- Quince - 500 Grams
- Duck - 1 piece
- Salt - 2 Teaspoons
- Ground black pepper - 1/2 Teaspoon
- Honey - 2 Teaspoons
1. To prepare a dish, it is better to take a duck, not frozen, but chilled. It is necessary that the meat of the carcass be elastic, and the skin with a delicate pink-cream color. That it was nice to look at it. Rinse the duck carcass with cold running water inside and out, then dry it with a paper towel. Take salt, pepper and rub the bird inside and out. We pierce the toothpick or knitting needle of the thigh and breast of the duck so that the cuticle of the finished duck is crispy. 2. Depending on the size of the fruit, the washed quince is cut into six to eight pieces. Clear the lobules of seeds and partitions. 3. Take the quince lobes and place them inside the duck. Wooden toothpicks fix hole. We tie the wings and legs with a rigid thread. The bird will look beautiful. 4. Smooth the carcass of duck with honey. Preheat the oven, the temperature should be up to 190 degrees, put the duck in shape, put it on the middle shelf. In the fat that has leaked out into the form, we put the remaining segments of quince. After 10-15 minutes, water the duck with fat. In an hour the duck will be ready. 5. A duck with a quince is ready. Bon Appetit.
Servings: 2