The duck according to this recipe is stuffed with a spicy mixture of minced ginger, rhubarb, sage and garlic and baked for almost three hours in the oven at low temperatures until its fat is it will melt and the skin will not become thin, ruddy and very crispy. BUT meat is nourished by the spicy flavors of the filling and it turns out very juicy and literally melting in your mouth. The filling is then taken out cavity of the duck and boiled in red wine until it works amazing duck sauce. Sprinkle with spicy ginger when serving sauce and sprinkle separately fried slices of ginger, rhubarb and шалфея. 
Time: 3hour. Difficulty: easy Portions: 4 The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 2 Aylesber ducks (weighing 1.5 kg.), Can be replaced Beijing
- 255 gr. fresh ginger
- 2 long stalks of rhubarb
- 2 handfuls of fresh sage
- 1 head garlic, split the cloves and cut in half
- 2 red onions, coarsely chopped
- 2 glasses of marsala or vin santo
- 1 tbsp. (285 ml.) Vegetable, chicken or duck broth
Recipes with similar ingredients: duck breast, duck legs, duck, rhubarb, ginger root, sage
Recipe preparation:
- Preheat the oven 180 ° C.
- Abundantly salt the ducks outside, and also slightly in the cavities. Not forget to set aside cut fat and offal for gravy.
- Grate half the ginger and rhubarb on a coarse grater. Mix in bowl with half the whole sage, whole garlic and onions and stuff a mixture of the cavity of the ducks, leaving a little space inside.
- Put the ducks in a roasting pan on top of the chopped offal and bake in the oven for an hour. Then reduce the temperature to 150 ° C and bake another 1.5 hours until crisp and tender meat. Ducks will be ready when the skin becomes crisp and the bones of the legs are easy to separate.
- During baking, you will need to drain fat, possibly up to 3 once in a bowl. So you end up with clear fat that you can save for later cooking other dishes.
- After baking, let the ducks rest on a warm plate until you make the sauce. Drain all remaining fat from the frypot.
- Remove all the filling and juices from the ducks, put in a roasting pan and heat over low heat.
- Add marsala and scrape the bottom of the frypot to scrape off everything delicious sticky pieces. Boil the sauce. Add the broth and evaporate until you need the consistency and until it becomes tasty. Filter the sauce through a large sieve.
- With a knife, cut off the duck breasts, separate the hips with your hands. Lay out breasts and hips on a large plate.
- Finely chop the remaining ginger and fry it in a small amount of hot oil (or duck fat can be used) in non-stick pan. When ginger starts to get dark add the rest of the rhubarb, finely chopped, and the rest part of sage. Fry until crisp. Sprinkle topping duck and sprinkle with sauce.
