Duck crown in berry glaze

Duck breast on the bone, with wings, the so-called carcass, is excellently baked in a berry glaze. Such meat turns out juicy with an interesting contrasting taste.
Duck crown in berry glaze
Duck breast on the bone, with wings, the so-called carcass, is excellently baked in a berry glaze. Such meat turns out juicy with an interesting contrasting taste.
Steps
- 1
Dry the duck carcass and place it in a convenient baking dish. Rub it with your favorite poultry spices with dry garlic and paprika.
- 2
Place several small Japanese quince fruits (or several slices of regular quince) inside the carcass. Pour in wine and a small amount of water.
- 3
Bake in an oven preheated to 200 degrees for 1 hr 25 minutes. If the spices begin to burn, cover the duck with foil. During the cooking process, pour the released juice over the duck several times.
- 4
Dilute the blackberry and currant jam with hot water until it becomes liquid. Just add a few spoons of boiling water and stir well. Pour over the duck. Bake for five minutes at 200 degrees.
- 5
Once roasted, cover the duck with foil and let it rest for 10 to 15 minutes before carving.
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