cook duck with oranges. Wash and dry the duck, peel 1 orange, disassemble into slices, clear them of films and seeds, finely chop the flesh and stuff the duck with it, sew up the belly or pin it with toothpicks. Butter melt in a duck pot, place the duck and fry for 20 minutes over low heat, then sprinkle with spices, salt and pepper, sprinkle with chopped strips orange zest, pour wine and any meat broth. Cover the duck pot with a lid, simmer the duck for an hour over medium heat, remove and cover with foil. Peel the remaining oranges, cut the zest into thin strips, pour boiling water over it for 3 minutes, squeeze the juice into the duckling, add the zest, add liqueur and a little powdered sugar, stir and bring to a boil over low heat. Serve the sauce with the duck.

Very good bright taste ducks complement mushrooms; it is better to use oyster mushrooms or champignons, which are always on sale.

Recipe for festive duck stuffed with mushrooms

You will need: 1 duck weighing about 2 kg, 400 g oyster mushrooms or champignons, 1 glass of dry red wine, 1 onion, 2 tbsp. thick sour cream, 1-2 tbsp. vegetable oil, pepper, salt.

How to cook duck, stuffed with mushrooms. Rinse the duck, dry and rub the outside and inside with pepper and salt, grease the inside with sour cream. Finely chop the onion, fry it in oil, add finely chopped mushrooms, fry for 5 minutes, then stuff the duck with this mixture, prick the hole with toothpicks or sew it up. Place the duck back down on a wire rack, place the rack in a deep baking tray, bake the duck in an oven preheated to 180 degrees for 1 hour, then turn it over and bake for the same amount of time. During the baking process, the duck should be poured with wine at intervals of 10-15 minutes.

Well last recipe- the most complex and most interesting, you can use it to prepare a very tasty hot dish, which you will be proud to serve on the table - this duck will have such a fabulous taste and aroma.

Recipe for festive spicy duck with fruits

You will need: 1 duck weighing 2-2.5 kg, 100 ml semi-sweet red wine, 4-5 apples, 3 tangerines, 2-3 quinces, 2 oranges, ½ lemon, 5 tbsp. narsharab sauce, 2 tbsp. cognac (+50ml for sauce), 2 tbsp. refined olive oil, 4 tsp. spice mixtures for poultry (nutmeg, cloves, red sweet pepper, coriander, curry, cumin, garlic, hot red pepper, basil, parsley, sugar, salt), 2 tsp. dried rosemary, 1.5-2 tsp. salt, 1 tsp. mixture of peppers.

How to cook duck with fruits in a festive way. Grind rosemary in a mortar, mix with spices and salt, pour in cognac and olive oil, stir, rub the duck inside and out, put it in the cold for at least 10 hours to marinate. Cut one quince into 6 parts, sprinkle with lemon juice, cut 1-2 apples as well, stuff the duck, secure the hole with toothpicks, fold the skin from the neck under the back, place the duck breast up on double-folded foil, cut off the last phalanges of the wings, wrap the foil tightly, bake the duck in an oven preheated to 220 degrees for 40 minutes, reduce the heat to 180 degrees, bake for another 50 minutes. Squeeze the juice out of 2 oranges, combine with 70 ml of cognac and 3 tbsp. narsharab sauce, stir, cut the remaining apples and quince into slices for garnish. Remove the duck from the oven, unwrap the foil and pour the rendered fat into the sauce (no more than 100 ml), stir - this will need to be poured over the duck further during baking. Place the duck on a baking sheet, place the quince on the foil around it, pour over the sauce, bake at 180 degrees for half an hour, pouring the sauce over the duck twice during this time. After the specified time, place the apples on a baking sheet, bake the same amount, continuing to pour the sauce at intervals of 10 minutes. In the last 10-15 minutes of baking, you can increase the oven temperature so that the duck browns better, and also turn it over so that the back also browns. From tangerine juice, 2 tbsp. narsharab and red wine prepare a sauce that should be poured over the duck at the end of cooking. Place the finished duck on a dish, place a garnish of quince and apples around it, cover with foil for 10 minutes, then serve.

You don’t have to prepare two sauces, but use only one - either orange-cognac or tangerine-wine, but then you need to take 2 times more ingredients for the sauce so that there is enough of it.

Narsharab sauce can be easily purchased today in any large supermarket and many markets.

By choosing any of the proposed recipes and not forgetting about the subtleties and nuances of cooking duck, you can prepare a truly festive, very tasty hot dish for the whole family, good luck!