Stuffed duck in the oven whole

10 servings
5 hours


1. Prepare the carcass: wash, remove excess fat, cut off the wings.

2. With ginger, remove the skin, cut the root into small cubes.

3. In a small container, combine the honey, chopped ginger, pepper, salt, sage and butter. Stir.

4. Generously coat the spicy mixture with a carcass, leave to marinate for a couple of hours.

5. Wash pears and quince, remove seed boxes, cut into large wedges.

6. Fill the duck with prepared pears, quince, as well as prunes, and then fix the abdomen with toothpicks. Remember to make a couple of punctures along the ridge.

7. Line the tin for baking with foil, lay quince pieces and previously cut wings on the bottom, duck on top. Send for 15 minutes to an oven preheated to 230 degrees, then cover the carcass with foil and continue cooking at 180 degrees for two hours. During the baking process, do not forget to periodically pour melted fat over the duck. What a blush beauty it turned out! The duck is ready to decorate the festive table and please all those gathered with their taste!