Duck according to this recipe is baked in the oven at low temperature for almost 5 hours. Have to be patient and you will be surprised how perfect it will turn out, with juicy tender meat, and supercrustal crust, and all the fat that is considered the main problem is roast duck, evenly flooded. the main thing do not forget to pierce the carcass over the entire surface with a knife every hour, so that the fat comes out freely. Such a duck looks very festive especially if you serve it under cherry-rosemary sweet and sour sauce. Share with friends: 
Time: 5 hours. 40 min Difficulty: medium Servings: 4 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 Peking duck weighing 2.2 kg.
- 1 shallot, peeled and chopped
- 3 cloves of garlic, chopped
- 1 tbsp. fresh or frozen cherries cut in half and stoned
- 0.5 tbsp. chicken broth
- 2 tbsp. l jam with whole cherries or other berries
- 2 tsp honey
- 1 tsp chopped rosemary leaves
- 2 tbsp. l freshly squeezed lemon juice
- 1 tbsp. l (15 gr.) Butter
Recipes with similar ingredients: duck, shallots, garlic, cherries, broth, cherry jam, honey, rosemary, lemon, butter
Recipe preparation:
- Preheat the oven to 150 ° C.
- Wash the duck inside and out and dry. Trim excess fat with neck and around the cavity, cut off the tips of the wings and discard. Mix in a small bowl of 1 tbsp. l salt and 0.5 tsp black pepper and grate carcass inside and out. Paste the duck all over the small knife. surface, cutting through the skin and fat, but without touching the meat.
- Put the duck breast-down on the grill installed in the roasting pan, and bake for 1 hour. Take the bird out of the oven transfer to a dish and carefully drain the fat from the frypot into the measured glass (get about 2-3 tbsp.). Return the duck to the roasting pan again beat with a knife, turn it breast-down and bake for another hour. Repeat the same thing every hour, baking a duck in total 4.5 hours.
- Cook the sauce while the duck is cooking. In a small saucepan on medium heat 1 tbsp. l duck fat and saute shallots until soft, about 4 minutes. Add the garlic and fry until aroma, 1 minute. Add cherries, broth, jam, honey and rosemary and simmer until slightly thickened, about 10 minutes. Peel the sauce off fire, add lemon juice, stir in butter, salt and pepper to taste. Set the sauce aside until the duck is ready.
- After 4.5 hours of baking, increase the temperature in the oven to 175 ° C, last time breed duck skin, salt again and return the bird in the oven, putting the breast up. Bake for 30 minutes, until the skin will not brown.
- Remove from the oven, cover with foil and let the duck rest 20 minutes. Gently heat the sauce over low heat. Chop duck, put slices on a dish and serve with sauce.
