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عربDuck with quince in the oven
6 servings1 days 2 hours 30 min
Duck - 1 pc., Quince - 2 pcs., Garlic - 2 teeth., Honey - 3 tbsp., Mustard - 2 tbsp., Salt - to taste, Ground black pepper - to taste
6 servings1 days 2 hours 30 min
Duck - 1 pc., Quince - 2 pcs., Garlic - 2 teeth., Honey - 3 tbsp., Mustard - 2 tbsp., Salt - to taste, Ground black pepper - to taste
How do you bake a duck with quince in the oven up your sleeve? Prepare the products according to the list. If you take frozen poultry, then defrost it in advance on the bottom shelf of the refrigerator. Instead of salt and pepper, you can take your favorite seasonings. 
Wash the quince well, dry and cut into medium wedges. Peel the garlic from the husks and cut the cloves into four parts. 
Prepare the marinade - combine honey, mustard and salt with pepper in one bowl. 
Wash the duck, dry with paper towels and spread the marinade on all sides and inside. 
Fill the bird's abdomen with sliced quince and garlic. 
Wrap the prepared duck with cling film and leave to marinate in the fridge overnight, you can even more (up to 24 hours). So duck meat is well brewed and will be more tender. 
Before putting in the oven, wrap the wings and legs of the pickled duck with foil so that they do not burn much. 
Wrap the bird in a baking sleeve, clamp the ends with clips and pierce the sleeve in several places with a toothpick to let the steam out. Put the duck to bake in the oven preheated to 180 degrees for 2-2. 5 hours. 
As time passes, check the duck's readiness and, if necessary, open the sleeve and leave for another 10-15 minutes in the oven to form a ruddy crust. 
Serve the finished baked quince-stuffed duck on the table hot. Enjoy your meal!